WHAT TO DO WITH COLD POTATOES.
Chop, as for hash; melt a tablespoonful of either butter or nice drippings
in a frying-pan; add, for six or eight good-sized potatoes, one even
teaspoonful of salt and a saltspoonful of pepper. When the fat boils, put
in the potatoes, and fry for about ten minutes, or until well browned. As
soon as they are done, if not ready to use, move to the back of the stove,
that they may not burn.
Or cut each potato in lengthwise slices; dredge on a little flour; and fry
brown on each side, watching carefully that they do not burn. The fat from
two or three slices of fried salt pork may be used for these.
LYONNAISE POTATOES.
Slice six cold boiled potatoes. Mince very fine an onion and two or three
sprigs of parsley,--enough to fill a teaspoon. Melt in a frying-pan a
tablespoonful of butter; put in the onion, and fry light brown; then add
the potatoes, and fry to a light brown also, turning them often. Put into
a hot dish, stirring in the minced parsley, and pouring over them any
butter that may be left in the pan.
STEWED POTATOES.
One pint of cold boiled potatoes cut in bits; one cup of milk; butter the
size of an egg; a heaping teaspoonful of flour. Melt the butter in a
saucepan; add the flour, and cook a moment; and pour in the milk, an even
teaspoonful of salt, and a saltspoonful of white pepper.
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