Potato Ribbon

Pare and lay in ice-water for an hour. Choose the largest and soundest potatoes you can get for this dish. At the end of the hour, pare, with a small knife, round and round in one continuous curling strip. There is also an instrument for this purpose, which costs but a trifle, and will do the work deftly and expeditiously. Handle with care, fry - a few at a time, for fear of entanglement - in lard or clarified drippings, drain, and arrange neatly upon a hot flat dish.

Potatoes a la Creme+

Put into a saucepan three tablespoonfuls of butter, a small handful of parsley chopped small, salt and pepper to taste. Stir up well until hot, add a small teacupful of cream or rich milk, thicken with two teaspoonfuls of flour, and stir until it boils. Chop some cold boiled potatoes, put into the mixture, and boil up once before serving.

Stuffed Potatoes+

Take large, fair potatoes, bake until soft, and cut a round piece off the top of each. Scrape out the inside carefully, so as not to break the skin, and set aside the empty cases with the covers. Mash the inside very smoothly, working into it while hot some butter and cream - about half a teaspoonful of each for every potato. Season with salt and pepper, with a good pinch of grated cheese for each; work it very soft with milk, and put into a saucepan to heat, stirring, to prevent burning. When scalding hot, stir in one well beaten egg for six large potatoes. Boil up once, fill the skins with the mixture, replacing the caps, return them to the oven for three minutes; arrange upon a napkin in a deep dish, the caps uppermost; cover with a fold of the napkin, and eat hot.

Or, You may omit the eggs and put in a double quantity of cheese. They are very good.

Potato Scallops

Boil, and mash the potatoes soft with a little milk. Beat up light with melted butter - a dessertspoonful for every half-pint of the potato - salt and pepper to taste. Pill some patty-pans or buttered scallop shells with the mixture, and brown in an oven, when you have stamped a pattern on the top of each. Glaze, while hot, with butter, and serve in the shells.

If you like, you can strew some grated cheese over the top.

Browned Potatoes. - ( Whole.)

Boil and peel some large, ripe potatoes, and threequarters of an hour before a piece of roast beef is removed from the fire, skim the fat from the gravy ; put the potatoes in the dripping-pan, having dredged them well with flour. Baste them, to prevent scorching, with the gravy, and when quite brown, drain on a sieve. Lay them about the meat in the dish.

Browned Potato. - (Mashed.)

This is also an accompaniment to roast beef or mutton. Mash some boiled potatoes smoothly with a little milk, pepper, salt, and a boiled onion (minced) ; make into small cones or balls; flour well, and put under or beside the meat, half an hour or so before you take it up. Skim off all the fat from the gravy before putting them in. Drain them dry when brown, and lay around the meat when dished.

These are nice with roast spare-rib, or any roast pork that is not too fat.