Potatoes, Vienna Style

Mash hot, well-cooked-and-drained potatoes, and season liberally with salt and butter. Add a very little cream or rich milk, and beat until light and smooth. Two or three beaten egg yolks may be added, but are not a necessity. The mixture needs be dry rather than moist. Shape into portions similar to a Vienna roll having pointed ends. Score each three times, to simulate the roll, brush over with the yolk of an egg beaten and diluted with a little milk, and set into the oven, to become very hot, and brown the top. Serve with any dish with which mashed potato is called for.

Mashed Potatoes, Nantaise

Press hot, boiled potatoes through a ricer; for each quart add a teaspoonful of salt, four table-spoonfuls of butter and hot milk or cream as needed. Beat thoroughly with a perforated wooden spoon; press, dome shape, into an au gratin dish, brush over with white or Bechamel sauce, sprinkle with cracker crumbs, mixed with melted butter, and set into a hot oven to brown the crumbs.

Scalloped Potatoes, With Peppers And Onions

1 quart of sliced potatoes, blanched 1 onion, grated or cut in very thin rings ½ green pepper, chopped fine

½ red pepper, chopped fine 1 teaspoonful of salt Milk as needed

Butter a baking dish suitable for serving; in this put a layer of potato slices (these should be cut very thin), sprinkle with some of all the other ingredients and continue the layers until all are used. Pour in milk to come to the top of the potato. Let bake two hours or longer, adding milk as needed. When the potatoes are done, there should not be an oversupply of liquid in the dish, but the potatoes should not be dry.

Pried Potato Balls

With a French scoop cut out balls from raw potatoes. Put the balls over the fire in boiling water and let boil about five minutes; drain, rinse in cold water and dry on a cloth, then immerse in hot fat and let cook until tender. It will take nearly fifteen minutes.

Duchusse Potato

1 pint of mashed potato ½ teaspoonful of salt ½ teaspoonful of pepper

1 or 2 yolks of egg, beaten light 1 tablespoonful of butter Hot milk, if needed

Beat all together thoroughly. The potatoes should be mashed with a ricer. The mixture should not be too moist. For planked dishes the yolks are often omitted.

Glazed Potato Nests, With Peas

Press hot, boiled potatoes through a ricer; for eight potatoes use a teaspoonful of salt, half a teaspoonful of pepper, three tablespoonfuls of butter and, if needed, a very little hot milk. The mixture can not be shaped well, if it be too moist. Beat until light and fluffy, then shape into balls. Set these on a buttered baking pan, turned upside down, and with a spatula smooth them neatly; brush over with the beaten yolk of an egg, diluted with two or salsify add a teaspoonful of butter, one-fourth a teaspoonful of salt, a little pepper, the beaten yolk of an egg and a little cream. Mix all together thoroughly, then dispose in buttered shells (individual) or a baking dish. Stir two-thirds a cup of cracker crumbs into one-third a cup of melted butter and spread over the top of the salsify preparation. Set into a hot oven, to brown the crumbs.