Select potatoes of equal size and shape, wash and scrub them well and bake them. While they are still hot cut a piece off the top of each, and with a spoon scoop out the potato, leaving the skin unbroken. Mash and season the potato, using a little hot milk and beating it well to make it light. Fill the potato skins with the mashed potato, letting it rise a little above the top of the skin. Place a piece of butter on the top of each, and put them in the oven to get well heated and slightly brown the tops; or cut the baked potatoes in two, lengthwise, and when the skins are filled, smooth the potato even with the skin; brush them with egg and set in the oven to glaze. (See illustration).
STUFFED BAKED POTATOES. (SEE PAGE 204).
Pare the potatoes, and place them in the dripping-pan with the meat one hour before the meat is to be removed. Baste them with the drippings, and turn so all sides will be browned.
Put one and a half tablespoonfuls of butter in a frying-pan. When melted add a scant tablespoonful of chopped onion: let it slightly color, then add two cupfuls of cold boiled potatoes cut into dice. Stir until the potato has absorbed all the butter, and become slightly browned; then sprinkle with salt, pepper, and a tablespoonful of chopped parsley. Mix well, and serve very hot.
Cold boiled potatoes are sliced, then put into a saute-pan with butter, and cooked until browned on both sides. If rolled in flour they will form a crisp crust. Raw potatoes are sliced or cut into any shape, and put into cold water for half an hour. They are then well dried on a napkin, and immersed in hot fat until done. Too many must not be put in the basket at once, as it cools the fat (see frying, page 72). Fry them to an amber color; then drain, and place them on a paper in the oven until all are done. Serve them at once, as they lose their crisp-ness if kept.
To make balls use a potato scoop; press it well into the potato before turning it. To make straws cut the potato into slices lengthwise, and then into strips, making each one about one eighth of an inch thick.
Slices or strips cut with a fluted knife are good forms for fried potatoes. Fry the potatoes in hot fat, using a basket. Fancy fried potatoes are used to garnish any broiled meat dish. There are many kinds of cutters to give different shapes to potatoes.
Cut the potatoes with a plane into slices as thin as paper if possible. Let them soak in cold water for a little time to wash out the starch; then put them into fresh water with a piece of ice to thoroughly chill them. Drain a few of the slices at a time, dry them on a napkin; put them in a frying basket and immerse them in smoking-hot fat. Keep them separated, and remove as soon as slightly colored. Turn them into a colander to drain, and sprinkle them with salt. When the second lot are fried turn those in the colander onto a paper in the open oven, and so on until all are done. Saratoga potatoes should be perfectly dry and crisp. They may be used hot or cold, and will keep for some time in a dry place. If wanted hot, place them in the oven a moment before serving.
Peel the potatoes; cut the sides square, and trim off the corners, so as to give an oval shape. With one even cut slice them one eighth of an inch thick the length of the potato; they must be all the same size and shape. Soak them in cold water for half an hour; dry them on a napkin, and fry them in fat which is only moderately hot until they are soft, but not colored. Remove and place them on a sieve to drain and cool. Then immerse them in hot fat, when they will puff into balls. Toss the basket, and remove any that do not puff. Sprinkle with salt, and serve them on a napkin, or as a garnish. Holland potatoes best suit this purpose; it is impossible to get the same result with most of the other varieties.
Wash and scrub the potatoes; put them in boiling water, and cook until they can be pierced with a fork; then pour off the water. Cover the pot with a cloth, and draw it to the side of the range to let the potatoes steam for ten minutes. Peel them before serving.
Wash and scrub the potatoes without breaking the skin. Bake until soft; then break the skin in one place, and serve at once.
Cut cold boiled potatoes into slices one quarter of an inch thick. Sprinkle them with salt and pepper; spread with butter, and sprinkle with sugar. Place them in a hot oven to brown.
Follow the rule for potato croquettes given on page 202.
Mash thoroughly the boiled potatoes, and season them well with salt, pepper, and butter; add enough hot milk to moisten them. Serve it the same as mashed white potato; or put it in a pudding-dish, brush the top with egg, and brown it in the Oven. Serve with it a tomato sauce, and use as a luncheon dish. Either boiled or baked potatoes may be used.
FORMS OF PUREE FOR GARNISHING. (SEE PAGES 209, 210, AND 217).