Harper's cook book encyclopædia

Potatoes, Broiled. — Parboil large potatoes, peel, and cut them into thick slices. Broil the slices on a gridiron over a clear fire until brown on both sides. Serve on a hot dish, with pepper, salt, and butter. Potatoes, Browned. — Cut cold boiled potatoes in thin slices ; lay them on a gridiron; place them over the fire, or on a tin in a hot oven ; if the latter, put them first on the bottom, so that the under side will brown and the moisture escape ; then change them to the upper grate to brown the upper side. Serve at once. Potatoes a la Creme. — Boil some potatoes of a firm kind in the usual way. Take a small, sharp, thinbladed knife and cut them into thin slices. Put a pint of these into a stewpan with a teaspoonful of salt, I oz. of butter, a little pepper, salt, and grated nutmeg, and a tablespoonful of lemon - juice. Pour a quarter of a pint of cream over the top, cover the saucepan closely, and shake it over the fire for eight or ten minutes. Place the potatoes on a hot dish, and be very careful not to break the slices. Cold potatoes which are left from dinner may, if firm, be dressed in this way for breakfast. If cream is not at hand, milk slightly thickened with flour and butter may be substituted for it. Potatoes, Fried. — Pare raw potatoes ; cut them into very thin slices the short way across, keeping the slices in cold water ; then lay them on a cloth to drain. Have enough butter in a dripping-pan to more than cover them ; let it be very hot; it takes a great Potatoes a la Duchesse VEGETABLES Potatoes, Moulded deal, as they absorb it. Fry brown quickly; turn, and brown the other side; salt and pepper them. Send to table hot. Sweet potatoes are managed the same way. Potatoes a la Duchesse. — This, it has been said, is “ the acme of delicacy in the cooking of potatoes'’ : “ Prepare some potato paste as for croquettes (see Potato Croquettes). When this is cold, mould it with a very small quantity of flour into oblong or round cakes. Fry these in clarified fat, first on one side then on the other, and take them out the instant they have acquired a delicate goldenbrown color. With moderate care, potatoes thus cooked are delicious." Potatoes, Housekeeper's. — One quart of cold boiled potatoes, cut into dice ; one pint of stock, one tablespoonful of chopped parsley, one of butter, one teaspoonful of lemon-juice, salt, pepper. Season the potatoes with salt and pepper, and add the stock. Cover, and simmer twelve minutes. Add lemon-juice, butter, and parsley, and simmer two minutes longer. Potatoes, Lyonnaise. — Boiled or steamed potatoes left from the dinner may be prepared à la Lyonnaise for the next day's breakfast. The potatoes are peeled and sliced ; then peel and slice one or more onions, which put into a frying-pan with butter ; fry until the onions are turning yellowish, when you add the slices of potatoes. Keep tossing now and then until the potatoes are fried and somewhat yellow. Salt to taste. Potatoes a la Maitre d’Hotel. — Boil or steam a dozen potatoes in the usual way, and cut them into slices a quarter of an inch thick. Put them into a saucepan with two or three spoonfuls of white sauce or gravy, two table-spoonfuls of chopped parsley, 4 ozs. of butter, and a little pepper and salt. Shake the saucepan over the fire until the potatoes are covered with the sauce and quite hot, then