European and American cuisine

Potatoes à la Florenzo. — Peel 6 large potatoes, wash and cut them into thin slices, lay several slices over one another, and cut them into fine strips, like straws. Butter 6 small molds and sprinkle them with bread crumbs. Season the potatoes with 1 teaspoonful salt and V4 teaspoonful white pepper; fill the molds half full with potatoes, sprinkle over each one Ys tablespoonful grated cheese; then fill with potatoes, cover with grated cheese, and pour 1 teaspoonful melted butter over each one ; set the molds in a mediumhot oven, and bake till done. Shortly before serving turn the potatoes out of molds, and serve on a hot dish or as a garnish. Potato Balls. — Peel 6 large potatoes, cut into round balls with a vegetable cutter, place in a saucepan, cover with cold water, add y, tablespoonful salt, and boil 5 minutes ; then drain off the water, melt 1 ounce butter in a saucepan, add the potatoes, and cook till done, tossing occasionally ; sprinkle over 1 teaspoonfnl fine-chopped parsley, and serve on a hot dish or for garnishing. Potato à la Parisienne. — Gut 6 large peeled potatoes into balls with a vegetable cutter, place them in a buttered pan; pour over 2 ounces melted butter, and season with V« teaspoonfnl salt ; bake in a medium-hot oven till done ; they should be of a handsome golden color. If they brown too much, cover with buttered paper ; use for garnishing. Potatoes à la Minden. — Peel, wash, and cut into dices 8 medium-sized potatoes ; peel and chop fine 2 medium-sized onions ; place half the potato slices in a round buttered pan, sprinkle over half the chopped onions, season with Ys even teaspoonful salt, y^ even teaspoonful pepper, and Ys tablespoonf ul butter in small pieces, putting in the remaining potatoes and onions, season with the same amount of salt and pepper ; put Yt tablespoonf ul butter in small pieces over the top, cover the pan tightly, and place in a medium-hot OTen; bake until done — about 20 minutes — then serve on a hot dish. Potatoes à la Bismarck. — Bake 6 large well-washed potatoes in a hot oven till done ; take out, cut the potatoes in half, remoTe the pulp, and mix with 1 teaspoonful salt, Ya teaspoonful nutmeg, 1 ounce butter, and Ys giU of cream. Then place 1 gill of milk with Ys ounce butter over the fire ; as soon as it boils add 2 tablespoonf uls of flour ; stir over the fire till it forms into a paste, then remove ; add this paste with the yolks of 2 eggs to the potatoes ; add lastly the 2 whites beaten to a stiff froth ; form this mixture into balls like an egg, sprinkle over some fresh grated bread crumbs, lay in a buttered pan, and bake to a fine golden color in a hot oven. Potato Shaving. — Peel and wash 6 large potatoes ; place in a machine (sold for that purpose), cut them into spirals, and put into water. Thirty minutes before serving take them from the water, drain, and dry in a towel, plunge into hot lard, and fry to a fine golden color ; remove with a skimmer, lay for a few minutes on blotting paper, besprinkle with salt, and serve on a hot dish, or use as a garnish around broiled or fried meat or fish.