Saturday, April 7, 2012

Saratoga Potatoes

Peel a quart of potatoes, cut them in very thin slices, and lay them in cold water and salt for an hour or more; then dry them on a towel, throw them into a deep kettle of smoking hot fat, and fry them light brown; take them out of the fat with a skimmer into a colander, scatter over them a teaspoonful of salt, shake them well about, and turn them on a platter to serve.

Broiled Potatoes

Boil a quart of even sized potatoes until tender, but do not let them grow mealy; drain off the water, peel the potatoes, cut them in half inch slices, dip them in melted butter, and broil them over a moderate fire; serve hot, with a little butter melted.

Bermuda or New Potatoes

Wash a quart of new potatoes thoroughly, put them into plenty of boiling water and salt, and boil them until tender enough to pierce easily with a fork; drain off the water, cover them with a towel, let them steam five minutes, and serve them in their jackets.

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