Camping and woodcraft - Scoutmastercg.com

366 CAMPING AND WOODCRAFTDrying the slices avoids a splutter in the pan andhelps to keep from absorbing grease. If manyslices were dropped into the pan together, the heatwould be checked and the potatoes would get soggywith grease. When the slices begin to turn a faintbrown, salt the potatoes, pour off the grease at once,and brown a little in the dry pan. The outsideof each slice will then be crisp and the insides whiteand deliciously mealy.Potatoes, Lyonnaise.— Fry one or more slicedonions until they are turning yellowish, then addsliced or diced potatoes, previously boiled; keeptossing now and then until the potatoes are friedsomewhat yellow ; salt and pepper to taste ;you mayadd chopped or dehydrated parsley. Drain andserve.Potatoes, Creamed.— Cut I pint cold potatoesin cubes or thin slices; put in pan and cover withmilk; cook gradually until milk is absorbed. Thenadd I tablespoon butter, 1/2 teaspoonful salt, somepepper, and parsley. Stir a few moments, andserve.Potatoes au Gratin.— " Chop cold boiled potatoesrather fine. Rub a tablespoonful of butter with oneof flour, add 3^ pint of milk, and season with saltand pepper. When this mixture has boiled, mix itwith potatoes and turn into a baking dish. Sprinklegrated cheese over the top, pressing it down intothe cream sauce. Bake in a quick oven until agolden brown." (Arthur Chapman.)Potatoes, Stewed.— Cut cold boiled potatoes intodice, season with salt, pepper, butter, and stewgently in enough milk to cover them. Stir occasionallyto prevent scorching. Or, peel and slicesome raw potatoes. Cover with boiling water andboil until tender. Pour off the water. Roll a largepiece of butter in flour, heat some milk, beat thesetogether until smooth, season with salt and pepper,and bring to a boil. Then stew together fiveminutes. Serve very hot.Sweet Potatoes.. Boiled.— Use a kettle with lid.