Mashed Potatoes

6 potatoes 1/2 cup hot milk or cream

1 tablespoon butter or other fat 1 teaspoon salt

Wash and pare potatoes, boil in salted water, drain, dry, and mash (with a potato masher) in the saucepan in which they were cooked. Beat them until very light and creamy, add hot milk, butter, and salt and beat again, reheat, and serve. Serves 6 to 8.

Potato Cakes

Shape cold mashed potatoes into small round cakes, dip in flour, and brown in hot fat - beef drippings, bacon fat, or other cooking fat. Egg yolk added to the mashed potato will add to the food value, enrich the flavor, and help to keep the potato cakes in shape and to brown better.

Potatoes au Gratin

6 medium sized potatoes

(3 cups diced) 3/4 cup or 1/4 lb grated cheese

1 1/2 cup thin white sauce 1 1/2 cups bread crumbs 1 tablespoon butter or other fat

Thin White Sauce

1 tablespoon butter or other fat

2 tablespoons flour

1 1/2 cup milk

1/2 teaspoon salt Cayenne

Boil potatoes, skin, and cut in dice. Put into buttered baking dish.

Prepare thin white sauce, add cheese and pour over potatoes. Cover with buttered crumbs. Bake in a moderate oven until golden brown, about 20 minutes. Serves 8 to 10.

Cabbage, cauliflower, macaroni, mushrooms, noodles, onions, and spaghetti may be prepared in the same way. (See scalloped dishes).

Potatoes Baked in Half Shell

6 potatoes

2 tablespoons butter

1 teaspoon salt

1/8 teaspoon white pepper 3 tablespoons hot milk 2 egg whites

Select potatoes of medium size, scrub and bake. Remove from the oven, cut in half and scoop out potato without breaking the skin. Mash, add butter, salt, pepper, and milk. Beat well, then add egg whites well-beaten. Refill skins and bake in a very hot oven until slightly browned, about 8 min. Serves 6.

Potato Croquettes

2 cups hot riced potatoes

(8 potatoes) 2 tablespoons butter 1 teaspoon salt


Few drops onion juice

1 to 3 egg yolks

Dry potatoes well when boiled. Rice the potatoes and add the other ingredients in the order given. Beat thoroughly. Shape in balls, then in cylindrical rolls. Roll in flour, egg, and crumbs, mark in three places on top of each with a knife blade to represent a small French loaf. Fry in deep fat, until golden brown. Drain on absorbent paper. Serve hot. Use white of the egg for dipping. Serves 6 to 8. (See directions for cooking in deep fat).

Potato Croquettes with Cheese

2 cups hot riced potatoes 1/3 cup grated cheese

2 tablespoons butter Cavenne

1/2 teaspoon salt

Few gratings of nutmeg

2 tablespoons milk

2 egg yolks

Mix the potatoes, cheese, and butter. Beat until smooth. Add the seasonings, milk, and eggs. Shape as small apples, roll in flour, egg, and crumbs; make a dent for stem and blossom end of apple. Fry in deep fat. Drain. Garnish blossom end with a clove. Serve hot. Serves 6 to 8. (See directions for cooking in deep fat).