And there's just one way to cook potatoes so that they seem quite good
enough to accompany a lamb steak, and that way is called potatoes
soufflées. The potatoes should be trimmed to ovals two and a quarter
inches long by one and a quarter wide, and then sliced lengthwise,
having the slices half an inch in thickness. When they are sliced, put
them into ice-water to remain twenty-five minutes. Then have ready
two pans of frying fat, one just hot and the other piping hot. Into
the former put the potatoes, in a frying-basket, and let them cook
without browning till tender; take them out, place on a sieve to cool
and dry somewhat, and then plunge them into the pan containing the
piping hot fat; stir them about, and they will begin to souffler; then
they must be taken out, salted and served.
Now, if anything happens to prevent this course from turning out the
howling success that I predict for it, I want you to go to my favorite
dining place the next time you are in New York and order "the same."
You will know then what these two dishes are in perfection.
It may be that a salad of new beets would be quite the thing on this
occasion; if so, you will have no trouble in finding them in good
condition, and as sweet as a new beet should be.
Here endeth my part of the lesson.
Set your own pace for a dessert.
* * * * *
Although I am prepared to sit up nights to sympathize with any one who
is really deserving of having me share that emotion with her, I don't
have a particle of desire to weep with the woman who weeps because
visitors have dropped in on her suddenly and caught her with her
cupboard bare. In these days of canned things the woman whose larder
doesn't boast as a continuous performance at least half a dozen
varieties was never meant for a housekeeper.
For my part, I should think I was remiss in the duties of a
housekeeper if I did not have half a dozen varieties of canned soup
alone from which to select in time of need.