When it boils,
add the potatoes. Boil a minute, and serve.
SARATOGA POTATOES.
Pare potatoes, and slice thin as wafers, either with a potato-slicer or a
thin-bladed, very sharp knife. Lay in very cold water at least an hour
before using. If for breakfast, over-night is better. Have boiling lard at
least three inches deep in a frying kettle or pan. Dry the potatoes
thoroughly in a towel, and drop in a few slices at a time, frying to a
golden brown. Take out with a skimmer, and lay on a double brown paper in
the oven to dry, salting them lightly. They may be eaten either hot or
cold. Three medium-sized potatoes will make a large dishful; or, as they
keep perfectly well, enough may be done at once for several meals, heating
them a few minutes in the oven before using.
FISH BALLS.
One pint of cold salt fish, prepared as on page 136, and chopped very
fine. Eight good-sized, freshly-boiled potatoes, or enough to make a quart
when mashed. Mash with half a teaspoonful of salt, and a heaping
tablespoonful of butter, and, if liked, a teaspoonful of made mustard. Mix
in the chopped fish, blending both thoroughly. Make into small, round
cakes; flour on each side; and fry brown in a little drippings or fat of
fried pork. A nicer way is to make into round balls, allowing a large
tablespoonful to each.
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