Fried Potatoes

Ingredients

• ten nice potatoes
• three tablespoons of butter
• season with salt
• season with pepper

Method

1. 1

   Clean and pare the potatoes, cut them into half-inch square pieces, and put them in a frying pan with butter.

2. 2

   Season with salt and pepper.

3. 3

   Fry until golden brown, about 15 to 18 minutes.

4. 4

   Drain off the butter, place in a serving dish, sprinkle with parsley, and serve hot.

As published

This recipe was extracted from Council cook book (1908), page 24. The excerpt below is the record exactly as published.

ten nice potatoes, cut them in half-inch square pieces, put them in a frying pan vvith three tablespoons of butter, season with salt and 'M'cMa.ccC^ijj- Gloves Cleaned, all lenerths, Sc a Fair Monthly contracts for the care of gentlemen's clotbing. We have just installed the most modern plant In the west for Dry CkaninB Ladies' Dainty Garments, Blankets, Curtains, Etc. Phone West 926. Our waffons will call. 1955 ChesliwlSI. 76 COUNCIL COOK BOOK. pepper to suit the taste. Allow them to fry until a nice golden brown. (It generally takes from fifteen to eighteen minutes.) Drain off the butter, place potatoes in serving dish, sprinkle over a little parsley, and serve hot. Potato Puff. Take two cups cold mashed potatoes and stir into them one tablespoon of melted butter, beating to a white cream before adding anything else. Then put with this two eggs beaten extremely light, one cup cream, and salt to taste. Beat all well and pour into a deep dish, and bake in a quick oven until it is nice and brown. If properly mixed, it will come out of the oven light, puffy, and delectable. Potato Dumplings. Chop a small onion fine and fry it in two table- spoons fat. Cut two slices of bread in strips abovit one-fourth inch thick and one inch long, and brown with onions. Cream two cups mashed potatoes with three eggs; add onions, fat, and bread, salt, and two-thirds cup flour. Flour your hands well and make into dumplings. Put them into boiling water, to which add one tablespoon salt. Boil about twenty- five minutes. Serve at once with browned bread crumbs and butter or chopped onion, brown^ed. Potato Pancakes. A few raw grated potatoes, two eggs, salt to taste, a little onion juice, a little ginger, one table- spoon flour. Drop by spoon on a hot, buttered spider. Phone West 1000 We'll do the Rett SANFORD G. LEWALD CO. 2036-2054 O'FARRELL ST. COAL VEGETABLES 71 Potato Pudding. Peel and grate fivq or six large potatoes and one onion. Soak some bread and a couple of crackers. Press out water and add to potatoes and onions; salt to taste. Add two tablespoons boiling fat and one beaten ^gg. Have plenty fat in pan; put in the pudding. Bake in hot oven one hour. Boiled Rice. The rice should be picked over, not washed. Throw it into plenty of quickly boiling water, and let it boil up and continue to boil quickly for one min- ute; then pour in a little cold water to check it. It should now boil slowly, but continuously, for fifteen to twenty minutes. Drain it and put into a saucepan that has been buttered. Cover it with a clean cloth and allow it to steam on the stove, where it is not too hot, or in a slow oven. Stir it lightly with a fork and let it remain for a quarter of an hour. (Deli- cious.) Spanish Rice. Fry one small chopped onion in two ounces butter ; add three tablespoons ■■ tomato catsup, one tablespoon Worcestershire sauce, one clove of garlic, paprika, pinch of cayenne, one-half cup soup stock, two cups cooked rice, two tablespoons Parmesan cheese. Canned tomatoes may be added if desired. Baked Rice. Peel and slice a couple of onions and throw them into cold water; let them boil up quickly, then drain Ring Up Douglas 4460 if the Carrier fails to serve THE EVENING POST regularly : : : 78 COUNCIL COOK BOOK. and mince them. Put the rice into a double boiler, boil one pint milk and pour it over the rice, and add the minced onion. Let them stew till the rice has absorbed the milk, which will be about two hours. Remove the pan from the fire and stir in a heaped tablespoon chopped parsley and the beaten whites of two eggs. Season all to taste. Butter a baking dish and put in the rice. Cover with the bread crumbs and break up pieces of butter and place on top. Brown quickly in a hot oven. Vegetable Stew. Chop together one small onion, one green pepper, three skinned tomatoes; add one dozen small squash cut into pieces, the corn from two ears, one-half pound of string beans, cut into small pieces. To this add four tablespoons olive oil, and cook till vegetables are tender. Green Peas. Put peas on with water to barely cover, piece of butter, one onion, and few sprigs of parsley. When onion is tender, remove it and parsley; thicken the peas with little flour smoothed with water, salt and pepper to taste, and chopped parsley. Stuffed Squash. Select six good-sized summer squash. Parboil them, scoop out the center when done, and fill with a cream sauce to which has been added some Worces- tershire sauce, one cup of cheese, two ounces of cracker crumbs, and one egg. Stir all over the fire E^^ ]]-\f ^Q Fine Equipagesand Automobiles M\.fmjr O 1623-1631 Pine Street Phones Franklin 216 Franklin 217 San Francisco, C^ ; VEGETABLES 79 till melted, then into each squash put some of this paste and bake in a quick oven. If any sauce is left, add a little cream to it, and pour it over the squash when serving. Baked Tomato and Egg Plant. Take a deep earthenware, dish, pour into it a cup of cream; cut several slices of egg plant very thin, salt well, and line the dish with them ; slice two large tomatoes, place a layer of these on the egg plant, next a layer of spaghetti (cooked) ; sprinkle with grated cheese, pieces of butter, salt, and pepper; cover this with layer of tomatoes; salt well and sprinkle with chopped green pepper, and a top layer of egg plant, which also salt and pepper well. Cook gently an hour and a half in slow, hot oven. Scalloped Tomatoes. Drain oflF part of the juice from a quart of tomatoes and season with pepper, salt, and onion juice. Cover the bottom of a baking disli with rolled crackers, dot over with dabs of butter, pepper, and salt, then another layer of tomatoes, then of crumbs, and so on until a layer of crumbs covers the top. Bake till brown and serve hot. , Fried Cucumbers. Daintily prepared fried cucumbers are immeas- urably superior to fried tgg plant and are especially nice with boiled chicken. Peel and slice the cucumbers lengthwise in about the same thickness observed with egg plant. Lay Qf-friffrkn ^ Q Young Men's, Boys' and Children's Incorporated 13Q Geary St. San Francisco 80 COUNCIL COOK BOOK. these slices in salt and water for about an hour, then dip in beaten egg and cracker dust, and French fry in boiling fat, taking care to carefully drain in a col- ander before serving. Fried Egg Plant. ■ Peel and slice thin, sprinkle with salt, let stand one-half hour; wipe slices dry, dip into beaten yolk, then roll in cracker crumbs and fry in boiling fat. Season while cooking. Fried Egg Plant Peel an egg plant. Slice in qudrter-inch pieces. Roll in flour, then mix in a mixture of egg, using a spoon of rich cream to one egg. The addition of the cream makes the "covering less crusty and tenderer. Then roll in sifted bread crumbs or, cracker crumbs. Salt and pepper before rolling in flour. Fry in swim- ming fat for five minutes. Serve on a napkin with a sprinkling of parsley. Onion Souffle. Prepare a white sauce of a piiit of milk, one ounce of butter, and half an ounce of flour. Pour this over half a cup of bread crumbs mixed ' with a cup of finely chopped boiled onions and the yolks of three eggs. Season with salt

Cook this with the app: pantry check, scaling, and the assistant.