Fried Potatoes

Wash and pare potatoes. Slice thinly on a vegetable slicer into a bowl of ice water. Let stand an hour, drain, and dry between towels. Fry in hot fat, stirring while frying to make them brown evenly. When a light brown put into a colander. Sprinkle lightly with salt.

French Fried Potatoes

Select small potatoes of uniform size. Wash, pare, and cut into eighths lengthwise. Soak 1 hour in cold water. Dry well and fry in hot fat until the center of the potato is cooked. Drain well in a colander or on brown paper. Sprinkle with salt, and serve.

Doughnuts

Yolks of 4 eggs or 2 whole eggs 1 c. sugar

3 tb. melted butter

1/2 c. milk and \ c. water

4 ts. baking powder

1/2 ts. salt

1/2 ts. each cinnamon and nutmeg

Flour to make a dough just stiff enough to handle, about

4 c.

To the beaten eggs add sugar and butter. Beat well, add water and milk, then 2 c. flour sifted with the baking powder, salt, and spices. Add more flour till of the right consistency. Toss one third of the mixture on a floured board. Knead lightly. Roll to 1/2 inch or more in thickness. Cut with a doughnut cutter and fry in deep fat. Drain well.

Doughnuts should come quickly to the top of the fat, brown slightly on one side, then be turned to brown on the other. If the fat is not hot enough, they will absorb fat; if too hot, they will brown before sufficiently risen. When they are slightly cool, put them in a paper bag, one at a time, with 3 or 4 tb. powdered sugar, and shake gently to coat them with sugar.

Crullers

1/4 c. butter

1 c. sugar

2 eggs, beaten separately 1 c. milk

4 c. .flour, or enough to make dough 4 ts. baking powder 1/4 ts. nutmeg

Powdered sugar and cinnamon

Cream the butter, add sugar gradually, beaten yolks and beaten whites. Mix dry ingredients, add alternately with the milk. Put on floured board, roll thin, and cut in pieces two by three inches. Cut 3 or 4 parallel incisions, run finger in and out of them, and drop into deep fat. Fry the same as doughnuts, and roll in powdered sugar and cinnamon.

Potato Croquettes

1 pt. hot mashed potatoes

2 tb. butter 1/2 ts. salt

Cayenne and black pepper to taste

1/2 ts. celery salt 1/2 tb. grated onion 1 tb. minced parsley Yolks of 1 or 2 eggs

Mix all but the egg and beat till very light. When slightly cool add beaten egg. Shape into balls. Roll in fat-proof coating and fry in deep fat. Drain on brown paper. Serve hot.

Veal Croquettes

Chop cold veal fine. Season highly with salt, celery salt, cayenne, lemon juice and parsley. Moisten 11/2 c. of the veal with 1 c. thick cream sauce. (Page 24.) Spread out the mixture on a plate and allow it to become perfectly cold. Shape into cylinders, or pear shaped mounds, roll in fat-proof coating, and fry in deep fat. Drain and serve hot.

Chicken, salmon, lobster, sweetbread, or any meat croquettes are prepared in same manner.

Fat-Proof Coating

Roll the article to be fried in fine sifted bread crumbs, then dip in egg slightly beaten with 1 tb. water, roll again in crumbs. If not perfectly coated the article may crack in frying.

To prepare Crumbs

Dry pieces of bread in the oven without browning, roll or put them through the meat chopper and sift. Put into fruit jars to be ready for use.

Bread crumbs make a richer brown than cracker crumbs.

Fritter Batter

1 c. flour 1/4 ts. salt 1/2 c. milk or water

Whites of 2 eggs

Yolks of 2 eggs

1 tb. melted butter or olive oil

Mix salt and flour. Add milk gradually, yolks of eggs beaten until thick, butter, and beaten whites of the eggs. If intended for fruit, add 1 ts. sugar; if for oysters or tripe, add 1 tb. lemon juice.

Banana Fritters

4 bananas Powdered sugar

1 tb. lemon juice Remove skins from bananas, cut in halves lengthwise and then across. Sprinkle with sugar and lemon and let stand. Dip in fritter batter, fry in deep fat, drain, and serve hot with lemon sauce.

Fried Fish

Clean and dry the fish, and bone it. Rub with salt and pepper. Cut into pieces suitable for serving, roll in fat-proof coating and fry in deep fat 5 to 7 m. Drain and serve with tomato, tartar, or any acid sauce.

Cheese Croquettes

Whites of 3 eggs 1 c. grated cheese

1 ssp. mustard Speck of cayenne

Beat the whites very stiff, stir in the cheese and seasoning. Let stand in a cold place till stiff enough to mold. Make into small balls the size of a hickory nut and fry in hot fat. Serve with salad.