Fried Onions.—Peel (holding onions and hands under water to prevent tears), wash and cut crosswise so as to form undivided rings. Flour them, fry 5 or 6 minutes. Drain, sprinkle with salt and pepper, and serve with beefsteak.
Fried Potatoes.—Pare raw potatoes; cut thin as wafers with sharp knife or patent slicer. Soak 20 minutes in cold water; dry on towel. Throw a handful at a time in kettle of smoking-hot fat; skim out fast as browned and drain on unglazed paper. Sprinkle with salt.
Fried Potatoes, 2.—Cut cold boiled potatoes in thick slices, season and sauté in a little hot fat in a frying-pan.
Mashed Potatoes.—Boil potatoes in salted water; while hot put through ricer or mash with fork till smooth. Season with salt and pepper; to 1 pint add 1 tablespoon butter and 2 tablespoons hot milk. Beat till light, heap in hot dish.
Baked Potatoes.—Scrub potatoes of same size. Bake in very hot oven until tender. Press till skin breaks slightly, serve hot with butter.
Potato Croquettes.—Mix together 1 pint hot mashed potato, 1 teaspoon salt, ⅓ teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon butter, 1 tablespoon chopped parsley, yolks 2 beaten eggs. Stir over fire till mixture leaves sides of saucepan. When cool, shape into croquettes, dip each in beaten egg, roll in crumbs, and fry brown in deep kettle of smoking-hot fat.
Lyonnaise Potatoes.—Heat 1 tablespoon butter in frying-pan. Add 1 tablespoon chopped onion. When pale brown add 1 pint diced boiled potatoes, seasoned. Shake till butter is absorbed; potatoes should not color. Add 1 tablespoon chopped parsley and take up.
Creamed Potatoes.—To 3 cups diced boiled potatoes add 1 pint cream sauce (see [Sauces]), more seasoning if necessary, and simmer 10 minutes. Or, season cold sliced potatoes, cover with milk, and stew till milk is reduced one half, then add a little butter.
Stewed Squash.—Pare small squash, remove seeds, boil in salted water till tender. Drain, mash, season, and stir over slow fire till quite dry. Add butter and seasoning to taste.
Stewed Tomatoes.—Scald and skin tomatoes, remove hard ends and cut up. Stew in agate saucepan till tender, add salt, pepper, and sugar to taste, also 1 teaspoon butter to each pint. If liked, thicken with fine crumbs or with a little flour dissolved in cold water.