Mashed Potatoes

Mashed Potatoes should be rounded up and dotted with black pepper.

A little minced parsley is pretty strewn over stewed potatoes.

Silver vegetable dishes will be found very desirable as aside from the danger of breakage attendant on china, a silver dish well heated will keep food hot for a much longer time.

Steamed Potatoes

Take good potatoes and steam with the skins on, peel by the aid of knife and fork, place in a tureen or platter, spread butter over them freely, sprinkle with salt and pepper. Set in the oven to melt the butter. Very nice but much better if a cup of sweet cream is turned over them just before serving.

Mashed Potatoes

Peel, boil, drain and mash fine, season with salt. Butter and milk or cream are good additions, but vigorous pounding with the addition of a little hot water will make an extra dish. The secret of mashing potatoes is to have all the utensils hot as possible.

Mashed Potatoes, (II)

Boil 8 medium sized potatoes, mash fine with potato masher, then add a cup of hot milk in which a tablespoonful of butter has been melted, 1 teaspoonful of salt and ¼ teaspoonful of white pepper, beat up with a fork or spoon until perfectly light and smooth, at least five minutes, turn into a dish and serve. A wooden spoon is best.

Boiled Potatoes

Peel carefully, removing all black specks, and lay in cold water an hour before using. Put over boiling water allowing 1 teaspoonful of salt to each quart. Boil steadily. When done, drain off the water, cover with a clean cloth and dry at the back of the stove about ten minutes, shaking the saucepan two or three times. This method will ensure dryness. Bermuda potatoes may be cooked as above, leaving the peeling on. Peel and serve whole.

Potato Snow

Boil potatoes as directed above. Mash and prepare according to Mashed Potatoes II. Rub through a heated colander into a deep dish that it may fall lightly and in good shape. Put in the oven a few minutes till heated and serve very hot.

Potato Balls Baked

Boil and mash as before, and form immediately into balls the size of an egg. Butter a dripping-pan (a sheet of tin is better). Brush over the balls with the yolk of' an egg, and brown quickly in a hot oven for five or ten minutes. Slip off with a knife on a hot platter and serve at once.

Dutch Style Potatoes Baked In Milk

Cut enough potatoes in thick slices to half fill a deep dish or two quart pan. Drop in butter the size of an egg cut into bits, a teaspoonful of salt and a tablespoonful of parsley. Fill the pan up with milk and bake two hours. The milk remaining in the pan should be thick as cream and the potato a light brown on top.

Scalloped Potatoes

Prepare as for potatoes baked in milk, and cover the top with a thick layer of bread-crumbs with bits of butter. Turn in 1 cup of rich milk. Cover and bake 2 hours, removing the cover and browning.