194 VEGETABLES.
FRIED RAW POTATOES.
PEEL half a dozen medium-sized potatoes very evenly, cut them in slices as thin as an egg-shell, and be sure to cut them from the breadth, not the length, of the potato. Put a tablespoonful each of butter and sweet lard into the frying pan, and as soon as it boils add the sliced potatoes, sprinkling over them salt and pepper to season them. Cover them with a tight-fitting lid, and let the steam partly cook them ; then remove it, and let them fry a bright gold color, shaking and turning them carefully, so as to brown equally. Serve very hot.
Fried, cold cooked potatoes may be fried by the same recipe, only slice them a little thicker.
Remark. Boiled, or steamed potatoes chopped up or sliced while they are yet warm never fry so successfully as when cold.
SCALLOPED POTATOES. (Kentucky Style.)
PEEL and slice raw potatoes thin, the same as for frying. Butter an earthen dish, put in a layer of potatoes, and season with salt, pep- per, butter, a bit of onion chopped fine, if liked ; sprinkle a little flour. Now put another layer of potatoes and the seasoning. Continue in this way till the dish is filled. Just before putting into the oven, pour a quart of hot milk over. Bake three-quarters of an hour.
Cold boiled potatoes may be cooked the same. It requires less time to bake them ; they are delicious either way. If the onion is dis- liked it can be omitted,
STEAMED POTATOES.
THIS mode of cooking potatoes is now much in vogue, particularly where they are wanted on a large scale, it being so very convenient. Pare the potatoes, throw them into cold water as they are peeled, then put them in a steamer. Place the steamer over a saucepan of boiling water, and steam the potatoes from twenty to forty minutes, accord- ing to the size and sort. When the fork goes easily through them, they are done ; then take them up, dish and serve very quickly.
POTATO SNOW.
CHOOSE some mealy potatoes that will boil exceedingly white ; pare them and cook them well, but not so as to be watery ; drain them, and mash and season them well. Put in the saucepan in which they were
�� �
