Stuffed Potatoes

Prepare and bake large potatoes of equal size as directed in the preceding recipe. When done, cut them evenly three fourths of an inch from the end, and scrape out the inside, taking care not to break the skins. Season the potato with salt and a little thick sweet cream, being careful not to have it too moist, and beat thoroughly with a fork until light; refill the skins with the seasoned potato, fit the broken portions together, and reheat in the oven. When heated throughout, wrap the potatoes in squares of white tissue paper fringed at both ends. Twist the ends of the paper lightly together above the fringe, and stand the potatoes in a vegetable dish with the cut end uppermost. When served, the potatoes are held in the hand, one end of the paper untwisted, the top of the potato removed, and the contents eaten with a fork or spoon.

Broiled Potatoes

Potatoes to be broiled should first be parboiled. Cut in slices one-half inch in thickness, place in a wire broiler, and brown, turning both sides until browned evenly.

Mashed Potatoes

Peel and slice potatoes enough to make two quarts; put into boiling water and cook until perfectly tender, but not much broken; drain, add salt to taste; turn into a hot earthen dish, and set in the oven for a few moments to dry. Break up the potatoes with a silver fork; add nearly a cup of cream, and beat hard at least five minutes till light and creamy; serve at once, or they will become heavy. If. preferred, the potatoes may be rubbed through a hot sieve onto a hot plate, or mashed with a potato beetle; but they are less light and flaky when mashed with a beetle. A well-beaten egg makes a very good substitute for the cream. Use in the proportion of one egg to about five potatoes. Two tablespoonfuls of nut butter may be used instead of cream, if preferred. If all utensils and ingredients for mashed potatoes are first heated, the result will be much better.

New Potatoes

When potatoes are young and freshly gathered, the skins are easily removed by taking each one at a time in a coarse cloth and rubbing it; a little coarse salt used in the cloth will be found serviceable. If nearly ripe, scrape with a blunt knife, wash very clean, and rinse in cold water. Boiling is the best method of cooking new potatoes. Use only sufficient water to cover, and boil till tender. Drain thoroughly, cover closely with a clean cloth, and dry before serving.

Scalloped Potatoes

Pare the potatoes and slice thin; put them in layers in an earthen pudding-dish, dredge each layer lightly with flour, add salt, and pour over all enough good, rich milk to cover well. Cover, and bake rather slowly till tender, removing the cover just long enough before the potatoes are done to brown nicely. If preferred, a little less milk may be used, and a cup of thin cream added when the potatoes are nearly done.

Stewed Potatoes

Pare the potatoes and slice rather thin. Put into boiling water, and cook until nearly tender, but not broken. Have some rich milk boiling in the inner dish of a double boiler, add to it a little salt, then stir in for each pint of milk a heaping teaspoonful of corn-starch or rice-flour, rubbed smooth in a little cold milk. Stir until it thickens. Drain the potatoes, turn them into the hot sauce, put the dish in the outer boiler, and cook for a half hour or longer. Cold boiled potatoes may be sliced and used in the same way. Cold baked potatoes sliced and stewed thus for an hour or more, make a particularly appetizing dish.

Potatoes Stewed With Celery

Pare and slice the potatoes, and put them into a stew-pan with two or three tablespoonfuls of minced celery. Use only the white part of the celery, and mince it finely. Cover the whole with milk sufficient to cook and prevent burning, and stew until tender. Season with salt and cream, if desired. 6

Potato Cakes

Make nicely seasoned, cold mashed potato into small round cakes about one half an inch thick. Put them on a baking-tin, brush them over with sweet cream or nut butter, and bake in a hot oven till golden brown.

Warmed-Over Potatoes

Cut cold boiled potatoes into very thin slices; heat a little cream to boiling in a saucepan; add the potato, season slightly with salt if desired, and cook until the cream is absorbed, stirring occasionally so as to prevent scorching. Be careful not to break the slices. Nut butter dissolved in water may be used in place of cream, if preferred.

Baked Sweet Potatoes

Select those of uniform size, wash clean, cutting out any imperfect spots, wipe dry, put into a moderately hot oven, and bake about one hour or until the largest will yield to gentle pressure between the fingers. Serve at once without peeling. Small sweet potatoes are best steamed, since if baked, the skins will take up nearly the whole potato.

Boiled Sweet Potatoes

Choose potatoes of equal size; do not pare, but after cleaning them well and removing any imperfect spots, put into cold water, and boil until they can be easily pierced with a fork; drain thoroughly, and lay them on the top grate in the oven to dry for five or ten minutes. Peel as soon as dry, and send at once to the table, in a hot dish covered with a folded napkin.

Mashed Sweet Potatoes

Either bake or steam nice sweet potatoes, and when tender, peel, mash them well, and season with cream and salt to taste. They may be served at once, or made into patties and browned in the oven.

Potato Hash

Take equal parts of cold Irish and sweet potatoes; chop fine and mix thoroughly; season with salt if desired, and add sufficient rich milk to moisten well. Turn into a stew-pan, and heat gently until boiling, tossing continually, that all parts may become heated alike, and serve at once.