Boiled Potatoes

Peel potatoes of uniform size and soak for half an hour in cold water. Cover with boiling salted water and cook until tender but not broken. Drain thoroughly and keep hot, uncovered, until dry and mealy. Or, without peeling, let them stand in cold salted water for half an hour before cooking. Season with salt, pepper, and butter if desired. Minced chives or parsley may be added.

Potato Balls

Season a pint of hot mashed potatoes with salt, pepper, celery salt, minced parsley, and butter. Add a little onion-juice if desired or a beaten yolk. Moisten with a little milk or cream and add half of a beaten egg if the yolk has not been used. Shape into smooth round balls, brush with the remainder of the egg, and bake on a buttered tin until brown. Or, dip in egg and crumbs and fry in deep fat. The celery salt may be omitted.

Baked Potatoes

Scrub potatoes of equal size, wipe dry, and bake for an hour in a hot oven. Break the skins that the steam may escape. Peel before baking if desired.

Baked Mashed Potatoes

Mix together two cupfuls of hot mashed potatoes, half a cupful of cream or milk, two tablespoonfuls of butter, the yolk of one egg, and the whites of four. and salt and pepper to season. Beat very light, folding in the stiffly beaten whites last. Turn into a buttered baking-dish, brush with the beaten yolk of egg, and brown quickly. Or, arrange mashed potatoes in layers in a buttered baking-dish, alternating with lumps of butter and grated Parmesan cheese. Have cheese and butter on top, Brown in the oven and serve in the same dish.

Browned Potatoes

Peel and parboil potatoes of equal size. Drain and put into a baking-dish or into the pan with a roast and bake until brown, basting with butter or drippings. They may be dredged with flour before baking.

Creamed Potatoes

Cover the potatoes with cold salted water, bring gradually to the boil, and cook slowly. Cool in the refrigerator. When ready to serve, peel and chop very fine, and reheat in hot butter, seasoning with salt, black pepper, and cream. Cover and let stand for ten minutes before serving.

Potato Cake

Mash boiled potatoes, season with salt and pepper, dredge with flour, and moisten with a very little milk. Butter a frying-pan, and shape into a flat cake to fit it. Cover and cook slowly until done, then dot the top with butter, and brown in the oven. The milk may be omitted and the potato shaped like an omelet. Fry brown, turning once.

Potato Croquettes

Mix together two cupfuls of hot mashed potatoes, two teaspoonfuls of butter, one-third cupful of grated cheese, and salt, cayenne, and grated nutmeg to season. Add the yolks of two eggs beaten with two tablespoonfuls of cream, mix thoroughly, and shape into croquettes. Dip in flour, then in beaten egg, then in crumbs, and fry in deep fat.

Duchess Potatoes

Beat the yolk of an egg and add to it enough well-seasoned hot mashed potatoes to make a stiff mixture. Shape into balls, put into a shallow buttered baking-pan, brush with the well-beaten white of the egg, and brown in the oven.