Another

Proceed as for the above one in every particular, except that you use milk or cream instead of broth, and sugar instead of salt and pepper.

Lyonnaise

Potatoes Lyonnaise are prepared according to taste, that is, as much onion as liked is used, either in slices or chopped. If you have not any cold potatoes, steam or boil some, let them cool, and peel and slice them. For about a quart of potatoes, put two ounces of butter in a frying-pan on the fire, and when melted put as much onion as you please, either sliced or chopped, into the pan, and fry it till about half done, when add the potatoes and again two ounces of butter; salt, pepper, and stir and toss gently till the potatoes are all fried of a fine, light-brown color. It may require more butter, as no vegetable absorbs more than potatoes. It makes an excellent dish for those who do not object to the taste of the onion (the onion can be tasted, not being boiled or kept long enough on the fire to evaporate). Serve warm. Oil may be used instead of butter.

Maitre D'Hotel

Steam or boil about a quart of pota toes, and then peel and cut them in slices. Put one ounce and a half of butter in a saucepan on the fire, and when melted add a small tablespoonful of flour; stir, and when turning yellow add also about a quart of milk, salt to taste, give one boil and take from the fire. Then add the potatoes, put back on a slow fire, stir for ten minutes, mix in the whole a teaspoonful of parsley chopped fine, also a yolk or two of eggs, and serve warm.

Another Maitre D'Hotel

Take two quarts of potatoes, prepare and cook them by steam, peel carefully, and cut them in thick slices; place them on a dish and keep warm. Put four ounces of butter in a stewpan and set it on a slow fire; add, when melted, a teaspoonful of chopped parsley, the juice of half a lemon, salt, pepper, and a pinch of allspice, stir ten minutes; afterward, put for five minutes on a quick fire, keep stirring, then pour on the potatoes, and serve.

Mashed

Peel and quarter about three pints of potatoes as directed; put them in a saucepan with more water than is necessary to cover them, and a little salt; set on the fire and boil gently till done, drain, put them back in the saucepan, mash them well and mix them with two ounces of butter, two yolks of eggs, salt, pepper, and milk enough to make them of a proper thickness. Set on the fire for two or three minutes, stirring the while, and serve warm. When on the dish, smooth them with the back of a knife or scallop them, according to fancy.

Mashed And Baked

Put two ounces of butter in a stewpan and set it on the fire; when hot, add a teaspoon-ful of parsley chopped fine, and a little salt; five minutes after, put in it a quart of potatoes, prepared, cooked, peeled, and mashed, as directed; then pour on the whole, little by little, stirring continually with a wooden spoon, a pint of good milk; and when the whole is well mixed, and becoming rather thick, take from the fire, place on the dish, then set in a brisk oven for five minutes, and serve.