Pare potato and throw into pan of cold water. With French vegetable cutter, cut balls, or cut into cubes and let stand in cold, salted water until wanted. Scraps may be used for soup or mashed potatoes. Heat butter in a sauce pan, add the potato balls, cover closely and cook slowly, shaking pan over fire to cook them evenly. Test with darning needle. When ready to serve, add salt, chopped parsley, or, they may be boiled, drained and Maitre d' Hotel Butter, added; or fry in deep hot fat, as French Fried potatoes.
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