Peel potatoes, cut into strips, and lay in iced water for at least an hour. Drain and pat dry between the folds of a clean dish-towel that should absorb every drop of moisture. Have ready a kettle of deep cottolene or other fat, heated gradually until it is boiling hot. Test this by dropping in a bit of the potato. It should rise to the top and brown immediately. Put in the potatoes, fry to a golden brown, drain, first in a hot colander, then shake in heated tissue paper before transferring to a hot dish lined with a napkin.
Peel the potatoes and proceed as directed in preceding recipe when you have cut them into slices as thin as shavings.
Slice potatoes thin and put in layers in a greased pudding-dish, sprinkling each layer with salt, pepper and bits of butter. When all are in, pour in a gill of hot water or hot milk, and sprinkle the top layer of potatoes thickly with cracker-crumbs mixed with salt and pepper and bits of butter. Bake, covered, for half an hour. Uncover and brown.
Make an omelet in the usual way; have ready by the time it is done, and lay upon it, this mixture, then fold down:
Cook one small minced onion in one tablespoonful of dripping until yellow, add one cupful of cold boiled potatoes, chopped fine, and cook until slightly colored, stirring frequently. Shake into it a little pepper and salt and one teaspoonful of finely minced parsley.
Set into the oven to keep warm until the omelet is ready.
Grate ten or twelve large raw potatoes. Put the grated pulp into a muslin bag and press out the juice. Turn into a bowl and add one-third as much boiled potato that has been run through a vegetable press. Salt to taste and beat in a raw egg until you have a smooth, creamy paste. Make into dumplings with well-floured hands, and roll each in flour to prevent them from sticking together while they are boiling.
Have a pot of water at a hard boil, drop in the dumplings and cook from ten to twelve minutes. Test by taking one out and cutting in two to see if it is done in the center. Take up with a skimmer and serve at once, as they soon get heavy.
Serve them with any kind of roast meat, or alone with gravy.
Peel medium-sized potatoes that have been partly boiled (not quite soft). When cold, grate; to three parts of the potatoes take one part of grated wheat bread, and add small squares of wheat bread browned in butter, then crushed into crumbs.
To each pint of the above add two eggs, well-beaten, two ounces of melted butter and nutmeg to suit taste. Mix all thoroughly and form into round dumplings the size of an egg, or larger, as preferred. Roll in flour and boil in salted water until dry inside, or about fifteen minutes.
Serve with roast meats.
Always use mealy potatoes.
(A German recipe.)
Peel, boil and mash potatoes; put aside to cool.
Three cupfuls of potatoes, one cupful of bread, two eggs, well-beaten, separately; pepper, salt and nutmeg to taste, and some chopped parsley that has been heated in butter. The bread should be prepared as for croutons, crusts removed, cut in squares, browned in butter in the oven, then crushed. The mixture should be very stiff. Mold into small balls and drop into boiling, well-salted water; keep water boiling for fifteen minutes, when the klosse should be about twice the original size and done to the center. They may be served with bread-crumbs browned in butter, placed on the top of each dumpling, or with tomato sauce. With chopped meat filling the center of the dumplings they can also be varied. If too moist, use flour or bread-crumbs in molding. A good cook has the knack of dropping from the spoon without molding, but this is hard to do. The klosse should be the size of small apples when finished. Americans very often use a trifle of baking-powder to insure lightness in these. Germans depend on good beating.