4P70 DR. CEASE'S RECIPES, 



then beat an egg. into whicli dip the potato cakes, from whence lay them into 

 a frying-pan, having a little butter in it, of the right heat to brown the cakes 

 •quickly. Take up in a tureen to keep hot. Potatoes may be cooked and 

 seasoned purposely for making these cakes; but it is best to prepare them and 

 make up the cakes in the afternoon, as they brown better for having dried out 

 0ver night. 



Saratoga Pried Potatoes, Short "Way.— Wash the potatoes clean, 

 pare, slice with a potato-slicer, very thin, throw into cold water long enough to 

 <ake out some of the starch, then wipe dry and put into boiling lard, a few 

 pieces at a time. Be sure and keep the lard boiling. As soon as the potatoes 

 ,tre of a clear, golden brown, skim them out, drain them in a colander or sieve, 

 ind serve hot. 



Bemarks. — If the potatoes are well covered with water, stirred up two or 

 three times, and the water changed once, they being sliced very thin, an hour 

 will remove much of the starch, which you must understand by the general 

 sremarks above, takes away the nourishment; hence I should prefer less soaking 

 than given in No. 8. 



Potatoes Pried With Eggs.— Slice cold boiled potatoes, and fry in 

 butter till nicely brown, in this time heat 1 or 2 eggs, as below, and stir into the 

 potatoes nicely, and take up at once, so as not to harden the egg, but merely to 

 cook slightly. One egg is enough for 3 or 4 persons who are not especially 

 fond of potatoes; if most of the family are fond of them have plenty, and use 

 additional eggs to correspond. Choice. 



Potatoes "Tip-Top." — Boil 8 large potatoes in their skins, and let 

 them cool. When cold, peel them and cut them into thick slices. Put into a 

 stewpan 2 oz. of butter, in a thin slice; and when it is melted add 1 tea-spoon 

 of well seasoned stock, or gravy (see gravy below), 1 tea-spoon of finely 

 chopped parsley; chopped lemon, and 1 tea-spoon of mixed pepper and salt 

 Stir these well together over the fire till hot, add the potatoes, simmer 5 min- 

 utes, stir in the juice of a lemon and serve hot. 



Remarks. — Of course, if you have no parsley, and do not like onions, do 

 without either, and still it will be "tip-top." 



Potatoes en Caisse (In a Case.)— Wash some large, fine potatoes of a 

 mealy sort and bake them. When done cut a small hole in the top of each and 

 carefully scoop out the whole of the inside; mash this fine, in a saucepan over 

 the fire, mJxing with it a large table-spoonful of butter and a generous quan- 

 tity of cream. Salt and black or white pepper to taste. jmJl stir in the whipped 

 whites of 2 eggs. Fill up the skins of the potatoes with the mixture. Set 

 them into the oven for a few moments and serve hot. These amounts are for 6 

 large potatoes. Keep the same proportion for any number. 



Potatoes, Duchesse, or Potato Balls, Baked.— Boil and pas^ 

 through a sieve 6 fine potatoes. There must be no lumps. Add 1 gill ef 

 cream, the yolk of 3 eggs, pepper, salt, a little chopped parsley, and a hint of 

 nutmeg. The mixture must be thoroughly smooth and well mixed. Take a 

 table-spoonful at a time, form into a ball, brush the top slightly v/ith a beaten 

 Qgg, placo in a buttered nan, and set them in the oven till nicely browned. 



