Plain Boiled Potatoes

Peel the potatoes, taking off a very thin peeling. Throw them into cold water for half an hour, then drop into a kettle of boiling, unsalted water; boil until you can pierce them to the centre with a fork. Drain perfectly dry; stand them in a kettle over the fire; sprinkle lightly with salt and shake until they are white and dry. Turn at once into a heated dish; send to the table uncovered.

Potatoes Boiled In Their Jackets

Scrub the potatoes thoroughly; rinse them; soak in cold water for half an hour. Then boil precisely the same as directed in preceding recipe. Potatoes in jackets may have a peeling taken off the entire round of the potato, lengthwise. In this way a portion of the salts are lost.

Mashed Potatoes

After the potatoes are boiled and dry, put them through a vegetable press into a hot bowl or another saucepan. To each quart of mashed potatoes (these need not be measured, you can tell by the eye) add a half cup of scalding milk. Beat over the fire until they are light and white. Heap at once into a heated dish. Do not pack them down, and do not cover the dish.

Potato Croquettes

1 pint mashed potatoes

Yolks of 2 eggs

1 tablespoonful chopped parsley

1 teaspoonful onion juice

1 teaspoonful salt

1 saltspoonful pepper

1/4 nutmeg, grated

Add all the ingredients to the mashed potatoes; mix; form into cylinders; dip into beaten egg, roll in bread-crumbs; fry in hot fat. The fat for potato croquettes must be at least 360 Fahr. or the potato will swell and crack the covering. Instead of being dry they will be greasy.

Boulettes Potatoes

1 pint mashed potatoes

1 teaspoonful summer savory or thyme

1 teaspoonful salt

Yolks of 2 eggs

1 teaspoonful onion juice

1/4 nutmeg, grated

A dash of red pepper

Add all the ingredients to the mashed potatoes; form into small balls a little larger than an English walnut; dip them in egg, and roll in breadcrumbs; fry in hot fat. These are very nice to use as a garnish for mock fish; also a nice accompaniment to baked beans.

Potato Puff

1 pint mashed potatoes

Whites of 2 eggs

1/2 cup hot milk

1 saltspoonful pepper

If the potatoes are cold, put into a saucepan with the milk and pepper and stir until they are hot; then fold in the whites of the eggs, well beaten. Turn this into a baking-dish and bake until a golden brown, about fifteen minutes.

Baked Potatoes

Select potatoes of even size, scrub and soak them in cold water for half an hour; put into a moderately hot oven and bake until they are soft to the very centre. Do not pierce them with a fork, but after they have been baking half an hour take one in your hand in a towel, press it carefully without breaking the skin; if it feels soft to the centre, it is done. Take each potato carefully in your hand in a towel and work it inside the skin until it is thoroughly mashed. Dish on a napkin and send at once to the table.