Potatoes A La Maitre D'Hotel

Wash the potatoes clean, and boil them in salt and water in their skins. When they are done, let them cool. Trim them round and cut them into moderately thick slices, and stew them a few minutes in a maitre d'hotel sauce (see Sauces). If you should have none ready you can melt some butter, using milk instead of water; mix with it a little minced parsley, pepper, salt, a small bit of glaze, and the juice of a lemon.

Fried Potatoes

Cut raw potatoes into the shape and size of large corks, and then into thinnish slices; throw them into hot clarified butter, and fry till they are crisp and of a good brown. Drain all the grease from them on a cloth, and serve very hot on a napkin, and sprinkle them over with a little fine salt.

Mashed Potatoes

The potatoes should be first thoroughly well boiled, carefully remove all defects or hard bits; mash them very small with a wooden spoon, adding as much cream as will make them the right consistence, and season with pepper and salt; or, instead of cream, you may use butter and boiling milk, and they can be browned after they are dressed in the dish they are to be served on in the Dutch oven.

Potato Souffles

Roast eight potatoes in the oven; when they are quite done scoop out the insides and mash them up with a little bit of butter and a small quantity of cream, some pepper and salt; mix thoroughly. Whip four whites of eggs to a froth, and mix with the potatoes; then fill the skins, having cut them low enough to be of a good shape, and put them into the oven for eight minutes; after which, serve them up as quick as possible. Large even potatoes should be chosen.

Potato Chips

Cut raw potatoes into neat round slices rather more than an inch thick, and then into thin spiral shavings, going round and round in the way you peel an apple; throw these carefully into hot lard or oil; fry them very crisp of a light brown, and serve as hot as possible. A little salt should be sprinkled over them.

Potato Salad (German)

Cut cold boiled rather waxy potatoes into moderately thick slices, put them in a bowl, and add to every pound a table-spoonful of vinegar, two of oil, half a teaspoonful of salt, a quarter of a one of pepper, and a little minced parsley. Slices of beet-root and Portugal onions are a great improvement to the salad.