How to Cook the Potato. 



A 1'Anglaise. Steam or boil about a 

 quart of potatoes, and then peel and slice 

 them. Put two ounces of butter in a fry- 

 ing-pan on the fire, and put the potatoes 

 in when melted, toss them for about ten 

 minutes, add salt, pepper, a little grated 

 nutmeg, and serve hot. 



Broiled. Steam, peel, and slice the 

 potatoes. Lay the slices on a gridiron, 

 and place it over a rather slow fire ; 

 have melted butter, and spread some 

 over the slices of potatoes with a brush ; 

 as soon as the under part is broiled, turn 

 each slice over and spread butter over 

 the other side. When done, dish, salt, 

 and serve them hot. A little butter 

 may be added when dished, according 

 to taste. 



Fried. To be fried, the potatoes are 

 cut either with a vegetable spoon, in fil- 

 lets, in slices, with a scalloped knife, or 

 with an ordinary one, or cut in pieces 

 like carpels of oranges, or even in dice. 

 When cut, drain and wipe them dry. 

 This must be done quickly, so as not ' 

 to allow the potatoes to turn reddish. 

 Have a coarse towel ready, then turn 

 the potatoes into a colander, and imme- 

 diately turn them in the towel, shake 

 them a little, and quickly drop them 'in 

 hot fat. When done, turn them into 

 a colander, sprinkle salt on them, and 

 serve hot. Bear in mind that fried pota- 

 toes must be eaten as hot as possible. 

 Fry only one size at a time, as it takes 

 three times as long to fry them when 

 cut in pieces as when sliced or cut in 

 fillets. 



To fry them light or swelled. When 

 fried, turn into the colander, and have 

 the fat over a brisk fire ; leave the po- 

 tatoes in the colander only about half a 

 minute, then put them back in the very 

 hot fat, stir for about one minute, and 

 put them again in the colander, salt 

 them, and serve hot. If the fat is very 

 hot, when dropped into it for the second 

 time they will certainly swell ; there is 

 no other way known to do it. It is as 

 easily done as it is simple. Potatoes 

 cut in fillets and fried are sometimes 

 called a la Parisienne ; when cut in 

 slices or with a vegetable spoon, they are 

 called a la fran$aise. 



Potatoes cut with a vegetable spoon 

 and fried, make a good as well as a 



sightly decoration for a dish of meat or 

 offish. They may be fried in oil also,but 

 it is more expensive than in fat. They 

 may be fried in butter also, but it is still 

 more expensive than oil, and is not bet- 

 ter than fat ; no matter what kind of fat 

 is used, be it lard, beef suet, or skim- 

 mings of sauces and gravy, it can not be 

 tasted. 



Lyonnaise. Potatoes Lyonnaise are 

 prepared according to taste, that is, as 

 much onion as liked is used, either in 

 slices or chopped. If you have not any 

 cold potatoes, steam or boil some, let 

 them cool, and peel and slice them. 

 For about a quart of potatoes, put two 

 ounces of butter in a frying-pan on the 

 fire, and when melted put as much onion 

 as you please, either sliced or chopped, 

 into the pan, and fry it till about half 

 done, when add the potatoes and again 

 two ounces of butter ; salt, pepper, and 

 stir and toss gently till the potatoes are 

 all fried of a fine, light-brown color. It 

 may require more butter, as no vegeta- 

 ble absorbs more than potatoes. 



Mashed. Peel and quarter about 

 three pints of potatoes, as directed ; put 

 them in a saucepan with more water 

 than is necessary to cover them, and a 

 little salt ; set onjthe fire and boil gently 

 till done, drain, put them back in the 

 saucepan, mash them well and mix them 

 with two ounces of butter, two yolks of 

 eggs, salt, pepper, and milk enough to 

 make them of a proper thickness. Set 

 on the fire for two or three minutes, 

 stirring the while, and serve warm. 

 When on the dish, smooth them with 

 the back of a knife or scallop them, ac- 

 cording to fancy. 



Mashed and Baked. Put two ounces 

 of butter in a stewpan and set it on the 

 fire ; when hot, add a tea-spoonful of pars- 

 ley chopped fine, and a little salt ; five 

 minutes after, put in it a quart of po- 

 tatoes, prepared, cooked, peeled, and 

 mashed, as directed ; then pour on the 

 whole, little by little, stirring continually 

 with a wooden spoon, a pint of good 

 milk ; and when the whole is well mix- 

 ed, and becoming rather thick, take 

 from the fire, place on the dish, then set 

 in a brisk oven for five minutes, and 

 serve. 



Sautees. Take a quart of young and 



