Peanut Potato Soup

1 1/3 cups potatoes

1 cup cream

1 pint milk

Cook two medium sized potatoes and put through a colander. Add water, if necessary, to make 1 1/3 cups; heat and add hot milk and cream; salt and serve. This makes one quart.

Potato Chowder

1 cup milk

1 cup cream

1/2 small sliced onion

3/4 pint sliced potatoes

1 pint boiling water

1/2 teaspoonful salt

Put two thirds of the potatoes to cook in the boiling water; when tender, put them through a colander and add the remaining sliced potatoes, the onion and salt. Cook till all are tender; heat the milk and cream in a double boiler and add to the cooked potatoes. Add water to make one quart.

Potato Soup

1 cup raw sliced potatoes

1 1/2 teaspoonfuls butter

1 teaspoonful celery salt

2 cups water

Steam the potatoes and put through a colander. Add water to make two cups; season and serve.

Potato Cakes

2 cups hot riced potatoes 2 tablespoonfuls butter 1/2 teaspoonful salt 1/2 teaspoonful celery salt 1/2 teaspoonful onion juice Yolk of 1 egg Mix the ingredients, shape and bake in cakes; when almost done, brush the cakes with cream to glaze them.

New Potatoes In Cream

1 pint cooked potatoes 1/2 cup cream sauce

1 cup cream

Lentil and Potato Loaf

1 1/3 cups lentil puree

2 tablespoonfuls butter 1/4 cup cream

1 teaspoonful salt 1/3 teaspoonful sage

2 cups riced potatoes 1/4 cup cream

1/2 teaspoonful butter 1/2 teaspoonful butter for brushing Mix the first five ingredients and place in the bottom of an oiled baking dish. Whip together the hot potatoes and the remaining ingredients. Place this mixture on top; bake in a quick oven; serve with tomato sauce.

Creamed Baked Potatoes

12 medium-sized potatoes 1/2 cup cream 1 cup milk 3/4 teaspoonful salt Pare the potatoes and place in the bottom of a pan; cover with the milk and cream; add the salt; cover the pan and place in the oven; keep covered until the potatoes are almost done; then remove the cover and allow the milk and cream to cook down until they are somewhat thick.

Creamed Potatoes And Peas

3 pints steamed or boiled potatoes

1 can peas

1 cup cream

1 cup milk

2 tablespoonfuls flour 1 tablespoonful butter

Thicken the milk and cream with flour, braided with a little milk saved out for the purpose; add the butter; cook fifteen minutes; put the peas in and pour over the steamed potatoes.

Potato And Onion Hash

1 cup boiled onion chopped

2 cups cold boiled or steamed potatoes 2 tablespoonfuls butter

1 teaspoonful salt Chop the potatoes and onions together; add salt and butter, and heat in the oven.

Potato Loaf

1 pint freshly mashed potatoes 1/3 cup cream 1 egg

1 teaspoonful salt Mix, and place in oiled baking dish; brown in the oven.

Savory Potato Meal Gruel

1 cup water, in which is steeped two stalks of celery 1/3 cup water 1/2 cup strained tomato 2 1/2 tablespoonfuls baked potato meal 1/4 cup cream 1/4 teaspoonful salt Mix ingredients and heat.

Baked Potato Cream Gruel

1 baked potato 1/2 cup cream 1/2 cup water 1/4 teaspoonful salt Mash the potato and add the other ingredients, and reheat.

Baked Potato Gruel

1 small baked potato 1/4 teaspoonful butter 1 cup water 1/4 teaspoonful salt Mash the potato, add the butter, salt and water; heat to boiling.

Potato Meal Gruel

1 1/2 quarts water 1 cup potato meal Mix, heat and serve.

Lyonnaise Potatoes

3 quarts diced steamed potatoes 1 medium-sized raw onion chopped \ cup chopped parsley 3/8 cup butter Mix and heat in a double boiler.

Mashed Potatoes

1 quart mashed potatoes 1/2 cup cream or milk 1/2 tablespoonful butter

Minced Potatoes

1 quart minced potatoes 1/2 cup cream or milk 1/2 teaspoonful salt Heat in oven.

Parisian Potatoes

1 quart steamed potatoes 1 pint brown sauce Place potatoes in a pan, cover with, brown sauce, and bake fifteen to twenty minutes.

Brown Sauce

1 cup flour J cup butter 1 1/2 cups water

1/3 cup cereal coffee (liquid) broth 1/2 cup strained tomato 1 teaspoonful salt

Stuffed Potato

1 medium-sized baked potato

1 teaspoonful cream

1 teaspoonful butter Remove the inside of the potato with a spoon, mash and mix with the cream and butter. Fill the potato shell with the mixture and put in the oven for a few minutes.

Potato Salad

1 quart diced potatoes

2 hard cooked egg yolks Grated onion or celery

Salt for seasoning two cups of mayonnaise dressing; dice cold boiled potatoes; cut yolks in small pieces, season, mix with mayonnaise and let stand one hour before serving.