Baked Mashed Potatoes

No. 1182. - Prepare the Potatoes as in No. 1181, adding a little less milk. Put them in a buttered baking dish, and arrange them in shape nicely with a knife. Baste them with the yolk of a raw egg diluted in milk, wipe the borders, and then bake them.

Baked Mashed Potatoes With Spinach, Frankfurt Style

No. 1183. - When the Potatoes are prepared, as in No. 1182, add a quarter of their quantity of finely chopped cooked spinach, and season with salt, pepper and nutmeg. Mix them well together and put them into a buttered baking dish. Sprinkle some fresh bread crumbs and a piece of butter over the top, and bake them slowly.

Baked Mashed Potatoes With Ham, Buckeye Style

No. 1184. - Prepare the Potatoes as in No. 1182. Put into a saucepan a piece of butter, two finely chopped shallots and a quarter of a pound of finely chopped ham. Toss them lightly over the fire and add them to the Potatoes, with a little finely chopped parsley. Mix them well together, put them into a buttered baking dish, and finish as in No. 1183.

Potato Croquettes

No. 1185. - Boil one dozen peeled Potatoes. When done, drain them and pound them through a fine colander, add a piece of butter and season with salt, pepper and nutmeg. Mix them well together while adding the yolks of four raw eggs. Put this preparation on a floured table and form them into any Croquette shapes desired. Then dip them in beaten eggs and bread them in raspings of bread or fresh bread crumbs. Fry them in hot lard, then drain them and dish them up in a napkin, with fried parsley to garnish on each end.

Potatoes, Duchesse

No. 1186. - Prepare the Potatoes as in No. 1185, adding a little boiled milk while mixing them. Put the preparation on a floured table and roll it into cork shapes three inches long 18

Then flatten them with a knife to one inch in thickness, and arrange them in a buttered and floured pan. Impress any design desired on the top of each, and baste them with a brush dipped in milk diluted with the yolk of one raw egg. Ten minutes before using bake them in a hot oven to a nice brown, and then dish them up in a napkin or as a garniture with fish.

Potatoes Stuffed, Surprise

No. 1187. - Prepare the Potatoes as in No. 1185. Put the preparation on a floured table, divide it into parts, and roll them into balls about two inches in diameter. Then flatten them out and fill the center of each one with a puree of green peas, or artichokes. Gather up the sides to keep the puree in the center; and roll the Potatoes into the shape of pears (care must be taken to have them well closed and smooth). Set them on a floured pan, fry them in hot lard, and handle them very carefully. Drain them on a napkin, and in dishing them place into the small end of each, a green stem of parsley to imitate a pear stem.

Potato Balls, American Style

No. 1188. - Prepare the Potatoes as in No. 1186. Then put the preparation on a floured table, roll it out into balls, then flatten them a little and flour them lightly. Put a little clarified butter in a frying pan, and when it is warm add the Potato cakes. Fry them on a slow fire, and when browned on both sides dish them up. Serve them for breakfast or lunch.