Stuffed Potatoes

Bake potatoes of equal size; when done, and still hot, cut off a small piece from the end of each potato. Scoop out the inside. Mash, and mix with it half the quantity of cooked meat, highly seasoned and finely chopped. Fill the skins a little above the edge. Set in the oven to brown the tops. Or omit the meat, and fill only with the mashed and seasoned potato. Replace the cover, and heat again.

Fig. 39. Stuffed Potatoes.

Fried Raw Potatoes

Pare, wash, and cut into the desired shape. Soak in cold salted water, drain, and dry between towels. Fry in clear fat, hot enough to brown while counting sixty. Drain, and sprinkle with salt.

Saratoga Potatoes are shaved in thin slices. Parisienne Potatoes are cut in small balls with a French vegetable cutter. Macaroni, or Shoo Fly, Potatoes are cut in quarter-inch slices, then in quarter-inch strips. Crescents and other shapes may be cut with vegetable cutters.

These are all to be fried; but some prefer to boil the Parisienne potatoes, and serve in a cream sauce, flavored with parsley.

Sweet Potatoes may be baked or boiled. They are better baked. Cold sweet potatoes may be cut in slices, warmed in milk, and seasoned with butter and salt, or browned in butter.

A Southern Dish. (Adaline Miller.)

Cut cold baked sweet potatoes into quarter-inch slices, and put them in an earthen dish. Spread each layer with butter, and sprinkle slightly with sugar, and bake until hot and slightly browned. Sweet potatoes are much richer when twice cooked.