Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1872-09-07
A FEW MODES OF FRYuJa POTATOES.

A FEW MODES OF FRTfllG POTATOES.
We don't 20 much on fried potatoes, bat
If others do, they should understand tho
best manner of preparing them. Here arc
a number of good receipts:
Wash the potatoes clean before pccling,
not afterward: have hot in frying pan
abou: one, half toacupful of drippings from
good fried purk-no ham gravy or lard
from the tub. Into this slice, thinly.
three layers Of potatoes; salt end cover
keep them Just hot enough to cook with
out the least BIZ Of scosoh yet they must
not cool rs tina: would causc them to soak
with fat. Fry till a reddish brown on the
bottom, removing the cover very often. and
with thin knife raise the edges and sec
that they are cooking all right. Now turn
the frying pan over on a platter larger
than itself that no grease may drop; slip
the potatoes back. the other side up, to fry
that side. Cover few moments at a
time, but watch closely, aud carefully
move the hot pieces to the bottom, that
one side of each piece may brown. DO
not break any. When all are tender, re-
move to covered dish, to keep hot while
you cook the rest.
Wash and pare the potatoes and slice
them thin, not an eighth of an inch thick
have ready frying pan with a little hot
fat 1--WE always fry them after having fried
some kind of meat, and have fat just to
cover the bottom Of the PAM put in the
potatoes aud spread them evenly over the
pan, but not more than three Or four slices
deep. Pepper and salt to taste; pour in
half tea cup of water; cover tightly, and
cook until the water is gone then remove
the cover aud stir carefully SO that they
will brown evenly.
Take the requisite number Of raw rota.
toes, pare and slice them thin; and if the
potatoes arc old, let them stand five min
utcs ia cold water after being sliced. Take
equal parts of fresh lard and butter, each
half the size of large heu's egg, and lei
it become hot in the frying pan, then add
the potatoes, sprinkle a little salt over
them, and corcr tightly Fry fifteen OF
twenty minutes over moderately quick
fire, stirring them two or three times with
a wide bladed knife, so they will brown
evenly. IF proper care is taken in stirring
and keeping the heat steady and constant
they will come to the table crisp and ten
der, and will have the merit of being gen.
uine .fried potatoes, not "boiled ones
hashed up"
Take some smooth, medium. sized pota
toes, pare carefully and wipe with towc
don't use drop Of watcr), slice thin and
evenly. Have ready kettle of hot, sweet
lard, or fried meat fat Git should be hottie,
than you would have it to fry cakes in)
drop in your potatoes-not so many as tc
crowd when they come to the top. Cook
till light brown; skim out, sprinkle
with salt and pepper, and place in an oven
to Keep hot; let the kettle stand till the
lard smokes a little, then put in more po
tatoes.
Slice the potatoes even and thin (witl
slicer is best) soak them in a little sail
and water over night, or few hours
turn them on cloth or colander to drain
Have kettle of lard hot, as for cakes
put in large handful or two, accordin,
to the size of the kettle. With wire
skinner stir them occasionally, and wheg
the white look is gone. or the edges TURF
up, skim them out and sprinkle on a littl,
salt.