Chop cold boiled potatoes into bits, season with pepper and salt, and fry lightly in dripping or butter, turning them constantly until nicely browned.
Potato Ribbon.
Pare and lay in ice-water for an hour. Choose the largest and soundest potatoes you can get for this dish. At the end of the hour, pare, with a small knife, round and round in one continuous curling strip. There is also an instrument for this purpose, which costs but a trifle, and will do the work deftly and expeditiously. Handle with care, fry—a few at a time, for fear of entanglement—in lard or clarified drippings, drain, and arrange neatly upon a hot flat dish.
Potatoes à la Crème. ✠
Put into a saucepan three tablespoonfuls of butter, a small handful of parsley chopped small, salt and pepper to taste. Stir up well until hot, add a small teacupful of cream or rich milk, thicken with two teaspoonfuls of flour, and stir until it boils. Chop some cold boiled potatoes, put into the mixture, and boil up once before serving.
Stuffed Potatoes. ✠
Take large, fair potatoes, bake until soft, and cut a round piece off the top of each. Scrape out the inside carefully, so as not to break the skin, and set aside the empty cases with the covers. Mash the inside very smoothly, working into it while hot some butter and cream—about half a teaspoonful of each for every potato. Season with salt and pepper, with a good pinch of grated cheese for each; work it very soft with milk, and put into a saucepan to heat, stirring, to prevent burning. When scalding hot, stir in one well-beaten egg for six large potatoes. Boil up once, fill the skins with the mixture, replacing the caps, return them to the oven for three minutes; arrange upon a napkin in a deep dish, the caps uppermost; cover with a fold of the napkin, and eat hot.
Or,
You may omit the eggs and put in a double quantity of cheese. They are very good.