Potatoes ‘al Forno.’ No. 2.
Roast six large potatoes in the oven with their skins on, cut them in two, remove the inside with a spoon, but take care to leave enough substance to preserve the shape of the potato. Put the inside of the potato in a dish and add two ounces of butter, half a pint of hot milk, salt and pepper to taste. Mix together until the paste is light, and then add the well-beaten whites of two eggs, and beat up the whole well. Fill the potato skins with the paste, first rolling it in the yolk of egg, then cook in the oven and serve as soon as the top is well coloured.
Potatoes ‘in Frittata’ (Omelette).
Mince up two boiled, cold, potatoes, sprinkle with pepper and salt, and put them into a frying-pan in which two ounces of butter have been melted. Spread the potatoes one-third of an inch deep in the pan, and cook slowly over a moderate fire for about a quarter of an hour. Then turn over (as you would any other omelette), and cook the other side. Serve hot.
Potatoes ‘alla Semplicità.’
Boil and peel eight large potatoes, and pound them in a mortar with two spoonfuls of chopped parsley, a little powdered cinnamon, and some salt. When fairly thick and consistent, make up the paste into fritters and fry in butter, turning them continually until they are a rich brown colour. If a richer dish is desired, add four eggs and two ounces of butter to the potato paste.
Potatoes ‘Fritti alla Francese.’
Wash thoroughly six large peeled potatoes, then cut them into small balls, and put them in boiling water to cook for five or six minutes. Drain, then fry them, a few at a time, in good roast-meat dripping until they are of a golden colour. When cooked, drain them, sprinkle with salt, and serve as a garnish to fish or meat.
Potatoes ‘in Frittura.’
Pound four or six cold, boiled potatoes in a mortar with two tablespoonfuls of chopped parsley, a little powdered cinnamon, and some salt. When the paste is well mixed and smooth, make it up into small round cakes and put them into fried fresh butter, turning them until they take a good yellow colour. Serve hot.