European and American cuisine

Potatoes à la Maître d'Hôtel. — Wash 1 quart medium-sized potatoes, place in a saucepan over the fire, cover with 1 quart cold water, boil until done ; drain off the water, remove the skin, and cut the potatoes into slices ; return into saucepan. Mix 1 ounce butter with 1 even teaspoonful salt, ¼ even teaspoonful white pepper, Y4 teaspoonful nutmeg ; add gradually 2 tablespoonfuls lemon juice and 1 tablespoonf ul fine-chopped parsley ; add this to the potatoes, toss them for a few minutes over the fire ; add 1 gill of hot cream, and serve. In place of cream 1 gill of white broth may be taken. Potatoes à la Diana. — Wash 6 large potatoes and bake them till done ; then remove ; cut them in half, remove the soft part, and mix it with 1 teaspoonful salt, 2 whole eggs, Yt teaspoonful nutmeg, and Vs gill of cream. Place a saucepan with 1 cup of milk and 2 ounces butter, a little salt, and a sprinkle of sugar over the fire; as soon as it boils add 4 ounces flour, stir, and cook to a smooth paste ; then remove, add it to the potatoes, mix all well together; form the preparation into egg-shaped balls; dip into beaten egg, roll in grated bread crumbs, and fry in hot lard to a fine golden color ; remove them with a skimmer, drain on paper, and serve on a hot dish. Potatoes Viennoise. — Boil 8 peeled potatoes with 1 tablespoonful salt in 1 quart of water; when done drain and press through a potato press ; mix with 1 even teaspoonful salt, Y, even teaspoonful pepper, 2 ounces butter, the yolks of 3 eggs, Ys giU of cream, and 4 ounces grated Parmesan cheese. Mix well, and form the mixture into round balls the size of an egg. Sprinkle some flour on a pastry board, roll the potatoes into long shapes, thick in the center and pointed at the ends ; brush them over with beaten egg ; make two slanting incisions on top of each, lay them in a buttered pan, brush over again with egg, and bake to a fine golden color in a hot oven. Potatoes with Parsley Sauce.— Peel and wash 1 quart small potatoes, place with 1 quart of cold water in a saucepan over the fire, add 1 tablespoonf ul salt, boil until done. In the meantime YEGETABLBS. 469 melt 1 tablespoonful butter in a saucepan, add Yt tablespoonful flour, stir, and cook 3 minutes ; add 1½ cupful hot milk, cook 3 minutes ; season with Y4 teaspoonful salt and 1 tablespoonful fine-chopped parsley. Drain the potatoes, return them for a few minutes in saucepaii to the fire, add the sauce, and serve in a hot dish. HOW TO UTILIZE COLD POTATOES. Hashed Potatoes. — Chop fine some cold boiled potatoes ; for 1 pint of chopped potatoes melt Yt tablespoonful butter in a frying pan, put in the potatoes, season with Yt even teaspoonful salt and Y4 even teaspoonful pepper, cover, and fry over moderate fire 5 minutes ; remove the cover, stir for a few minutes, and serve.