BOSTON CHIPS. — After paring the potatoes, soak them 1 hour
in cold water; then cut them into thin slices, lengthways of the
potato; after this do not wet them again. Have a kettle of moder-
ately hot fat ready; put the chips in a basket, dip them in the fat,
leave a moment, lift out, dip in again, lift out again, and then put in
and fry until they turn a golden brown; then lift out, put them
in a colander, sprinkle on salt, set in the oven a minute, and serve.
SARATOGA POTATOES.— Shave them thin, soak in cold or ice
water 20 or 30 minutes, drain them, dry on a towel, and fry in boiling
fat to a light brown; when done, drop them on blotting or unglazed
paper to absorb the extra fat; sprinkle on salt✪ Saratoga Potatoes and serve hot. Enough
can be done at one time, if desired, for several meals; they keep
well, are easily warmed over by setting them in the oven a few min-
utes, and are nearly as good as when fresh.
A similar method is to cut them in cubes, instead of thin strips.
They require a little longer frying, but are nice for a change, and are
more moist and digestible than chips.
CREAMED POTATOES.— Into a frying-pan put 1 tablespoon
butter; as soon as it bubbles, stir in 1 tablespoon of flour, and 1
cup of hot milk; season to taste with pepper and salt; then put in
2 cups cold boiled potatoes✪ Creamed Potatoes, which are cut into small cubes, heat
thoroughly and serve.
POTATOES WITH CHEESE — Put alternate layers of thinly*
sliced cheese, and sliced cold potatoes into a dish, with the cheese
on top; dot with butter✪ Potatoes with Cheese, and bake a light brown in a slow oven.
Time, about | hour.
ESCALLOPED POTATOES — Slice small, raw potatoes quite thin.
Butter a dish well, and sprinkle fine bread crumbs on the bottom ;
then put in a layer of sliced potatoes and season with salt and pepper
and bits of butter. Then add another layer of crumbs, and so alter-
nately until the dish is full, having crumbs on top with a good
supply of butter. Moisten with milk and a little cream, if it is to
be had✪ Escalloped Potatoes, and bake until potatoes are creamy and nicely browned on
top. If the oven is very hot, it is well to cover them part of the
time.
244 VEGETABLES
POTATOES AND EGGS.— Take 2 large cups of cold, well-
mashed iDotatoes, and -| cup melted butter; beat together until light
and smooth, and add 2 welhbeaten eggs, 1 cup milk, and a little salt✪ Potatoes and Eggs;
beat all together, put into a deep dish, brown in a quick oven, and
serve hot. Time, about 10 minutes.
FRIED. — Peel and slice cold potatoes, and fry first one side;
then turn and fry the other, in a frying==x3an, with salt pork fat, beef
drippings or butter. Sprinkle with salt and pepper, and. always send
to the table hot. Raw potatoes can be fried in the same way. They
will be better if soaked in cold water after being peeled and sliced;
the water will take out the starch and they will then fry more crisp.
The French usually fry them, like doughnuts, in smoking hot fat.
Take them out the minute they are browned, drain on paper, sea-
son, and serve hot.
Page 187 · 7 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BOSTON CHIPS. — After paring the potatoes, soak them 1 hour in cold water; then cut them into thin slices, lengthways of the potato; after this do not wet them again. Have a kettle of moderately hot fat ready; put the chips in a basket, dip them in the fat, leave a moment, lift out, dip in again, lift out again, and then put in and fry until they turn a golden brown; then lift out, put them in a colander, sprinkle on salt, set in the oven a minute, and serve.
SARATOGA POTATOES.— Shave them thin, soak in cold or ice water 20 or 30 minutes, drain them, dry on a towel, and fry in boiling fat to a light brown; when done, drop them on blotting or unglazed paper to absorb the extra fat; sprinkle on salt and serve hot. Enough can be done at one time, if desired, for several meals; they keep well, are easily warmed over by setting them in the oven a few minutes, and are nearly as good as when fresh.
A similar method is to cut them in cubes, instead of thin strips. They require a little longer frying, but are nice for a change, and are more moist and digestible than chips.
CREAMED POTATOES.— Into a frying-pan put 1 tablespoon butter; as soon as it bubbles, stir in 1 tablespoon of flour, and 1 cup of hot milk; season to taste with pepper and salt; then put in 2 cups cold boiled potatoes, which are cut into small cubes, heat thoroughly and serve.
POTATOES WITH CHEESE — Put alternate layers of thinly* sliced cheese, and sliced cold potatoes into a dish, with the cheese on top; dot with butter, and bake a light brown in a slow oven. Time, about | hour.
ESCALLOPED POTATOES — Slice small, raw potatoes quite thin. Butter a dish well, and sprinkle fine bread crumbs on the bottom ; then put in a layer of sliced potatoes and season with salt and pepper and bits of butter. Then add another layer of crumbs, and so alternately until the dish is full, having crumbs on top with a good supply of butter. Moisten with milk and a little cream, if it is to be had, and bake until potatoes are creamy and nicely browned on top. If the oven is very hot, it is well to cover them part of the time.
POTATOES AND EGGS.— Take 2 large cups of cold, wellmashed iDotatoes, and -| cup melted butter; beat together until light and smooth, and add 2 welhbeaten eggs, 1 cup milk, and a little salt; beat all together, put into a deep dish, brown in a quick oven, and serve hot. Time, about 10 minutes.
FRIED. — Peel and slice cold potatoes, and fry first one side; then turn and fry the other, in a frying-pan, with salt pork fat, beef drippings or butter. Sprinkle with salt and pepper, and. always send to the table hot. Raw potatoes can be fried in the same way. They will be better if soaked in cold water after being peeled and sliced; the water will take out the starch and they will then fry more crisp. The French usually fry them, like doughnuts, in smoking hot fat. Take them out the minute they are browned, drain on paper, season, and serve hot.
Records on this page
Saratoga PotatoesBoston ChipsCreamed PotatoesPotatoes with CheesePotatoes with CheeseEscalloped PotatoesPotatoes and Eggs