Wash clean (a brush is the best implement for cleaning potatoes), cut off the ends, let stand in cold water a few hours, put into boiling water, the larger ones first, and then in a short time adding the rest, cover, and keep boiling constantly; after fifteen minutes throw in another handful of salt and boil another fifteen minutes; try with a fork, and if it does not quite run through the potato, they are done (this is called "leaving a bone in them"). Drain, take to door or window and shake in open air to make them mealy; return to stove and allow to stand uncovered for a moment. Or, when washed, bake in a moderate oven fifty minutes; or, place in a steamer half an hour over water kept constantly boiling, serve immediately; or, wash and peel medium-sized ones, and bake in pan with roast meat, basting often with the drippings.
Peel and boil in salted water, remove from the fire as soon as done so that they may remain whole; have ready one beaten egg, and some rolled crackers or bread-crumbs; first roll the potatoes in the egg, and then in the crackers, and fry in butter till a light brown, or drop in boiling lard. This is a nice way to cook old potatoes.
Pare and boil till done, drain, and mash in the kettle until perfectly smooth; add milk or cream, and butter and salt; beat like cake with a large spoon, and the more they are beaten the nicer they become. Put in a dish, smooth, place a lump of butter in the center, sprinkle with pepper; or add one or two eggs well-beaten, pepper, mix thoroughly, put in baking dish, dip a knife in sweet milk, smooth over, wetting every part with milk, and place in a hot oven twenty minutes. To warm over mashed potatoes, season with salt and butter, and a little cream or milk, place in a buttered pie-pan, smoothing and shaping the top handsomely, and making checks with a knife; brown in a stove or range oven; place tin on a second dish and serve on it. Or, add a little cream or milk to cold mashed potatoes, press evenly in a basin, set away, and in the morning slice and fry.
Wash, scrape, boil ten minutes, turn off water, and add enough more, boiling hot, to cover, also add a little salt; cook a few moments, drain, and set again on stove, add butter, salt, and pepper and a little thickening made of two table-spoons flour in about a pint of milk (a few small ones may be left in the kettle, and broken, not mashed with the potato-masher), put on the cover, and, when the milk has boiled, pour over potatoes and serve. Or, when cooked and drained, put in a skillet with hot drippings, cover, and shake till a nice brown.
Bake as many potatoes as are needed; when done, take off a little piece from one end to permit them to stand, from the other end cut a large piece, remove carefully the inside, and rub through a fine sieve, or mash thoroughly; put on the fire with half an ounce of butter and one ounce of grated cheese to every four fair-sized potatoes; and add boiling milk and pepper and salt as for mashed potatoes; fill the potato shells, and sprinkle over mixed bread-crumbs and grated cheese; and put in hot oven and brown. Many prefer to omit cheese and bread-crumbs, filling the shells heaping full and then browning.
Sunday, peel, steam, mash, add milk, butter and salt, and then beat like cake-batter, the longer the better, till they are nice and light. This steaming and beating will be found a great improvement.
Monday, baked potatoes in their jackets; if any are left they may be warmed over, peeling when cold, and then slicing.
Tuesday, peel and bake with roast of beef.
Wednesday, prepare in Kentucky style.
Thursday, peel, steam, and serve whole.
Friday, "potatoes a la pancake;" peel, cut in thin slices lengthwise, sprinkle with pepper and salt, and fry in butter or beef drippings, turning like griddle-cakes.
Saturday, potatoes boiled in their jackets.
Peel large potatoes, cut them round and round in shavings, as you pare an apple. Fry with clean, sweet lard in a frying-pan till brown, stirring so as to brown all alike, drain on a sieve, sprinkle fine salt over them, and serve.
Mash potatoes, salt and pepper to taste, if desired add a little parsley. Roll the potatoes into small balls, cover them with an egg and bread-crumbs, and fry in hot lard for about two minutes. Finely minced tongue or ham may be added with good effect, or even chopped onions when liked.
Boil some good Irish potatoes; when done, mash, season with salt, pepper and butter; mince a large onion fine, mix well through the potatoes, put in oven and brown nicely. - Mrs. C. E. S., Galveston, Texas.
Pare and cut into thin slices on a slaw-cutter four large potatoes (new are best), let stand in ice-cold salt water while breakfast is cooking; take a handful of the potatoes, squeeze the water from them and dry in a napkin; separate the slices and drop a handful at a time into a skillet of boiling lard, taking care that they do not strike together, stir with a fork till they are a light brown color, take out with a wire spoon, drain well and serve in an open dish. They are very nice served cold. - Mrs. Jasper Soger.
Wash clean and bake in a hot oven one hour; or place in steamer over a kettle of boiling water from half to three-quarters of an hour; or when almost done, take off, scrape or peel them, place in a dripping-pan, and bake half an hour; or cut in slices and fry in butter or lard; or peel and slice when raw, and fry, a layer at a time, on griddle, or in a frying-pan, with a little melted lard, being careful not to cook too long, or they will become too hard; or drop in boiling lard in frying-pan, turning till a nice brown on both sides; or halve or quarter, and bake in pan with roast beef, basting them often with the drippings.