Potato Puff Or Souffle

2 cups hot mashed potatoes

2 eggs

1 cup milk

2 tablespoons butter or other fat

To the mashed potatoes add the fat, the egg-yolks which have been beaten until very light, and the milk. Stir until well blended and then fold in the stiffly beaten egg-.whites. Mix lightly and pile the mass in a well-greased baking-dish. Set in a pan containing hot water and bake in a moderate oven (375° F.) twenty to thirty minutes. Serve at once.

Potato Puff Or Souffle 83Potato Puff Or Souffle 84

Savory Potato Cakes

2 cups, hot riced potatoes

1 egg

2 tablespoons butter or other fat

1/2 teaspoon salt

1/4 teaspoon paprika Sifted bread-crumbs 2 tablespoons chopped mint leaves

Add the egg-yolk, fat and seasonings to the potatoes. Shape into cakes, dip into the slightly beaten egg-white, which has been diluted with two tablespoons water, roll in crumbs and fry in deep fat (375°-390° F.) until brown.

Julienne Potato With Savory Sauce

2 cups potato cut in strings 1 small onion

1 teaspoon mixed herbs

2 tablespoons fat

2 tablespoons flour

1 cup milk 1 teaspoon salt Pepper Grated cheese

Cut the raw, pared potatoes into long match-like strips. Cook them in boiling water until tender. Drain and turn into a warm dish. Brown the chopped onion and the herbs in the fat. Add the flour, stirring thoroughly, add the milk, salt and pepper and cook in a double boiler twenty minutes. Strain and pour over the cooked potato. Sprinkle with grated cheese and serve.

Mashed Potatoes

6 medium-sized potatoes Hot milk or cream

2 tablespoons butter Salt and white pepper

Pare and boil the potatoes. Drain, and set the saucepan in a warm place with the cover off for a minute or two to dry the potatoes thoroughly. Mash the potatoes in the saucepan in which they were boiled, or turn them out into a warm dish and put through the ricer into the same saucepan. Work quickly so that they will not get cold. Add the butter, season to taste, and beat, adding milk or cream a little at a time until the potatoes are light and moist.

For Potato Cups - Pile into a large teacup and make a hollow with the bottom of a smaller tumbler or bottle. Slip out carefully onto the serving plate. Keep hot until filled and served.

Mashed Potatoes Au Gratin

6 potatoes riced 3 tablespoons fat 1/2 teaspoon salt 1/2 teaspoon paprika

2 eggs

1/4 cup grated cheese

1/2 cup buttered crumbs

Add fat, seasoning and eggs to the hot riced potatoes. Beat until light and mound on a baking-dish. Cover with grated cheese and then with buttered crumbs. Bake (400° F.) ten minutes, or until the crumbs are brown.

Duchess Potatoes

2 cups riced potatoes 2 tablespoons fat

2 egg-yolks Salt and paprika

Mix riced potato, fat and beaten yolks of eggs, reserving a little of the yolk for brushing the cakes. Add a little salt and paprika. Shape by means of a pastry-bag and tube into leaves, crowns, pyramids, etc. Brush over with beaten egg-yolk to which one teaspoon of water has been added. Brown in a hot oven (400°-450° F.).