Boiled Potatoes

Pare potatoes of uniform size. Let them stand awhile in cold water. Put them into a wire basket and plunge them into boiling salted soft water in a cooker kettle. When the water boils again, let it continue five minutes. Put the covered kettle into the cooker. Time of cooking depends on size of potatoes, fifty or sixty minutes. Lift out the basket and let the potatoes dry. Serve with cream sauce.

Steamed Potatoes

Slice three or four medium sized potatoes. Season with salt, pepper, and butter. Fold in paraffin paper. Enclose the lid of a cooker kettle in a cheesecloth bag. Suspend the paraffin package in the bag below the lid. Put the lid on a kettle above boiling food. Boil ten minutes over a flame and two hours in a cooker. These are very delicious.

Warmed-Over Potatoes

Cut cold, boiled potatoes into thin slices; salt and pepper to taste. Thicken milk with butter and flour well blended and pour over the top. Heat over steam or between stone radiators in the oven.

Boiled Sweet Potatoes

Pare or scrape the sweet potatoes. Put into the cooker kettle with a tablespoonful of salt. Pour over them sufficient boiling water to cover them. Boil five minutes and then remove to the cooker for one hour. Take from the box and shake well over the fire. They may then be mashed, browned in the oven with plenty of butter and sugar over them, or prepared for the table in any way you choose.

Sweet Potato Croquettes

Two cups of mashed potato prepared in the cooker. Two rounded tablespoonfuls of butter, one-half teaspoonful of salt, one-eighth teaspoon-ful of pepper, one teaspoonful of sugar, and one beaten egg. Shape and roll in egg and cracker crumbs and fry a delicate brown in deep fat. As some potatoes are more moist than others, it may be necessary to vary the preparation. If they are too dry, add a little milk, or if too moist to shape well, a few cracker crumbs will be a desirable addition.