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, sauté 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. Place in a wire basket and lower the basket into a pan of hot fat. Fry until the potatoes are nicely browned, remove from the fat, drain, and sprinkle with salt and pepper. Serve at once.
84. POTATOES AU GRATIN.--Something a little unusual in the way of a potato dish is produced when potatoes are combined with cheese, bread crumbs, and a cream sauce to make potatoes au gratin. In addition to supplying flavor, these ingredients increase the food value of the potatoes so that a highly nutritious dish is the result.
POTATOES AU GRATIN (Sufficient to Serve Six)
3 c. diced cooked potatoes 1/2 c. grated cheese 1/2 c. bread crumbs 1-1/2 c. thin white sauce
Grease a baking dish, place 1/2 of the potatoes in the bottom of the dish, and sprinkle over them 1/2 of the crumbs and then 1/2 of the cheese. Put the remainder of the potatoes in the dish, sprinkle with the rest of the cheese, pour the hot white sauce over all, and place the remaining crumbs on top. Set the dish in a hot oven and bake until well heated through and brown on top.