Peel and cut in strips medium or small potatoes, wash, then dry with a clean towel. Have ready a kettle of cocoa butter thoroughly hot, drop in potatoes and cook until a delicate brown; if salt is used sprinkle slightly when taken from the fat, let drain in wire dish in the oven one minute, then serve in hot dish.
FRIED POTATOES.
A nice way to fry potatoes is to dip them in egg and then in bread crumbs; then fry until brown.
POTATO SCONES.
Boil potatoes in salted water; three good-sized potatoes making a sufficient supply for moderate family; drain and mash; mix with just enough flour to enable you to roll out the mixture, cut with biscuit cutter and bake on an ungreased griddle, turning frequently. The scones should have the thickness and consistency of wheat pancakes.
POTATO PEARS.
Cook five potatoes and rub through a strainer. While hot add two tablespoonfuls of butter, one half teaspoonful of salt, one fourth teaspoonful of celery salt, one fourth teaspoonful of pepper, a few grains of cayenne, and one teaspoonful of chopped parsley. Beat thoroughly and add yolk of one egg. Shape in the form of pears. Beat one egg, slightly diluting with two tablespoonfuls of milk. Roll the pears in the egg, then in crumbs, and fry in deep fat; dry on brown paper. Insert a clove at the blossom and stem of each pear. Garnish with parsley.
POTATO PANCAKES.
Grate six large potatoes; drain, and add pint of cream or milk, two well beaten eggs, one tablespoonful of flour, and beat well. Melt one teaspoonful of butter in frying pan, pour in a thin layer of batter; as it cooks loosen it from the pan, when a delicate brown, turn, and brown. Serve hot.