Saratoga Potatoes. — Pare and shave the potatoes in very thin
elices, like wafers, oa the vcgetablo plane; let stand from fifteen
minutes to an hour in ice-cold water, some adding salt or a piece of
alum, size of a pea, to a quart of water, to chill p
and crisp the slices ; drain and dry in napkin.
Separate the slices and drop in kettle of smoking-
hot fat, tested as directed in Fritters, as many as ]
will float on top without touching each other, care
being taken not to fry too many at once ; some only put in eight or
ten slices. Keep them separated by means of a fork, turning when
the edges begin to color ; and before this when slices commence to
cook one must watch very closely, as although they cook slowly at
first, they finish very quickly, and after turning will soon be a
golden brown ; when skim out with a wire spoon and put either in
a paper-lined colander or dripping-pan, set in oven or back of range;
Bprinkle with salt, and continue to thus fry and drain till all are
prepared. Three medium-sized potatoes will be sufficient for four
persons. Serve, either hot or cold, on a platter and they are also
pretty used as a garnish. They can be kept nice and crisp in a dry
warm place, and may be prepared quite awhile before Ber\'ing, if
using. The length of time of standing in water is immaterial, be-
ing governed by the wants of the cook. Use kitchen, or any brown
Eaper for placing in colander or pan. Castle Potatoes are sliced
ingthwise, half inch thick and fried aa above. For a breakfast dish
Triangle Potatoes are much prized; pare small po-
tatoes, divide in halves then in three pieces ; place
ten or twelve triangles in frying basket and im-
i merse in the hot fat eight or ten minutes. Drain
as above and serve, Very small ones can be fried
' whole. Cold cooked potatoes may be prepared
in same way and also as Castle Potatoes, some
fry Saratoga potatoes, a half pint or so at a time,
in the frying basket ; and there is also a regular
Saratoga Potato Kettle. In frying potatoes in
basket as t^oon as fat is smoking hot again after
snufiFouioKxuh putting them ia, set hack where potatoes will not
cook too fast. If the cooking is too rapid they will be brown before
they are crisp, especially if fried in a quantity in the basket, which
is a quicker way but potatoes are not so nice.
Scalloped Potatoes — Season, add cream to mashed potato
and lay in scallop shells, smooth the surface with blade of knife,
and then score them across; lay thin slices of butter upon
them, and bake until well browned, serve hot in the shells. Or
cut one quart cold boiled potatoes in very thin slices, and
season well with salt and pepper. Butter an earthen bak-
ing dish, cover bottom with layer of White Sance, add layer of
POTATOES. 523
potatoes, sprinkle with chopped parsley, then another layer of
sauce, then potatoes, and so on till all are used. Have sauce for
last lsL\er and cover with fine bread crumbs, put a
spoonml butter in little bits on top and cook twenty
^ minutes. A cup of chopped ham or any kind of meats ✪ Stuffed Potatoes
Page 449 · 3 recipe records on this page
Presented as published in 1890. 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
Saratoga Potatoes. — Pare and shave the potatoes in very thin slices, like wafers, on the vegetable plane; let stand from fifteen minutes to an hour in ice-cold water, some adding salt or a piece of alum, size of a pea, to a quart of water, to chill and crisp the slices ; drain and dry in napkin. Separate the slices and drop in kettle of smokinghot fat, tested as directed in Fritters, as many as ] will float on top without touching each other, care being taken not to fry too many at once ; some only put in eight or ten slices. Keep them separated by means of a fork, turning when the edges begin to color ; and before this when slices commence to cook one must watch very closely, as although they cook slowly at first, they finish very quickly, and after turning will soon be a golden brown ; when skim out with a wire spoon and put either in a paper-lined colander or dripping-pan, set in oven or back of range; Sprinkle with salt, and continue to thus fry and drain till all are prepared. Three medium-sized potatoes will be sufficient for four persons. Serve, either hot or cold, on a platter and they are also pretty used as a garnish. They can be kept nice and crisp in a dry warm place, and may be prepared quite awhile before serving, if
using. The length of time of standing in water is immaterial, being governed by the wants of the cook. Use kitchen, or any brown paper for placing in colander or pan. Castle Potatoes are sliced lengthwise, half inch thick and fried as above. For a breakfast dish Triangle Potatoes are much prized; pare small potatoes, divide in halves then in three pieces ; place ten or twelve triangles in frying basket and immerse in the hot fat eight or ten minutes. Drain as above and serve, Very small ones can be fried ' whole. Cold cooked potatoes may be prepared in same way and also as Castle Potatoes, some fry Saratoga potatoes, a half pint or so at a time, in the frying basket ; and there is also a regular Saratoga Potato Kettle. In frying potatoes in basket as soon as fat is smoking hot again after putting them in, set hack where potatoes will not cook too fast. If the cooking is too rapid they will be brown before they are crisp, especially if fried in a quantity in the basket, which is a quicker way but potatoes are not so nice.
Scalloped Potatoes — Season, add cream to mashed potato and lay in scallop shells, smooth the surface with blade of knife, and then score them across; lay thin slices of butter upon them, and bake until well browned, serve hot in the shells. Or cut one quart cold boiled potatoes in very thin slices, and season well with salt and pepper. Butter an earthen baking dish, cover bottom with layer of White Sance, add layer of
potatoes, sprinkle with chopped parsley, then another layer of sauce, then potatoes, and so on till all are used. Have sauce for
last layer and cover with fine bread crumbs, put a spoonml butter in little bits on top and cook twenty
^ minutes. A cup of chopped ham or any kind of meats
Records on this page
Stuffed PotatoesSaratoga PotatoesScalloped Potatoes