Scalloped Potatoes

Put a layer of sliced cold-boiled potatoes in the bottom of a buttered pudding-dish, sprinkle with crumbs and bits of butter. Put in another layer of potatoes and more crumbs until the dish is full, having the topmost layer of the buttered crumbs. Moisten all by pouring carefully into the dish a cupful of well-seasoned white stock. Bake for twenty minutes.

Stewed Potatoes (No. 1)

Peel, cut into neat, small dice and lay in cold water for an hour. Put over the fire in boiling water, slightly salted, and cook tender. Turn off the water and pour in a large cupful of hot milk, in which you have stirred a pinch of soda. Boil one minute and stir in a tablespoonful of butter rubbed into one of flour. Pepper and salt, add a tablespoonful of onion juice and a tablespoonful of minced parsley. Simmer for another minute, and serve.

Stewed Potatoes (No. 2)

Peel potatoes and cut them into neat squares. Lay in cold water for an hour, drain, and put them over the fire in salted boiling water. Stew until they are tender, but not soft. Turn into a colander to drain. Cook together in a saucepan a heaping teaspoonful, each, of butter and browned flour, and pour upon them a pint of weak beef stock. When you have a smooth, thick sauce, season with pepper, salt and a little onion juice, and mix with the potato dice.

Hashed And Browned Potatoes

Pare, cut very small and evenly, and put into a saucepan with a finely minced onion and a stalk of celery chopped into tiny bits. Cover with salted boiling water and cook tender. Drain off the water, supplying its place with milk, heated with a pinch of soda. Bring to a bubble and stir in a large tablespoonful of butter, rubbed to a cream with one of flour. Pepper, salt, mix well - but taking care not to break the potatoes - take from the fire, stir and toss for a moment, then turn all into a greased pudding-dish, sprinkle crumbs on the top and brown in a good oven.

Potatoes A La Duchesse

Peel and boil enough potatoes to make a pint when mashed. Mix with them the yolk of an egg, two tablespoonfuls of melted butter and the same quantity of cream. Turn this mixture upon a pastry-board and press it flat and smooth. With a sharp knife cut the potato' paste into squares of uniform size. Slip a cake-turner under each square and transfer it carefully to a greased baking-pan. Set in a cold place to stiffen, then sprinkle with grated Parmesan cheese, and bake in a quick oven to a delicate brown.

Potatoes A La Lyonnaise

Cut cold boiled potatoes into tiny dice of uniform size. Put two great spoonfuls of butter into the frying-pan and fry two sliced onions in this for three minutes. With a skimmer remove the onions and turn the potatoes into the hissing butter. Toss and stir with a fork that the dice may not become brown. When hot, add a teaspoonful of finely chopped parsley and cook a minute longer. Remove the potatoes from the pan with a perforated spoon, that the fat may drip from them. Serve very hot.