Kirmess cook book

FRENCH FRIED POTATOES. Marion Harland. Peel potatoes, cut into strips, and lay in ice water for at least an hour. Drain and pat dry between the folds of a clean dish-towel that should absorb every drop of moisture. Have ready a kettle of deep fat, heated gradually until it is boiling hot. Test this by dropping in a bit of the potato. It should rise to the top and brown immediately. Put in the potatoes, fry to a golden brown, drain, first in a hot colander, then shake in heated tissue paper before transferring to a hot dish lined with a napkin. SARATOGA CHIPS. Marion Harland. Peel the potatoes, and proceed as directed in preceding recipe when you have cut them into slices as thin as shavings. POTATO RIBBONS.. Mrs. Seeley's Cook Book. Peel the potatoes, then peel round and round very thinly. Let the ribbons lie in cold water for an hour. Drain and plunge in hot fat, using a frying basket. Drain off the fat on paper and serve hot. HASHED CREAMED POTATO CROQUETTES. Mrs. John J. Toifey. Chop cold boiled potatoes very fine, make a rich cream sauce, add potatoes, stir well, season with salt and pepper, then the white of an egg, cool, form, roll in dried bread crumbs and egg. Fry in basket in hot lard. POTATO CROQUETTES. Mrs. Seeley's Cook Book. Add to the boiled and mashed potatoes half their weight of butter, and seasoning of salt and pepper, a trifle of onion, minced fine, and two well beaten eggs. Form them in egg, ball, or cork shape ; dip them in the beaten yolk of eggs and then into bread crumbs. Cover them, and let them stand for an hour or so. Dip them again in the egg and bread crumbs, and fry in deep hot fat. Garnish with parsley and serve hot. Let them drain a moment before serving. POCKETS OF GOLD. Mrs. Seeley's Cook Book. Prepare the potatoes as for croquettes in the receipt given above. Scoop out the center of each croquette and fill in with this salpicon: Mince cooked chicken, not too fine, but rather in dice size. Heat it with butter and add cooked mushroom dice and cooked pickled tongue dice, with salt and pepper for a flavoring. Thicken this salpicon with the yolk of egg in which has been stirred a dash of sugar, a few drops of lemon juice, and of some aromatic wine. After you have packed the salpicon in the potato ball, press a little of the potato over the opening. Dip the ball in the beaten yolk of egg, then into bread crumbs, and fry in deep hot fat. Drain them on paper and serve them hot. FRIED POTATO HASH. Marion Harland. Chop cold boiled potatoes, season with salt, pepper and onion juice. Have two tablespoonfuls of good drippings, hissing hot, in a frying-pan; put in the potatoes and pat smooth. Cook slowly, turning the frying-pan occasionally that they may brown evenly on the bottom. In about twenty minutes they should be nicely colored and crusted into a thick sheet. Beverse carefully upon a hot platter. HASHED AND BROWNED POTATOES. Marion Harland. Pare, cut very small and evenly, and put into a saucepan with a finely minced onion and a stalk of celery chopped into tiny bits. Cover with salted boiling water and cook tender. Drain oif the water, supplying its