Saratoga Chips

Ingredients

• Wash and pare the desired number of uniform-sized potatoes.

Method

1. 1

   Slice potatoes thinly into cold water and let stand for several hours, changing water often.

2. 2

   Drain, boil for one minute, then cover with cold water.

3. 3

   Drain and dry between towels.

4. 4

   Fry in deep hot Cottolene, keeping them moving.

5. 5

   Drain on paper and sprinkle with salt.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 40. The excerpt below is the record exactly as published.

Saratoga Chips Beets in Drawn Butter Figs in Sherry Jelly with Whipped Cream Nut and Raisin Cake with Caramel Fro3ting Iced Coffee -I K CHICKEN CONSOMME (COLD) Place a four-pound fowl in stock pot and a small knuckle of veal; add four quarts of cold water and heat slowly to boiling point. Skim, reduce heat and let simmer five hours. Do not allow liquid to boil as it will destroy its gelatinous properties, and the stock will be turbid. The last hour of cooking add one-third cup each celery, carrot and turnip cut in small dice, one-third cup sliced onion, one teaspoon peppercorns, one tablespoon salt, three sprays thyme, one spray marjoram, two sprays parsley, one-half bay leaf. Remove fowl and knuckle; strain soup through double cheese cloth, cool quickly, and remove all fat; clear. Fill Bouillon cups three-fourths full and chill. This should be a clear, savory jelly. TO CLEAR SOUP STOCK After straining the stock through double cheese cloth, remove all fat and put the stock into a four-quart stew-pan. Place on range and allow the white and shell of one egg for each quart of stock. Beat the eggs slightly and crush shells in small bits, add slowly to stock, stirring constantly but slowly until the boiling point is reached; pfZ Sunday 5^ SuTiduy Dinmrs 9i let boil two minutes. Reduce the heat so that stock barely simmers twenty minutes, skim and strain through double cheese cloth placed over fine soup strainer. If stock to be cleared is not suflficiently seasoned, add more seasoning before clearing. VEAL LOAF Wipe three pounds of lean veal, discarding all skin and tissue. Pass meat through the meat-chopper twice, with one-half pound of salt pork; add six crackers rolled, one-fourth cup cream, juice of one small lemon (about two tablespoons), one tablespoon salt, one-half tablespoon black pepper, onion juice to taste. Mix thoroughly and pack solidly in a granite, brick-shaped bread pan, spread top evenly and brush with slightly beaten white of egg. Bake in a moderate oven three hours, basting often with one-fourth cup of pork fat or dripping diluted with one-fourth cup boiling water. Prick surface with a fork that fat may penetrate meat. Chill, remove to serving platter, surround by any good vegetable salad. If served hot, surround with Tomato, Creole or Espagnole Sauce. This may be prepared Saturday. STRING BEAN SALAD Marinate cold, cooked, stringless beans with French Dressing. There should be enough beans to make a generous border around a cold veal loaf. Sprinkle beans thickly with small onions thinly sliced and the rings separated. Garnish edge of dish with sprays of parsley and Nasturtium blossoms. The finely chopped seed-cells may also be sprinkled over beans and is quite an addition. SARATOGA CHIPS Wash and pare the desired number of uniform-sized potatoes.

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