Potato Balls, Margot Style

No. 1189. - Prepare the Potatoes as in No. 1185. Add an equal quantity of finely chopped braised veal, beef or lamb. Season with salt and pepper, and add a little finely chopped parsley and some finely chopped onions, lightly fried in butter. Mix them well together and roll them into balls. Then flatten them a little, dip them into some beaten eggs, flour them, and fry them in hot lard. Serve them on a napkin, with fried parsley to garnish.

Potatoes, Convent, Or Pelerine Style

No. 1190. - Slice four medium sized white onions, detach all the circles, and put them into a flat saucepan with a piece of butter. Fry them to a light color (care being taken not to let the butter burn), then add six sliced boiled Potatoes. Toss them over a brisk fire until thoroughly warmed, and then add a cup of boiled cream and a pinch of sugar. Season with salt and pepper and let them simmer for fifteen minutes. Then add four ounces of butter, with some finely chopped parsley, toss them well over until the butter is melted, and then serve. The best new Potatoes should be used in order to properly appreciate this delicious dish.

Potatoes, Dauphine

No. 1191. - Bake one dozen Potatoes, scoop out the center, and while they are hot rub them through a sieve. Then prepare them the same as in No. 1185. Roll them out on a floured table into pieces two inches long and one inch thick. Roll the ends to a point, and with a knife put any design that may be desired upon them. Place them into a buttered baking dish and baste them with a small brush dipped into a little milk diluted with the yolk of one raw egg. Bake them in a hot oven for five minutes, and when ready, serve.

Fried Potatoes, Saratoga Chips

No. 1192. - Peel and wash the Potatoes, and slice them finely with a knife or cutter made for this purpose. Keep them in cold water, and when ready to fry, drain them. Then throw them into hot lard and let them fry crisp. Drain them on a napkin, season them with a little salt, and serve them hot. Fried Potatoes of any kind should be served as soon as fried, and must always be hot when served.

Fried Potatoes, Long Branch Style

No. 1193. - Use large Potatoes which have no core. Peel and wash them, and cut them with a cutter made expressly for this purpose (sometimes called shoofly). They will resemble macaroni stems. Keep them in cold water until ready for frying, then drain them and fry them in a deep frying pan, with plenty of lard. When fried, drain them on a napkin to absorb the grease, and add a little salt. One Potato cut in this style will make as large a dish full as three in any other way. All fried Potatoes should be served on napkins.

Fried Potatoes, French Style

No. 1194. - When the Potatoes are peeled, slice them about a quarter of an inch thick, then cut them into sticks of about the same thickness. Fry them as in No. 1192.

Fried Potatoes, Julienne Style

No. 1195. - The Potatoes are cut as in No. 1194, but much finer, and fried as in No. 1192.