Boiled Potatoes

Potatoes should be prepared for boiling by first carefully washing them, removing the deep eyes or defective parts, and then paring off one ring all around the potato; place them in cold water with a little salt; when cooked, which will be in from twenty to thirty minutes, pour off all the water, cover them with a clean, coarse towel, leaving off the lid of the pot, and set them on a hot brick on the back of the fire to steam. Potatoes treated in this way can be kept fresh, hot and mealy for hours. Medium-sized and smooth potatoes are the most economical to use, and the kind should be selected in reference to the season.

Lyonnaise Potatoes

Chop two ounces of onion, and fry it pale yellow in two ounces of butter; meantime peel boiled potatoes, either hot or cold, cut them in slices, put them into the pan containing the onion and butter, season them with a teaspoonful of salt, and half a saltspoonful of pepper, fry them pale brown, shaking the pan to prevent burning, and tossing it to brown them evenly; sprinkle with two tablespoonfuls of chopped parsley, and serve at once.

Stuffed Potatoes

Wash twelve large potatoes with a brush; bake them only until they begin to soften; not more than half an hour; cut off one end, scoop out the inside with a teaspoon into a sauce-pan containing two ounces of butter, one salt-spoonful of white pepper, one teaspoonful of salt, and two ounces of grated Parmesan cheese; stir all these ingredients over the fire until they are scalding hot; then fill the potato skins with the mixture, put on the ends, press the potatoes gently in shape, heat them in the oven, and serve them on a hot dish covered with a napkin, the potatoes being laid on the napkin. Observe never to cover a baked potato unless you want it to be heavy and moist.

Potato Snow

Peel a quart of white potatoes, and boil them as directed in receipt No. 158; drain them thoroughly, put them in a sieve over the dish in which they are to be served, and rub them through it with a potato masher, or a wooden spoon; do not stir them after they are put into the dish, and serve them hot.

Bermuda Or New Potatoes

Wash a quart of new potatoes thoroughly, put them into plenty of boiling water and salt, and boil them until tender enough to pierce easily with a fork; drain off the water, cover them with a towel, let them steam five minutes, and serve them in their jackets.

Broiled Potatoes

Boil a quart of even sized potatoes until tender, but do not let them grow mealy; drain off the water, peel the potatoes, cut them in half inch slices, dip them in melted butter, and broil them over a moderate fire; serve hot, with a little butter melted.

Saratoga Potatoes

Peel a quart of potatoes, cut them in very thin slices, and lay them in cold water and salt for an hour or more; then dry them on a towel, throw them into a deep kettle of smoking hot fat, and fry them light brown; take them out of the fat with a skimmer into a colander, scatter over them a teaspoonful of salt, shake them well about, and turn them on a platter to serve.