Stir again,
brown the third time, and serve.
82. POTATO PATTIES.--Mashed potatoes, whether left over or boiled and
mashed especially for the purpose, may be made up into patties and then
sauted until brown on both sides.
POTATO PATTIES
(Sufficient to Serve Six)
2 c. mashed potato
1 egg
Fine bread crumbs
To the mashed potatoes that have been well seasoned, add the egg and
mix thoroughly. Shape into flat, round patties and roll in the bread
crumbs. Melt fat in a frying pan, place the patties in it, saute on one
side until brown, and then turn and brown on the other side. Serve hot.
83. FRENCH FRIED POTATOES.--Many families are deprived of French fried
potatoes because the majority of housewives think they are difficult to
prepare. This, however, is not the case, for when the procedure is
understood nothing is easier.
Peel the required number of potatoes and cut them into the desired
shape. Great variety exists in the method of cutting potatoes for this
purpose. However, the form that is usually thought of when French fried
potatoes are mentioned is the one obtained by cutting the potatoes into
pieces like the sections of an orange and then cutting these sections
lengthwise into smaller pieces, like those shown at _b_, Fig. 17. Pieces
like those shown at _c_, called _shoestring potatoes_, are also popular.
As soon as cut, in no matter what shape, drop the pieces into cold
water, but when ready to fry, remove them from the water and dry on a
clean dry towel.
Pages:
256
257
258
259
260
261
262
263
264
265
266
267
268
269
270
271
272
273
274
275
276
277
278
279
280