Stewed Potatoes

1 pt. cold boiled potatoes, diced 1/2 c. milk 1/2 ssp. pepper

1 or 2 tb. butter

1/2 is. salt

1 ts. chopped parsley

Heat the milk, add the butter and seasoning and the potatoes. Simmer gently until the milk is absorbed. Sprinkle with parsley and serve.

Creamed Potatoes

Cut one scant pint potatoes into one-fourth inch dice, sprinkle them with 1/2 ts. salt, 1/2 ssp. pepper; add them to 1 c. white sauce, and when well heated, sprinkle with 1 tb. chopped parsley and serve.

Potatoes Au Gratin

Slice 3 c. potatoes, sprinkle with 1 ts. salt and 1 ssp. pepper. Make 1 pt. white sauce. Put potatoes and sauce in alternate layers in a baking dish, having sauce for the top layer. Cover with buttered crumbs. Bake twenty-five minutes or until brown. Grated cheese, chopped green pepper, sliced hard-boiled eggs, or 1 tb. minced onion may be added to the layers.

How To Butter Crumbs

To 1 tb. melted butter, add 3/4 c. fine bread crumbs. Mix well.

Hashed Brown Potatoes

Chop 1 pt. cold boiled potatoes, season highly with salt and pepper, moisten them with 1/2 c. white sauce. Put 1 ts. lard and butter mixed in a thick iron frying pan; when hot, put in the potatoes and flatten into a cake. Cook slowly, without stirring, keeping the pan covered until a brown crust forms, about twenty minutes. Fold once and turn on to a hot platter.

Warmed-over Potatoes (Mashed)

Shape cold mashed potatoes into small round cakes about one-half inch thick. Brush with milk or egg beaten with a little milk, and bake in a hot oven until brown. Or, roll the cakes in flour and sauter in hot fat, browning both sides.

Potato Puff

To 1 pt. mashed potatoes, add 1/2 c. milk, 2 tb. butter, more salt and pepper if needed, 1 tb. chopped parsley, 1/2 ts. onion juice, cayenne, or paprika to taste, and 1 beaten egg. Pile lightly in a baking dish and bake in a hot oven until brown, about twenty minutes. Serve in the dish in which it is baked.

How To Chop Parsley

Wash parsley, remove the leaves, and dry in a towel or absorbent paper. Place on a board, gather the leaves closely between thumb and finger, and cut through. If the point of the knife is held firmly on the board, a circular and also a chopping motion can be given to it at the same time.

How To Mince Onions

Remove the brown outer covering of the onion about halfway down; score the top of the onion in gashes about one-eighth of an inch apart; score again at a right angle, then slice across the onion.