This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
6 large potatoes or
2 cups cooked potatoes
3 tablespoons butter
3 egg yolks 1/2 teaspoon salt
Boil me potatoes till tender, dram, dry well. mash or press through a potato ricer, add butter, salt, and yolks of eggs slightly beaten. Beat well. Put the mixture into a pastry bag in which a star tube has been inserted and press out in the desired shape on a buttered pan. Brown in the oven. Remove with a spatula or broad-bladed knife, and use as a garnish for meat or fish. The roses may be made directly on a heavy serving dish that can be slipped into the oven. "When used for garnishing the fish plank, they can be made directly on the plank. Serves 8 to 10.
6 to 8 potatoes 1/2 can pimentoes, chopped 1/4 cup flour 1/2 teaspoon salt
2 tablespoons butter or butter substitute 1/2 cup cream or milk 1 cup buttered crumbs (1 tablespoon butter)
Parboil potatoes. Then cut in rather thin slices and put in a buttered baking dish in alternate layers with the pimentoes. Sprinkle each layer with flour and salt and cover with bits of butter. Pour liquid from the can of pimentoes and the cream over the potatoes, then cover with buttered crumbs and bake in a hot oven 20 to 30 min. Serves 6 to 8.
3 cups mashed potato
1/4-3/4 CUP milk 3 eggs
2 tablespoons butter 1 teaspoon salt 1/4 teaspoon white pepper
To mashed potatoes add well-beaten yolks of egg, milk, butter, salt and pepper. The amount of milk will vary according to the dryness of the potatoes. Beat over heat until potatoes are hot and all is well-mixed.
Cut and fold in stiffly beaten whites of eggs.
Turn into a buttered baking dish and bake until puffed and brown in a hot oven about 20 minutes. Serves 8 to 10.
After boiled pared potatoes have been well-drained, put them through a potato ricer or vegetable press. Serve in a hot dish and season with salt, pepper and butter.
Wash and pare potatoes. Slice thinly with vegetable cutter into a bowl of cold water. Let stand 2 hours. Take from water, dry between towels. Fry in deep fat till light brown. Keep potatoes in motion while frying. Drain on absorbent paper. Sprinkle with salt. (See directions for frying in deep fat.)
8 potatoes 1 quart milk 1/3 cup butter or oleo
1 teaspoon salt Pepper
Pare potatoes and cut into thin slices. Place in a well-greased baking dish, cover with scalded milk, butter, salt, and pepper, and bake from 1 1/2 to 2 hours until the milk is absorbed. Stir frequently while cooking, browning the potatoes well over the top during the last fifteen minutes. Serves 6 to 8. (See scalloped dishes).
Scalloped Potatoes with White Sauce Prepare creamed potatoes with a thin white sauce. Put into a buttered baking dish and cover with a cup of buttered crumbs. Bake 20 to 30 minutes until nicelv browned.