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Classic
Cook Books
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page 190
Potatoes in Kentucky style.
Slice potatoes thin on a slaw cutter placed over a pan of water, and let stand
1/2 an hour, which hardens them; put them in a pudding-dish or dripping-pan,
with salt, pepper and about half a pint of milk; bake for an hour, take out and
add a lump of butter 1/2 the size of an egg cut in small bits and scattered over
the top. The quantity of milk cannot be exactly given; enough to moisten the
potatoes, with a little left as a gravy.
Potatoes in butter.
Peel and cut the potatoes; wash them and wipe them with a towel. Put a piece of
butter in a pan and let it melt but not brown. Add the potatoes and let them
remain 3 or 4 minutes or until they become light brown. When they feel soft to
the finger, take them off the fire and serve while hot.
Fried potatoes.
Peel 6 potatoes of middle size and cut them in pretty
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