Time.—From 1½ to 2 hours. Average Cost, 6d. Seasonable at any time. Sufficient for 6 persons.
Note.—This mixture can also be baked in scallop shells or patty-pans, which should be previously well buttered and covered with breadcrumbs.
Analysis of the Potato.—Next to the seeds of the cereals, the potato is the most valuable plant for the production of human food. Its tubers, according to analysis, contain the following ingredients: 75.52 starch, 0.55 dextrine, 3.3 of impure saccharine matter, and 3.25 of fibre with coagulated albumen. In a dried state the tuber contains 64.2 per cent. of starch 2.25 of dextrine, 13.47 of impure saccharine matter, 5.13 of caseine, gluten and albumen, 1 of fatty matter, and 13.31 of fibre and coagulated albumen.
1569.—POTATOES, FRIED. (Fr.—Pommes de Terre Frites.)
Ingredients.—Potatoes, hot oil or clarified dripping, salt.
Method.—Peel and cut the potatoes into thin slices, as nearly the same size as possible, parboil them, and dry them in a cloth. Make some oil or dripping quite hot in a saucepan, put in the potatoes, and fry to a nice brown. When they are crisp and done take them up, drain them on paper before the fire, and serve very hot, after sprinkling them with salt. These are delicious with rump-steak, and in France are frequently served as a breakfast dish. The remains of cold potatoes may be sliced and fried by the above recipe, but the slices must be cut a little thicker.
Time.—Sliced raw potatoes, 25 minutes; cooked potatoes, 15 minutes. Average Cost, 1d. per lb. Seasonable at any time.
Uses of the Potato.—Potatoes boiled and beaten with sour milk form a sort of cheese which is made in Saxony, and when kept in close vessels may be preserved for several years. Potatoes which have been exposed to the air and become green are very unwholesome. It it asserted that potatoes will clean linen as well as soap; and it is well known that the berries of Solanum saponaceum are used in Peru for the same purpose.
1570.—POTATOES, FRIED. (Fr.—Pommes de Terre Frites.) (Another Method.)
Ingredients.—6 potatoes, ½ a lb. of butter, salt.
Method.—Peel the potatoes very evenly, cut them into slices as thin as possible. Place the butter in a frying-pan, and as soon as it is boiling add the sliced potatoes, and fry them of a bright gold colour, shaking them so as to cook them equally. Drain on sheets of paper before the fire, powder with salt, and serve very hot. Serve with game.
Time.—10 to 12 minutes to fry. Average Cost, 1d. per lb. Sufficient for 3 persons. Seasonable at any time.
