4 medium sized potatoes 2 tablespoons butter
2 tablespoons milk 1 1/2 teaspoons salt
Slice or chop cold boiled potatoes, and place in a buttered pan. Add the salt, and mix with two tablespoons melted butter. Place in a hot oven until nicely browned. Stir, add the milk, and brown again. Stir again, and brown the third time.
3 medium sized potatoes
1 teaspoon salt
1/2 cup cream
Peel the potatoes, and cook in boiling, salted water to cover. When beginning to get tender, add a cup of cold water, and bring again to the boiling point. When tender, drain, and cool. Cut into three-fourth inch cubes or slices. Put into a buttered pan and place in the oven. When thoroughly heated and beginning to brown, pour over them the cream, and stir. Allow the potatoes to brown again, and stir once more. When browned again on top, serve. One-half cup of milk - scant - and one tablespoon butter may be substituted for the cream if desired.
Place a small buttered bowl on the serving dish, build around it a wall of hot mashed potatoes, and garnish with potato forced through a pastry bag and tube. Remove cup, fill potato border with creamed chestnuts or mushrooms, and garnish with parsley.
6 medium sized potatoes
2 teaspoons salt
3 tablespoons butter
3 cups milk
5 tablespoons bread crumbs
1 small onion
2 tablespoons Hour
Peel, and slice the potatoes, and arrange a layer in the bottom of a baking dish. Put a little of the finely minced onion, bits of butter and a sprinkle of salt over this. Dredge slightly with flour, and then place another layer of potato, and continue to fill the dish, arranging the ingredients in the same order as for the first layer. Heat the milk, and pour over the potatoes. Over all sprinkle the dry or buttered bread crumbs, and cook an hour or more in a moderate oven.
6 medium sized potatoes
1/3 to 1/2 cup milk or cream
2 to 3 tablespoons butter 1 teaspoon salt
Select well-shaped potatoes of about equal size. Bake until soft, then cut or break the potato at about the middle. Remove the contents, mash the potato, add salt, butter and sufficient cream or milk to cause the potato to beat up light. When very light, fill the skins with the seasoned potato, piling it up in irregular shapes. Set the stuffed potatoes in the oven for a few minutes to brown.
Cut off about one-third of a baked potato. Scrape out the inside, taking care not to break the skin. Rub the potato through a sieve and add butter, pepper, salt and a little chopped parsley and cream. Fill the potato-cases with this mixture letting it come above the top. Put small pieces of cheese on top and put in the oven to brown.
1 pound mashed potatoes cold 1 ounce butter
3 ounces grated cheese 1/4 pint milk
Mash the potatoes, and add the cheese and pepper. Put the milk and butter into a small saucepan, and bring to a boil, and pour over the potatoes and cheese. Beat well for five minutes, put into a buttered pie-dish, and bake in a quick oven for fifteen minutes; or, put into scallop-shells, and sprinkle with rusk crumbs, and bake for a few minutes.