French Fried Potatoes

No. 1 - Wash and pare potatoes and cut into eighths lengthwise. Dry between towels and fry in deep fat (395c F.). Drain on soft paper, sprinkle with salt and serve in an uncovered dish.

No. 2 - Cut uncooked potatoes into blocks measuring about three-fourths of an inch each way, and place them in boiling water. Cook until almost done, ten or eleven minutes being usually required. Then drain off all the water and allow five minutes for the escape of steam. Fry them a few at a time in deep fat (395° F.). Drain on soft paper placed on a hot plate. Sprinkle with salt and pepper.

Belgian Baked Potatoes

Prepare potatoes as for French fried. Dip them in melted fat and lay them in a shallow pan, being sure that the pieces do not overlap. Bake in a quick oven (400°-450° F.) until brown on top, turn carefully and continue baking until they resemble

French fried potatoes. Baste them with more fat during baking, if necessary. When done, sprinkle with salt and serve piping hot.

Potato Chips Or Saratoga Potatoes

Wash and pare potatoes and shave into very thin slices. Soak them for one hour in cold water, then drain and dry on a towel. Fry in deep fat (395o F.) a few slices at a time until light brown, keeping them in motion with a skimmer. Lay them on soft paper to drain. Sprinkle lightly with salt, and serve.

In cool weather, enough potato chips may be cooked at one time to last a week or ten days. They should be kept in a cool dry place and should always be reheated in the oven until crisp, before serving.

American Fried Or Browned Potatoes

No. 1 - Cut boiled potatoes into slices one-fourth of an inch thick. Heat a very little fat in a frying-pan and saute the slices, browning on both sides. Season with salt and pepper.

No. 2 - Chop the potatoes in a chopping-bowl until the pieces measure one-half inch or less, and add them to the hot fat in the frying-pan. Season with salt and pepper and saute, stirring constantly, until the potatoes look yellow and are cooking well. Then cover the pan, set it in a slow heat for five minutes, and serve in a heated dish.

Hashed Brown Potatoes

2 tablespoons oil or drippings

6 boiled potatoes Salt and pepper

Chop the potatoes, adding salt, and a dash of pepper. Heat the fat in a frying-pan, and add the chopped potatoes to the depth of one inch. Press the potatoes down in the pan, packing them firmly. Cook slowly, without stirring, until the potato is brown. Then begin at one side of the pan and fold the potatoes over on the other like an omelet, packing closely together. Turn out on to a hot serving platter and serve.

Delmonico Potatoes

2 cups cooked potatoes, diced 2 cups medium white sauce

Salt and pepper Buttered crumbs

Mix potatoes and sauce, add salt and pepper, and pour into a buttered baking dish; cover with crumbs and bake ten minutes in a hot oven (400° F.).

Potatoes Au Gratin

Creamed potatoes No. 1 1 teaspoon minced parsley* 1 cup buttered crumbs

2 to 4 tablespoons grated cheese

Follow directions for creamed potatoes No. 1 adding the parsley. Turn into greased baking-dish, sprinkle with cheese, cover with buttered crumbs and bake in a hot oven (400° F.) until crumbs are brown.