Four eggs, one teaspoonful of chopped parsley, three large potatoes, two tablespoonfuls of butter or oil. Cut cold potatoes, previously cooked, into slices, and sprinkle with the parsley. Put the butter or oil into a saute pan, and when boiling, fry the potatoes a light brown. Beat four eggs; season with pepper and salt and pour into the potatoes; shake the pan constantly to prevent sticking. When one side is brown, turn the tortilla with a plate and brown the other. Serve at once.
Mrs. Lucy Mead.
Cook the potatoes in salted water until thoroughly done, then drain. Set on the back of the stove, mash and beat with a wooden spoon until the lumps are all gone; then add enough milk (a little at a time) to make them nice and creamy, butter the size of an egg, more salt. Put in the dish they are to be served in; make a little hole in the top which you fill with butter and set in the oven until the butter melts; then serve at once.
Mrs. D. Farrand.
Put a pint of milk (or one-half pint of cream) in a frying-pan and let heat; add a piece of butter the size of a butternut thickened with flour, some salt and pepper; let it boil, stirring till it thickens; have five good-sized potatoes (boiled or baked the day before), cut them in small pieces, put all together; cook ten minutes, stirring to prevent burning.
Mrs. Mary A. Winter.
Peel the potatoes carefully, cut into very thin slices and keep in cold water over night; in the morning drain off the water and rub the potatoes between napkins until thoroughly dry, then throw a handful at a time into a kettle or pan of very hot lard, stirring so that they may not adhere to the kettle or to each other. As soon as they become light brown and crisp remove quickly with a skimmer and sprinkle with salt as they are taken up. Mrs. O. Atwater.
Take four cold boiled potatoes, rub through a wire sieve, put into a stew-pan with one-half ounce of butter and a dessert-spoonful of milk; beat over the fire till smooth. Add pepper and salt, the yolk of an egg and chopped parsley. When cold form into balls, brush over with the white of egg, roll in bread-crumbs and fry in hot fat.
Mrs. T. C. Young.
One pint of mashed potatoes, a pinch of white pepper, one-half tea-spoonful of celery salt, one and one-half tablespoonfuls of Ko-nut, one-half teaspoonful of salt and the yolks of two eggs. Mix together all the ingredients, except the egg, and beat until light, then add the yolks of the eggs and mix well. Rub through sieve and add one teaspoonful of chopped parsley. Shape into smooth balls, then into cylinders. Dip in bread-crumbs, then in beaten eggs, then roll in crumbs again. Fry in deep hot Ko-nut. Drain on paper and serve on a hot dish. E. T.
Boil the potatoes and mash them well. Have ready a pint of milk, which has been boiled. Add a little lemon peel, two lumps of sugar and a little salt. Add the potatoes to the milk as soon as it is ready - enough to make a thick mush. When cooled, make up into balls, covering them with crumbs of bread and yolks of egg. Fry them a nice brown and serve up with sugar strewed over them. Alice George.
Pare six medium-sized potatoes, slice thin in cold water. Drain and put in a pudding pan. Season with salt and pepper, pour over two-thirds of a pint of rich milk, add a piece of butter the size of an egg, send to the oven, and when potatoes are well done serve.
Miss Mary E. Wetherholt.
Peel nice, large potatoes carefully to retain their shape, wash them in a strong brine, then take an apple-corer, with which take out a piece of potato from end to end, insert a piece of butter, season with a trifle of pepper and salt, place them together with the pieces taken out into an earthen or granite dish, in which they can be sent to the table if desired. When done they must be light brown and crisp on the outside and be easily pierced with a fork. Serve hot.
Note. - When perfectly done all baked potatoes should be pierced with a fork two or three times several minutes before taking them out of the oven to favor the escape of steam, which makes them drier and improves the taste. J. D. E.
Peel the potatoes, slice them lengthwise in slices one-quarter inch thick, drop them in cold water for one hour, then take them out and dry them with a cloth, and fry them in hot lard. If you wish them to puff up, remove them with a skimmer before quite done, drain, and again return to the hot lard to continue frying until done. Sprinkle with fine salt and serve hot. H. O. C.
Take large, perfect potatoes, boil in their skins in salt water, drain well, peel and rub them through a coarse sieve on a hot dish beore the fire, without touching them, to keep as flaky as possible, sprinkle with fine salt and melted butter, and serve hot. C. A. M.
Wash and boil in their jackets as many potatoes as are required. When done, drain and remove skins; wash and season with salt, pepper, a little cream and a dash of cinnamon. Make in cone-shape and fry golden brown. Serve on garnished platter. Hilda.
Use equal quantities of potatoes and apples, peel, core and quarter the apples, peel the potatoes and boil in salt water until half done, drain off some of the water and add the apples, boil until both are done, then drain well before adding the salt, sugar, cream and fried onion. Mash well. They must have the consistency of mashed potatoes when properly made, and these should be smooth and creamy.
Note. - Beating the potatoes with a wire potato masher after the milk or cream is added is a great improvement. E. J. F.
Two quarts of raw, grated potatoes, four eggs, two tablespoonfuls of thick, sour cream, salt, Ko-nut or lard. Let the grated potatoes stand for several minutes, dip off the water, which set aside until the starch settles, then pour off the water and add the starch to the potatoes, beat up the eggs thoroughly, mix with the cream and potatoes, add salt to taste and fry in plenty of Ko-nut or lard till crisp and brown. H. F. L.
Cut cold sweet potatoes into slices one-quarter of an inch thick and place in an earthen dish. Spread each slice with a layer of butter and sprinkle with sugar. Bake till lightly browned. Mrs. M. Adams.