Prepare the potatoes for boiling, then cut in half-inch cubes. Soak in cold water half an hour, then cook in boiling, salted water until soft. Drain thoroughly. Make a sauce of 1 tablespoon of butter, 1 tablespoon of flour, finely chopped onion, 1 cup of milk, salt and pepper. Reheat the potatoes in the sauce.
Peel and boil the potatoes and cool them. Put two tablespoons of butter into a saucepan, rub in 1 tablespoon of flour, add 1 cup of cream, chopped chives and lemon juice. When well cooked, put in the potatoes and let them remain until they are very hot. Then take them out, put them in the center of a dish, and pour the sauce around them.
Boil potatoes, unpeeled, until soft, drain and cover with one thickness of cheese cloth. This allows the moisture to pass off. Cut in cubes, peel and put in a saucepan, adding two tablespoons of butter. Sprinkle with salt, chopped parsley and paprika. Cover with cream, and let simmer for 20 minutes.
With a French potato scoop cut balls from peeled, raw potatoes and drop them into cold water. Cook for fifteen minutes until soft in enough salted boiling water to cover them. Drain, cover with a piece of cheese cloth, and let them stand a few minutes to dry.
Serve with parsley butter, made as follows: Cream one tablespoon of butter, add the juice of half a lemon, one teaspoon of chopped parsley, one teaspoon of chopped chives, salt and pepper. Pour over the potato balls and reheat.
Peel and cut the potatoes into inch and a half cubes or balls, using potatoes of a uniform size, and drop in hot oil until evenly browned. Then bake for half an hour in a slow oven.
Cover with a sauce made as follows:
Stir two tablespoons of butter and two tablespoons of flour, to a smooth paste, add slowly one cup of cream, stirring constantly. Let it come to the boiling point, and season with salt, paprika and chopped parsley.
Wash and peel the potatoes. Cut them in slices an eighth of an inch thick and the length of the potato, making the slices as nearly of the same size as possible. Put them in ice water for twenty minutes, drain and dry thoroughly on a soft cloth. Cook them in deep hot oil for a few minutes. Take them out, allow the oil to become smoking hot, put in the slices again and fry to a golden brown, when they will puff into balls. Drain on a paper, sprinkle with salt and discard any that do not puff. The best results are attained with Holland potatoes.
Peel the potatoes and with a plane cut into slices about an eighth of an inch thick. Put them into cold water for a few minutes, then drain and put them into water containing a piece of ice. When ready to fry, drain, dry them well in a soft cloth, put them in a frying-basket, and then into smoking hot oil. Fry to a golden brown taking care that they do not burn. Drain on paper, sprinkle with salt and serve at once. Uncooked potatoes may be cut out with an apple-corer or vegetable cutter and cooked in the same way.