Potatoes are much improved if peeled and laid in cold water overnight. It saves time in the morning, and they are nicer and whiter in consequence.

In Steaming Potatoes

In Steaming Potatoes, put a cloth over them before placing on the steamer lid, they will then take less time to cook and be much more mealy than when steamed without the cloth.

To Extract Frost From Potatoes

After paring, put them in cold water for an hour, boil them with a small piece of saltpetre and the sweet taste will be removed.

Potatoes Baked In Their Skins

Potatoes Baked In Their Skins, will always come out more dry and mealy, if a smail piece be cut off ONE end, to allow steam to escape in cooking.

Potatoes When Boiling

Potatoes When Boiling are sometimes allowed too much water, so that it boils over on to the range, producing a very disagreeable smell. A little baking soda thrown on to any burning overflow of this nature will immediately drive away all odors.

French Fried Potatoes

Raw peeled potatoes cut in strips about the size of the little finger, fried in hot fat till done, taken up and drained, sprinkled with salt, then served.

Parisienne Potatoes

Balls about the size of small cherries scooped out of raw potatoes; cooked and served the same as French fried.

Lyonnaise

Cold boiled potatoes, either minced or sliced thinly, seasoned with salt and pepper, mixed with a little chopped parsley and minced fried onions; fried with butter in the form of an omelet.

Saute

Also called HOME FRIED, COTTAGE FRIED, GERMAN FRIED: are thinly sliced cold boiled potatoes, seasoned with salt and pepper, browned on both sides in a fry pan containing butter. For RESTAURANT service they should be served in the form of an omelet, nicely browned.

Stewed In Cream

Raw potatoes cut in very small dice, boiled till perfectly done, drained, put in a stew pan with a piece of good butter, seasoned with salt, covered with cream, simmered for two or three minutes, then served.

Hashed In Cream

Same as the preceding, but having the potatoes minced after whole boiling, instead of cut in dice.

Scalloped Potatoes

Same as stewed In cream above; when rerdy to serve, put into scallop or vegetable dishes, sprinkle with grated cheese and breadcrumbs, brown off quickly in the oven or under a salamander.

Hashed Browned

Same as the minced Lyonnaise, but omitting the parsley and onion.

Julienne

Raw peeled potatoes cut in shreds like matches, fried a delicate brown in very hot lard, taken up and drained, sprinkled with salt and fine parsley dust.

Stewed With Bacon

Bacon cut in small dice, fried well done, drained, mixed in with potatoes stewed in cream.

Potatoes Reitz

Shapes of the parallelogram, or long square (about two inches long and an inch square) cut with a ribbed scallop knife, steamed two-thirds done, then plunged into hot fat and finished like French fried.