FAlilOUS DISHES. 469 



Fried Potatoes (Saratoga's Secret).— It is my custom to make my 

 Items as short as possible, and have them uaderstood, but " G, B. B." wrote tho 

 following in such a spicy manner to the Springfield Republican, 1 think it will 

 give an additional relish to the potatoes to give it in his own words. The nicety 

 or daintiness of the dish more than pays for the labor of preparing it. His 

 words were as follows: "Saratoga Potatoes, the poetry of common life, and 

 costly charm of Delmonico's and Parker's, can be made in perfection in any 

 kitchen by the use of a very simple apparatus, consisting of a large blade set 

 slanting into a wooden trough with a narrow slit in the bottom, two wire 

 screens or sieres, and a common spider Select 8 large potatoes, pare them and 

 slice very thin with the cutting machine, soak them in cold water for 2 hours, 

 then stir common table salt into the water, 1 tea-spoonful to a quart, and 3110^7 

 them to remain in the brine % hour longer. Pour them upon the screen to 

 drain, and put them on a spider with 1 lb. of clear lard over a brisk fire. When 

 the sliced potatoes dry on a towel, wait until the lard is smoking hot, and pour 

 a large plateful into the spider. The result is like a small sea in a white squall, 

 and now the cook shows the artistic soul, which every votary of that noblest of 

 the arts must possess to be worthy of the name. Patient and calm, with steady 

 and incessant motion of the skimmer, she prevents adliesion of any two affec- 

 tionate slices, and watches carefully for any tender burst of brownness to appear. 

 Slowly it creeps and deepens until it rivals the hue of the fragrant Havana, 

 Haste then takes the place of caution, lest any martyrs burn for the perfection 

 of others; and they must be quickly spread upon another sieve to drain until 

 dry and greaseless enough for the fairest fingers, then served hot to melt away 

 like a kiss on sweet lips, with a dying crackle like the fallen leaves of autumn." 



Remarks. — Of course, these may be sliced with a knife, cutting them 

 quite thin is the only point requiring special care. Sieves are not absolutely 

 necessary, but help the drying or draining process considerably. A very satis- 

 factory substitute may be made by any intelligent boy of a dozen years old. A 

 frame of wood, about a foot square, on the principle of a picture frame, of soft 

 ■wood strips, half an inch thick by one inch wide, halved together at the earners 

 and nailed ; then small holes every ^ inch and small wires woren across J^ or 

 % inch apart each way, will answer every purpose. 



Home Style.— Wash, pare, and slice, in the ordinary way, as many 

 potatoes as required for the meal; rinse in cold water, then, having placed a 

 skillet upon the stove, with 2 or 3 spoonfuls of meat drippings, lard, or butter 

 in it, to become hot, put in the sliced potatoes, sprinkling a little salt and pep- 

 per upon them, and, as the bottom ones become browned, turn them till all are 

 nicely browned, then take them up at once into a covered dish, to keep hot. 

 This makes a nice dish while hot, but the}' are not relished after having become 

 cold, Peachblows are not as good for frying as those which do not crack open 

 while boiling— they become softer and more mussy Raw potatoes are to be 

 taken in both recipes. 



Potato Balls, or Cakes. — When you have mashed potatoes left over 

 at dinner, which have been seasoned with butter, salt, and milk, or cro im, 

 make them, while warm, inio cakes ^ of an inch thick, and set by till irorning; 



