Potatoes Tossed In Butter (Saute.)

No. 1174. - Slice half a dozen boiled Potatoes and put them into a frying pan with two spoonfuls of clarified butter. Season with salt and pepper and toss them over a brisk fire until nicely browned. Before serving, add some finely chopped parsley.

Potatoes, Lyonnaise

No. 1175. - Cut an onion in half, trim oft the ends, and slice it finely. Pat it into a frying pan with two spoonfuls of clarified butter, and fry it lightly. Then add half a dozen sliced boiled Potatoes and season with salt and pepper. Then toss them over the fire until nicely browned, and before serving add a little finely chopped parsley.

Potatoes Tossed, (Saute) Italian Style

No. 1176. - Prepare half a dozen sliced boiled new Potatoes as in No. 1175, using sweet oil instead of butter, and in place of onions use finely chopped shallots. When the Potatoes are nicely browned, add a little finely chopped parsley and two spoonfuls of well reduced veal broth. Toss them well over the fire and serve hot.

Potatoes Saute, Hollandaise

No. 1177. - Cut half a dozen boiled Potatoes into quarters and trim them. Then put them into a frying pan with some clarified butter or goose grease. Fry them slowly, and when they are nicely browned drain off the butter or goose grease, and add the juice of one lemon and some fine chopped parsley.

Broiled Potatoes

No. 1178. - Slice half a dozen cold boiled Potatoes in pieces half an inch thick, and season them with salt and pepper. Then dip them into clarified butter, and arrange them on a double broiler. Broil them on both sides over a slow fire, and when they are done dish them up with a piece of butter. A little finely chopped parsley, and a few drops of lemon juice may be mixed with the butter.

Baked Potatoes

No. 1179. - Wash two dozen Potatoes and have them as nearly equal in size as possible. Put them on a pan and place it in the oven to bake. Turn them occasionally, and when done serve them in a napkin, with some fresh butter separate.

Baked New Potatoes

No. 1180. - Wash and clean two dozen new Potatoes in the same manner as for boiling. Put them into a flat saucepan with a piece of butter, and put it in the oven to bake. Toss them over occasionally, and when done add a little salt (care must be taken not to let the butter get burnt). When roasting them with a loin of veal or lamb, add the Potatoes when the meat is about three-quarters done. They may be served as a vegetable or used for garnishing.

Mashed Potatoes

No. 1181. - To have good mashed Potatoes, only white and mealy ones should be used. New Potatoes, or those that are watery, should not be used. Boil or steam the Potatoes. When boiled drain off the water and set them on the fire again to dry. Then pound them through a fine colander while they are hot, and add salt, white pepper and a piece of butter. Work them well with a wooden spoon, and add some boiled milk slowly, so as to have them of the proper consistency. When they are to be kept for a little time, cover the surface with some butter or milk, which will prevent their getting dry before using. They should be light,"white, and creamy.