Potatoes, Sarah

Cut some raw potatoes with a sharp knife into the form of corkscrews and fry till half done in not too hot fat, then drain and place them in a sautoir with some clarified butter and finish the cooking. Season with salt and chopped parsley and lemon juice.

Sauted Potato

Cut up into slices eight medium-sized cold boiled potatoes, place an ounce and a half of butter in a fryingpan and add the potatoes, seasoning with half a pinch of salt and pepper, and toss them well in the pan for a couple of minutes, after which form them into the shape of an omelet and allow them to become of a golden color, which will require about five minutes' time. With a spoon take up all the butter lying at the bottom of the pan, and slide the potatoes onto a hot dish, and serve.

Stewed Potatoes

Place half a pound of raw potatoes cut into small pieces in a saucepan over the fire, together with two ounces of butter, a medium-sized onion peeled and chopped, a teaspoonful of common salt and celery salt mixed, two teaspoonfuls of chopped parsley and three tablespoonfuls of water; simmer gently until the potatoes are soft, then add a quarter of a pint of milk and a tablespoonful of flour blended smooth with a tablespoonful of vinegar; stir thoroughly for ten minutes or till boiling.

Potato Straws

Wash a pint of potatoes, peeling them very thin, slice to about a quarter of an inch in thickness and place them in boiling salted water, and boil until they are tender, say about ten minutes or so. Turn them into a colander with good-sized holes and let the water drain off until the potatoes have become quite dry, sprinkle over a teaspoonful of salt and a quarter of a saltspoonful of pepper, hold the colander over one end of a large dish as the potatoes are pressed through it, so that the potatoes may fall in rows, moving the colander from one side to the other. Wipe the edges of the dish with a clean towel, set it in the oven for two or three minutes to heat the potatoes thoroughly, and serve.

Surprise Potatoes

Bone a dozen small birds and stuff them with sausage meat; then select twelve large potatees of equal size, wash them well, leaving the skins on, cut a piece off the top of each potato and scoop out the inside. Put a bird in each potato. Then make a stiff paste of flour and white of egg and use it to stick on the tops of the potatoes; lay them on a baking-tin and bake in a brisk oven for about three-quarters of an hour. Arrange them on a hot dish previously covered with a dish-paper or folded napkin, and serve.

Potatoes Waldorf

Peel and wash some potatoes and then cut them round and round in curls in the same manner in which apples are peeled; place two flat stewpans over the fire with an equal quantity of lard in each; when boiling throw in the pieces in one of the pans and fry until just commencing to color, then remove quickly with a drainer and throw into the second pan of boiling lard; when they have become nicely browned and soft take the potatoes out of the fat, drain them for a minute or two on kitchen paper at the front of the fire; spread a folded napkin over a hot dish, pile on the potatoes, dredging a small quantity of salt over them, and serve while hot.