This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Cut potatoes into small pieces and mix with the white sauce. Cook together gently until the potatoes are thoroughly heated through. Season to taste.
No. 2 - Slice boiled potatoes very thin. Turn them into a frying-pan with two tablespoons melted butter and pour in milk until it almost covers them. Stew, uncovered, over a low heat, without stirring, for twenty or twenty-five minutes. Tip the pan a little every five minutes and baste the potatoes with the milk. If the potatoes are sliced thin enough, the starch in them will thicken the milk and the result will be creamy and delicious, with all the milk stewed down so that no liquid remains. Add salt and pepper to taste. If part cream is used, the dish is even more delicious.
No. 3 - (New Potatoes)
1 dozen small potatoes
2 tablespoons flour 1 cup milk
2 tablespoons fat Salt Pepper
Paprika or parsley
Make a sauce of the fat, flour, milk and seasonings. Place potatoes in the serving-dish, pour the sauce over them, dust with a sprinkling of paprika or chopped parsley and serve at once. This makes a particularly nice dish for luncheon.