When the fat is hot, add the potatoes, which should be diced,
like those shown at _d_, Fig. 17, and allow them to saute until slightly
brown. Stir frequently to avoid burning. Serve hot.
86. SCALLOPED POTATOES.--Many vegetables may be scalloped, but potatoes
seem to lend themselves to this form of preparation to good advantage.
Potatoes prepared in this way are suitable for luncheon, supper, or a
home dinner.
Wash and peel the desired number of potatoes and slice them thin. Place
a layer in the bottom of a well-greased baking dish, sprinkle lightly
with flour, salt, and pepper, and dot with butter. Add another layer of
potatoes, sprinkle again with flour, salt, and pepper, and dot with
butter. Continue in this way until the dish is filled. Pour a sufficient
quantity of milk over the whole to cover well. Place a cover over the
dish, set in a hot oven, and bake for about 1/2 hour. Then remove the
cover and allow the potatoes to continue baking until they can be easily
pierced with a fork and the surface is slightly brown. Serve hot from
the baking dish.
87. CREAMED POTATOES.--A very good way in which to utilize left-over
boiled potatoes is to dice them and then serve them with a cream sauce.
If no cooked potatoes are on hand and creamed potatoes are desired,
potatoes may, of course, be boiled especially for this purpose. When
this is done, it is well to cook the potatoes in the skins, for they
remain intact better and have a better flavor.
Cut up potatoes that are to be creamed into half-inch dice, like those
shown at _d_, Fig.
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