The 1918 Fanny Farmer Cookbook

Cook potatoes with jackets on, drain, and let stand twenty−four hours. Peel, and cut in small

cubes. Put into a saucepan with two tablespoons butter to each two cups potatoes. Sprinkle

with salt, and generously with paprika. Add one cup cream, and cook slowly, forty minutes.

Hashed Brown Potatoes

Try out fat salt pork cut in small cubes, remove scraps; there should be about one−third cup of

fat. Add two cups cold boiled potatoes finely chopped, one−eighth teaspoon pepper, and salt

needed. Mix potatoes thoroughly with fat; cook three minutes, stirring constantly; let stand to

brown underneath. Fold as an omelet and turn on hot platter.

Sautéd Potatoes

Cut cold boiled potatoes in one−fourth inch slices, season with salt and pepper, put in a hot,

well−greased frying−pan, brown on one side, turn and brown on other side.

Chartreuse Potatoes

Cut cold boiled potatoes in one−fourth inch slices, sprinkle with salt, pepper, and a few drops

onion juice, put together in pairs, dip in Batter I, fry in deep fat, and drain on brown paper.

Lyonnaise Potatoes I

Cook five minutes three tablespoons butter with one small onion cut in thin slices; add three

cold

hot

boiled potatoes cut in one−fourth inch slices and sprinkled with salt and pepper; stir until well

mixed with onion and butter; let stand until potato is brown underneath, fold, and turn on a

platter. This dish is much improved and potatoes brown better by addition of two tablespoons

Brown Stock. Sprinkle with finely chopped parsley if desired.

Lyonnaise Potatoes II

Slice cold boiled potatoes to make two cups. Cook five minutes one and one−half tablespoons

butter with one tablespoon finely chopped onion. Melt two tablespoons butter, season with

salt

and pepper, and potatoes, and cook until potatoes have absorbed butter, occasionally shaking

pan. Add butter and onion, and when well mixed, add one−half tablespoon finely chopped

parsley. French Chef

Chapter XX − POTATOES

368