New Potatoes In Cream

Scrape and boil new potatoes until tender; cover with cream sauce to which a little chopped parsley has been added, and serve.

Potato Croquettes

2 cups mashed potatoes 2 tablespoons butter ½ tablespoon chopped onion ½ tablespoon chopped parsley

Salt and pepper Grated nutmeg 2 eggs Bread crumbs

Mix the potatoes thoroughly with the butter, onion, parsley, salt, pepper and nutmeg. Mold them; dip in the beaten eggs; roll in bread crumbs; drop into hot fat and cook until a golden brown.

Potato Balls

Select large potatoes, as free from blemishes as possible; cut into balls with a vegetable cutter; cook in boiling salted water until tender; cover with melted butter and chopped parsley and serve.

Potato Cakes

Take cold mashed potatoes or cold baked or boiled potatoes that have been mashed and seasoned; roll into balls, dusting the hands well with flour first. Flatten into cakes and saute in butter, or place on a buttered tin with a small piece of butter on the top of each and bake in a hot oven until golden brown.

Lyonnaise Potatoes

3 boiled potatoes 1 tablespoon butter ½ small onion

½ teaspoon salt

Dash of pepper

½ tablespoon minced parsley

Slice the onion and brown it slightly in the butter; add the potatoes; mix well and stir until all are browned, seasoning thoroughly. Just before serving add the parsley.

Scalloped Potatoes No. 1

1 pint sliced raw potatoes

1 cup scalded milk

1 large tablespoon butter

1 tablespoon flour V2 teaspoon salt ½ saltspoon pepper

Butter a baking dish and in the bottom put a layer of the potatoes. Sprinkle with salt, pepper and flour and dot with small pieces of butter. Repeat until the materials are used; pour the scalded milk over all and bake in a moderate oven for forty-five or fifty minutes.

Scalloped Potatoes No. 2

2 cups cold potatoes Salt and pepper

2 cups cream sauce 1 cup bread crumbs

Butter

Cut the potatoes into cubes; mix well with the cream sauce, adding more seasoning if necessary; pour into a baking dish; cover with bread crumbs and small pieces of butter and bake for about half an hour.

Potatoes Au Gratin

2 cups cold boiled potatoes 3 tablespoons grated cheese

2 cups cream sauce Salt and red pepper

Buttered bread crumbs

Slice the potatoes and add them to the hot cream sauce. Bring all to a boil; remove and add the cheese and seasoning. Pour all into a baking dish; sprinkle bread crumbs over the top and set in the oven to brown.

Browned Potatoes

Either sweet or white potatoes may be browned. Boil and peel them, cutting them in halves if they are very large. Put them in a baking pan; baste with savory drippings or butter and season with salt. Cook in a hot oven until brown.

The potatoes may be browned in a frying pan over the fire if the oven is not hot. The oven, however, is to be preferred.

If the potatoes are to be served with a roast they may be browned with the meat. They should, however, never be put into the pan raw, as they are sure to turn dark and ugly if not boiled first.

Potato Puff

2 cups boiled potatoes 2 eggs

2 tablespoons butter ½ cup scalded milk

Salt to taste

Use left-over mashed potatoes or potatoes freshly boiled and pressed through a vegetable press. Melt the butter; beat it into the potatoes; add the egg, beaten separately, then the hot milk and seasoning. Bake in one dish or in individual dishes until delicately browned.

Hashed Brown Potatoes

1 pint chopped cooked potatoes

2 tablespoons cream ½ teaspoon salt

Dash of pepper

½ teaspoon chopped parsley

1 tablespoon butter

Melt the butter in a smooth frying pan and when hot add the other ingredients, well mixed together. Pack lightly into a layer of uniform thickness and cook slowly for twenty or thirty minutes. Fold over and serve. There should be a thick brown crust on the outside.

Candied Sweet Potatoes

Cut boiled sweet potatoes into long slices; place them in an earthen dish; butter each and sprinkle with sugar. Bake until the sugar and butter have candied and the potatoes are brown.

Fried Sweet Potatoes

Wash and cut small uncooked sweet potatoes into quarters; dry them and lower them into boiling hot fat. Brown thoroughly; remove with a skimmer; drain and dry on paper; sprinkle with salt and serve.