The art of German cooking and baking

Preparation: The potatoes are cleaned in cold water, peeled, and with a vegetable scoop cut out round balls. They are then put over the fire in a kettle with water and salt and boiled until done which requires about 15 to 20 minutes. Drain the water off at once and set aside to dry. Remarks: You may steam these potatoes, which requires about 1/2 hour. They are very nice when steamed. No. 6— UTILIZING THE REMNANTS OF POTATO BALLS, MASHiED POTATOES. The remnants from potato balls 1% tbsps. of salt Water sufficient to cover them 2 tbsps. of butter Preparation: The potato remnants are boiled until tender in salt water, which is then drained off and the potatoes pressed through a potato masher. The butter is added, the pot with these potatoes placed into hot water and beaten until well mashed, seasoned with salt, then served in a hot dish. Remarks: The remnants may also be used for potato soup or dumplings. The whites of 5 eggs, well beaten, may be stirred into the above and then baked in a buttered pan in the oven. No. 7— PARSLEY POTATOES. Quantity for 6 Persons. 5 — 6 lbs. of large potatoes 1 tbsp. of finely chopped parsley 1 tbsp. of salt ' 2 tbsps. of fresh butter Water sufficient to cover them Preparation: The potatoes are peeled, scooped out and cooked as given under No. 5. When they are done, stir in the butter mixed with parsley and cover a few minutes. —178 — No. 8— FRENCH FRIED POTATOES, POMME SOUFFLE. Quantity lor 6 Persons. 1% lbs. of raw potatoes 1 tsp. fine salt 1 % lbs. clear lard Preparation: The potatoes are peeled and cut into thin oblong or round slices as thick as the back of a knife or cut out in small balls. The lard is heated until it smokes, but must not boil. The potatoes are dried with a clean cloth and ffied to a golden yellow color in the lard, then they are placed into a colander to drain, sprinkled with salt, shaken a little and served very hot. No. 9— POTATO CHIPS. Quantity for 6 Persons. The ingredients are the same as given under No. 8, French Fried Potatoes. Preparation : The potatoes are cleaned, peeled and sliced so thin that you can see the knife through them. The lard is heated until it smokes, a handful of potato slices at a time are dried and fried golden yellow in the hot lard, then taken out with a skimmer and placed on paper to drain. Salt and serve very hot. They must never be covered, neither while cooking nor afterwards. No. 10— STUFFED POTATOES. Quantity for 6 Persons. 12 large potatoes % tsp. of grated onion 1/10 lb. of butter 1 pinch of pepper 2 yolks of eggs Salt to taste % tbsp. of Parmesan cheese Some butter for frying 1 tsp. of finely chopped parsley Preparation: The potatoes are washed well and cooked in their jackets, removed from the fire when barely done, strained, peeled, then carefully cut into halves and scooped out. The pieces which have been removed, are pressed through a potato masher and mixed with butter, Parmesan cheese, onion, parsley and yolk of egg. Season with salt and pepper and put back into the scooped out potato halves, smooth off on top, sprinkle with salt and fry in butter to a golden yellow color. Remarks : They are very fine to serve with cold meats or to garnish hot meat platters. — 179 — No. 11— POTATO CROQUETTES. Quantity lor 6 Persons. 1 lb. of potatoes Salt to taste % lb. of butter % lb. finely grated bread 3 yolks of eggs Butter or lard for frying 1 pinch of pepper Preparation: The potatoes are washed, cooked, peeled, grated and pressed through a potato masher. The butter is creamed with the yolks of eggs and grated potatoes stirred in and seasoned with salt and pepper. Small croquettes are formed, rolled in bread crumbs and fried in butter or lard to a nice color. Serve hot. No. 12— POTATO BALLS, FRIED. Quantity for 6 Persons. 1 lb. of potatoes 1 pinch of pepper % lb. of butter Salt to taste