Brown Potatoes

Boil and peel some large potatoes three-quarters of an hour before the roast beef is taken from the oven. Skim the fat from the gravy. Dredge the potatoes with flour, and put in with the meat. Baste often with the gravy and bake until brown.

Potato Stew (Raw)

Lay 3 slices salt pork, fat and lean, in the stew kettle and let fry. Pour off part of the fat if too much. Slice an onion and fry with the pork. When it browns put in the potatoes sliced, not too thin, and hot water, not quite enough to cover. When nearly done set on the top of the stove to simmer.

Add pepper, butter and a cupful of sweet cream. Milk thickened with flour can be used in place of cream. Butter can be used in place of pork.

What To Do With Cold Potatoes - Potatoes A La Creme

Put in a saucepan 3 tablespoonfuls of butter, 1 dessert spoonful flour, a little chopped parsley, salt and pepper to taste. Stir these together. Add 1 cup of cream or rich milk. Set over the fire Stirring continually until it boils. Slice or chop cold boiled potatoes and put them in the mixture. Let all boil together and serve very hot. The beaten yolk of an egg may be added to the milk.

Maitre D'Hotel Potatoes

Prepare as above, and when ready to remove from the fire stir in the juice of a lemon. It is the lemon that gives it this high-sounding title.

Princess Potatoes

Slice cold mashed potatoes into strips 2 inches long, 1 inch wide and ½ inch thick. Have in one saucer a tablespoonful of melted butter, and in another a beaten egg. Dip the strips first in the butter then in the egg. With a knife lay them in a buttered tin and cook in a hot oven for twelve minutes. Serve at once.

Buttered Sweet Potatoes

Butter a pudding dish. Boil the potatoes. Peel and slice lengthwise. Butter the slices liberally. Put in the dish and bake in a hot oven until lightly browned. Some cooks sprinkle sugar and cinnamon between the layers. Dot the top layer with bits of butter.

Fried Potato Balls

Work into a cupful of cold mashed potatoes a teaspoonful of melted butter. When the mixture is white and light add the beaten yolk of 1 egg and season to taste, Make into balls, flouring the hands. Roll thickly in flour and fry in plenty of nice hot dripping. Take up with a spoon, or a four-fcined fork, and pile on a hot dish.

Potato Omelet

Chop cold potatoes very fine and cook dowly in sufficient fat. Do not let them brown, cut mix well together., To 1 pint of potatoes allow 2 tablespoonfuls, of rich milk or cream and half a raw egg. Beat them well together. Take the potatoes from the pan and stir this in. Season with pepper and salt. Put the potatoes back in the same pan and replace on the fire, first pressing them well down with a spoon. Do not stir, but let them become nicely browned on the under side, which will take about fifteen minutes. Place a dish over the pan and turn over quickly, leaving the nicely browned side of the potato uppermost.

Potato Puffs

2 cups cold mashed potatoes; stir in:

2 tablespoonfuls of melted butter.

2 well-beaten eggs.

1 cup of cream or milk. Pour into a deep dish and bake in a quick oven, or nicer to make in balls. Butter a dripping-pan, make in balls with floured hands. If not stiff enough mix in a little flour or more potato, brush over with the yolk of egg and bake a light brown in the oven. Serve on a platter. Nice to send in with fish. A delicious dish.

Sweet Potatoes Browned

Boil, peel while hot, cut in halves or leave whole and put in the oven. After five or ten minutes baste with a teaspoonful of melted butter. This will make them brown faster. Serve very hot. Cold potatoes may be used.

Baked Sweet Potatoes

Bake on the grating of the oven. When half done pierce through with a fork to let the steam out. They will be dry and mealy.

Lyonnaise Potatoes

6 potatoes parboiled. Cut in dice or slice; ½ onion chopped and fried in a hot buttered frying-pan. When browned a little add the potatoes, season and put in 1 tea-spoonful chopped parsley. Serve dry and hot.