Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

a cupful of hot milk and a tablespoonful of melted butter. Whip for fully five minutes with two forks, then pile upon a hot platter. Potato hillock Boil potatoes, dry at the back of the range, salting well, and rub through a vegetable press or colander upon a fire-proof platter. As they fall let them form a conical hillock in the middle of the platter. Grate cheese thickly over the hillock and brown lightly upon the upper grating of your oven. Potatoes Parisienne Parisienne potatoes are cut into small balls from raw potatoes with a French vegetable cutter or a round spoon. They may be either fried, or boiled and served with maître d’hôtel sauce. French fried potatoes Peel potatoes, cut into strips, and lay in iced water for at least an hour. Drain and pat dry between the folds of a clean dish-towel that should absorb every drop of moisture. Have ready a kettle of deep cottolene or other fat, heated gradually until it is boiling hot. Test this by dropping in a bit of the potato. It should rise to the top and brown immediately. Put in the potatoes, fry to a golden brown, drain, first in a hot colander, then shake in heated tissue paper before transferring to a hot dish lined with a napkin. Saratoga chips Peel the potatoes and proceed as directed in preceding recipe when you have cut them into slices as thin as shavings. Potatoes au gratin Slice potatoes thin and put in layers in a greased pudding-dish, sprinkling each layer with salt, pepper and bits of butter. When all are in, pour in a gill of hot water or hot milk, and sprinkle the top layer of potatoes thickly with cracker-crumbs mixed with salt and pepper and bits of butter. Bake, covered, for half an hour. Uncover and brown. Potato omelet Make an omelet in the usual way; have ready by the time it is done, and lay upon it, this mixture, then fold down: Cook one small minced onion in one tablespoonful of dripping until yellow, add one cupful of cold