European and American cuisine

Potato Dumplings. — Boil 9 medium-sized potatoes in 1 quart water, and 1 tablespoonful salt ; when done, drain and press them through a potato machine or sieve ; put the potatoes in a bowl, add Yt tablespoonful butter, Yt teaspoonful salt, and Yt cupful flour, 3 eggs, mix all together ; then put a small portion rolled into a ball into boiling water, cook 10 minutes; if too soft it will not hold together, in that case add more flour. Form the preparation into balls the size of an egg, roll in flour, put them in a saucepan of boiling salted water, and cook 10 to 12 minutes, remove with a skimmer and serve ; or roll the boiled dumplings in bread-crumbs and fry them light brown in butter. Potato Dumplings with Bread Croutons.— The same as in foregoing recipe, the only difference being to add in place of flour 4 tablespoonf uls grated bread crumbs. Another way is to form the above preparation into balls the size of an egg, press them flat, and put in the center 4 small dice-shaped pieces of bread which have previously been fried in butter ; then form the potatoes into a round ball again, and flnish the same as in foregoing recipe. Potato Dumplings with Farina. — Peel, wash, and boil 8 medium-sized potatoes with 1 quart water and 1 tablespoonful salt ; when done, drain and mash the potatoes, mix with 2 eggs, a little salt, and 2 tablespoonf als dry farina ; form the preparation into balls the size of an egg ; drop into boiling salted water and boil 12 minutes ; remove with a skimmer, lay on a hot dish, pour over Y, cupful grated bread crumbs fried brown in butter, and serve. This preparation may be formed into small balls the size of a hickory nut and boiled in soup ; also fine-chopped parsley may be added. Hashed Potatoes with Onions.— Chop fine some cold boiled potatoes ; for 1 quart of chopped potatoes melt 1 small tablespoonful butter in a frying pan, add the potatoes, season with Yt teaspoonful salt, Yi teaspoonf ul pepper, cover and fry 5 minutes ; stir them well, add 1 fine-chopped onion, cover and cook 3 minutes, and serve. Fried Potatoes. — Cut some cold boiled potatoes into slices; place a frying pan with 1 tablespoonful drippings over the fire, add 1 quart of sliced potatoes, season with Ys teaspoonf ul seasoning salt ; cover the pan and fry over slow fire 10 minutes, stirring occasionally ; then serve. Fried Potatoes.with Green Onions.— Prepare potatoes the same as in foregoing recipe, and 2 minutes before serving add 1 cupful fine-cut green onion, cover, cook 2 minutes, and serve. In place of green onions, Ys cupful fine-chopped onion may be added, or 2 tablespoonfuls fine-chopped chives. Potato Salad. — See my book Desserts and Salads, recipe 892. SWEET POTATOES. Sweet-potato Croquettes. — Mash 6 peeled and boiled sweet potatoes fine ; mix them with 1 ounce butter, 2 eggs, and season with Ys teaspoonf ul salt, Y* teaspoonf ul pepper, mixing all together ; then form the potatoes into cork-shaped croquettes or into small round balls; dip them into beaten egg, and roll in fresh grated bread crumbs ; fry light brown in hot fat ; remove, and lay for a few minutes on blotting paper ; then serve on a hot dish with roasted, broiled, or fried meat or chicken.