Cut four cold potatoes into cubes or slices, and put them, with a half cup of milk, into a pan or double boiler ; cook till they have absorbed nearly all the milk. Add two tablespoonfuls butter, cook five minutes longer, and serve hot. You may add to the seasoning a little chopped parsley.
Beat the yolks of two eggs and add salt and pepper. Add two tablespoonfuls butter to a cup of hot milk, mix it into the potatoes, and beat in the yolks. Beat the whites till stiff, and pour into the potato. Bake in a moderate oven about twenty minutes, or until the mixture browns and puffs up.
To four medium-sized potatoes, measure one tablespoonful butter, quarter teaspoonful salt, a sprinkle of pepper, eight tablespoonfuls milk, heated. Mash the hot potatoes in the saucepan in which they were boiled. Beat with a wire masher until light, and serve in a hot dish.
Mash and season cold baked or boiled potatoes, or use cold mashed potatoes. Roll the potato mixture into balls, 01 pat into flat cakes. Place on a buttered tin, put a small piece of butter on top of each, and bake on the grate of a hot oven until golden-brown.
Surprise Balls - Roll the potato balls as above, and with a teaspoon press a hollow in the top. Chop fine some cold, lean meat, season it with salt and pepper, and put one teaspoonful of the meat into the hollow of the potato ball. Put a little butter on the top of each ball, and brown in the oven on the grate.
Scalloped Potatoes.=Butter a baking dish, pare potatoes and slice them thin, put in dish a layer of potatoes, then a layer of onions, a few bread crumbs, sprinkle each layer with salt and pepper and butter, keep on this way till dish is nearly full, then fill with milk or cream, cover and bake one hour. The onions may be omitted.
Choose potatoes of the same size, if possible. Put into boiling salted water, and cook till a fork will easily pierce the largest. Pour off water and let dry in oven for five minutes. Peel before serving.
Fried Sweet PotatoesScrape and - slice sweet potatoes, sprinkle a little salt over them, use lard and butter in frying-pan. putin potatoes and fry brown. Serve very hot,
Use small sweet potatoes, pare and boil tender. Make thickening of cream and flour ; pour over potatoes, let boil; add salt and pepper to taste.
Wash the tomatoes and cut them in slices without removing the skin. Mix together, sprinkle pepper, quarter teaspoonful salt and tablespoonful flour, and dredge the slices thoroughly on both sides. Have ready in the frying pan enough melted butter to cover the bottom of the pan, and when hot lay in the tomatoes. When cooked, place them on a hot dish and keep them hot. Add half cup milk or water to the liquid in the pan. Melt and brown together half tablespoonful butter, half tablespoonful flour and quarter tea-spoonful salt, and add the liquid from the pan. Pour through a wire strainer and serve with the tomatoes.