Mix one cup of mashed potatoes and one cup of chopped greens to a smooth paste, add a tablespoon of butter, paprika and salt to taste. Sprinkle with bread crumbs, brown in the oven, and serve very hot.
1 cup mashed potatoes 1/4 cup milk
1/2 teaspoon salt
1/2 cup grated cheese
Beat the potatoes and milk together until thoroughly mixed. Add the salt, and beat thoroughly. Finally add the cheese. Bake in muffin tins in a slow oven ten or fifteen minutes.
A similar dish may be made by scooping out the inside of a baked potato, and mixing it with cheese as above. Fill the potato skin shell with the mixture, return to the oven, and bake until light brown.
Wash the potatoes, and bake as white potatoes. Small ones will bake in half an hour, while very large ones will require an hour or more. If the potatoes are liked very sweet, bake from an hour to two hours, depending on size.
Wash potatoes of a uniform size, put them in boiling salted water, and cook about forty-five minutes, then drain well. Cover the pot with a cloth, and draw it to the side of the range, to let the potatoes steam for ten minutes. Peel before serving, and cover with melted butter.
Boil six medium sized potatoes in salted water with skins on for ten minutes, remove skins, and cut in halves lengthwise. Arrange in a buttered pan. Make a syrup by boiling for three minutes three-quarters of a cup of sugar and one-third cup of water. Add one and one-half tablespoons butter. Brush potatoes with syrup, and bake until brown, basting with remaining syrup. Serve in hot covered dish.
Peel the sweet potatoes, and toss into cold water immediately to prevent discoloration. Cut in halves lengthwise. Cook in boiling salted water or steam until tender. Drain, and place in a buttered dripping pan. Brush the tops of the potatoes with butter. Sprinkle slightly with sugar. Place in a hot oven, and bake until browned.
Pare sweet potatoes, and cut in one-third inch slices across. Boil ten minutes in boiling salted water to cover, drain. Arrange in a baking-dish, cover with lumps of butter, sprinkle with sugar and put in the oven a few minutes. Just before removing pour over a cup of Jamaica rum.