Polonaise

Wash well about two quarts of potatoes, put them in a saucepan and cover with cold water, season with salt, half a dozen whole peppers, a bay-leaf, a sprig of thyme, and two or three onions in slices; boil gently till done, and drain. Peel the potatoes, cut them in two, dish and turn a caper sauce over them. Serve warm.

Provencale

Peel and quarter about three pints of potatoes as directed. Put in a saucepan about a gill of oil with the potatoes, salt, pepper, a pinch of nutmeg, six sprigs of parsley, two cloves of garlic, and half the rind of a lemon; the three latter spices well chopped; set on a good fire, stir now and then till cooked, dish the whole, sprinkle the juice of one or two lemons on, and serve warm.

Another Way

Put in a stewpan three tablespoonfuls of sweet-oil, a teaspoonful of chopped parsley, two cloves of garlic chopped very fine, a pinch of grated nutmeg, the juice of half a lemon, salt, and pepper; set on a good fire, and when hot put in it a quart of potatoes prepared and cooked by steam, and cut in thick slices; subdue the fire, simmer about ten minutes, and serve.

Sautees

Take a quart of young and tender potatoes, peel them with a brush, and cut in slices. Put two ounces of butter in a frying-pan on a quick fire; when hot, put the potatoes in, and fry them till of a golden color; place them on a dish without any butter, sprinkle chopped pars-ley and salt on, and serve. They may also be served without parsley, according to taste.

Soufflees

Steam a quart of potatoes, then peel and mash them in a saucepan and mix an ounce of butter with them; set on the fire, pour into it, little by little, stirring the while, about half a pint of milk, stir a little longer after the milk is in and until they are turning rather thick; dish the potatoes, smooth or scallop them with the back of a knife, and put them in a quick oven till of a proper color, and serve.

Another Way

Steam three pints of potatoes and peel and mash them in a saucepan, then mix with, them four ounces of butter, salt to taste, half a pint of milk, and eight yolks of eggs; set on the fire for two minutes, stirring the while, and take off. Beat six whites of eggs to a stiff froth, and mix them gently with the rest. Place the mixture on a dish, smooth with the back of a knife or scallop them, according to fancy, and put in a quick oven. As soon as the top gets a little dry, which will be in two or three minutes after being in the oven, take them off and quickly spread some melted butter all over, by means of a brush, and put back in the oven for two or three minutes longer, when take off again, spread butter over the same as the first time, etc. Repeat the same process two or three times, and serve warm.

Stuffed

Steam two or three potatoes and peel and mash them in a bowl, then chop fine a small green onion or two shallots with two ounces of fat salt pork and six 01 eight sprigs of parsley; mix the whole with the potatoes; add also and mix with the rest about two ounces of butter, and salt and pepper to taste. If the potatoes are not warm enough to melt the butter while mixing, it should be melted first. Clean and wash well six potatoes of an even size and split them in two lengthwise; then with a small iron spoon remove the middle part of each half, so as to leave only a thickness of about one-eighth of an inch. You have then a kind of shell, which you fill with the prepared mixture above, filling mere than full, so that the top is convex, and which you smooth with the back of a knife. When the twelve halves are thus prepared, butter the bottom of a bakepan, lay the potatoes in with the mixture upward, and put in a war m oven. Take from the oven when about half done, and spread some melted 15 butter all over by means of a brush; put back in the oven, finish the baking, and serve warm.