Early in the season when small, early potatoes are more plentiful and
cheaper than large ones, the young housewife will be able to give her
family a change, while practicing economy, as there are various ways
of using small potatoes to advantage.
First, new potatoes, if about the size of marbles, may be scraped,
boiled in salted water, and served with a thin cream dressing,
sprinkled liberally with chopped parsley, or the boiled potatoes,
while still hot
may be quickly browned in a pan containing a couple
tablespoonfuls of hot drippings or butter. They are much better
prepared in this manner if the potatoes are put in the hot fat while
still warm. Or the small boiled potatoes may be cut in thin slices,
browned in a couple tablespoonfuls of butter or drippings and two eggs
beaten together stirred over the potatoes a few minutes before they
are ready to serve. The small potatoes may also be scraped and dropped
in hot, deep fat and fried like fritters.
When possible, the small potatoes should be well cleansed with a
vegetable brush and boiled without paring. They may then be easily
skinned after they are cooked. Some of the more important ingredients
are lost when potatoes are pared, and it is also more economical to
boil them before paring. The cold boiled potatoes may be cut up and
used for potato salad, or thinly sliced after being skinned and placed
in a baking dish alternately with a cream sauce consisting of milk,
butter and flour, and seasoned with salt and pepper, having the first
and last layer cream sauce. Sprinkle bread crumbs liberally over the
top, dot with hits of butter and bake in a moderate oven about 20
minutes until the top is nicely browned. Serve in the dish in which
they were baked.
Or peel one-half dozen medium-sized raw potatoes, cut into small,
narrow strips about 1/3 inch wide, dry on a napkin and fry in very
hot, deep fat about six minutes, then lift from fat, drain, sprinkle
salt over and serve hot. These are a nice accompaniment to broiled
Peel and slice, or cut in dice, 6 or 8 cold boiled potatoes, cut into
in a stew-pan with 2 tablespoonfuls of butter, salt and pepper to
season, heat all together, shaking pan occasionally. Add 1/2 cup of
cream, sprinkle a small teaspoonful of parsley over and serve hot.
Instead of slicing or dicing cold boiled potatoes (in the usual
manner) to be fried, if they be cut in lengthwise sections like an
orange (one potato should make about 8 pieces) and fried quickly in
enough hot fat to prevent burning, they can scarcely be distinguished
from raw potatoes cut in the same manner and fried in deep fat, and
are much easier to prepare. They should be served at once.
Another manner of preparing potatoes is to slice raw potatoes as
thinly as possible on a "slaw-cutter," place in a fry-pan with a
couple of tablespoonfuls of a mixture of butter and sweet drippings.
Watch carefully, as they should be fried quickly over a hot fire,
turning frequently. When brown, serve at once.
Raw _sweet_ potatoes cut about as thick as half a section of an
orange, fried in a couple tablespoonfuls of a mixture of sweet
drippings and butter, prove a change, occasionally.