Stewed Potatoes

One quart of cold boiled potatoes, cut into little dice; one pint and a half of milk, one table-spoonful of parsley, one of flour, two of butter, salt, pepper. Put the potatoes in the double boiler, and dredge them with the salt, pepper and flour. Add the parsley, butter and milk. Cover, and put on to boil. Cook twelve minutes. Serve very hot.

Creamed Potatoes. One quart of cold boiled potatoes, cut in very thin slices; one pint of cream sauce, salt, pepper. Season the potatoes with salt and pepper, and turn them into the sauce. Cover the stew-pan, and cook until the potatoes are hot-no longer. Serve immediately in a hot dish. They will heat in the double boiler in six minutes, and will not require stirring.

Escaloped Potatoes. Cut one quart of cold boiled potatoes in very thin slices, and season well with salt and pepper. Butter an escalop dish. Cover the bottom with a layer of cream sauce, add a layer of the potatoes, sprinkle with chopped parsley, and moisten with sauce. Continue this until all the material is used. Have the last layer one of cream sauce. Cover the dish with fine bread crumbs, put a table-spoonful of butter in little bits on the top, and cook twenty minutes. It takes one pint of sauce, one table-spoonful of parsley, half a cupful of bread crumbs, one teaspoonful of salt and as much pepper as you like. This dish can be varied by using a cupful of chopped ham with the potatoes. Indeed, any kind of meat can be used.

Potato Souffle

Six large, smooth potatoes, half a cupful of boiling milk, one table-spoonful of butter, the whites of four eggs, salt and pepper to taste. Wash the potatoes clean, being careful not to break the skin. Bake forty-five minutes. Take the potatoes from the oven, and with a sharp knife, cut them in two, lengthwise. Scoop out the potato with a spoon, and put it in a hot bowl. Mash light and fine. Add the seasoning, butter and milk, and then half the whites of the eggs. Fill the skins with the mixture. Cover with the remaining white of the egg, and brown in the oven. Great care must be taken not to break the skins.

Sweet Potatoes. Sweet potatoes require from forty-five to fifty-five minutes to boil, and from one hour to one and a quarter to bake. The time given will make the potatoes moist and sweet. If, however, they are preferred dry and mealy, fifteen minutes less will be enough.

French Fried Sweet Potatoes

Prepare and fry the same as the white potatoes. Or, they can first be boiled half an hour, and then pared, cut and fried as directed. The latter is the better way, as they are liable to be a little hard if fried when raw.

Cold Boiled Sweet Potatoes

Cut cold boiled sweet potatoes in thick slices, and season well with salt and pepper. Have the bottom of the frying-pan covered with either butter, or pork, ham or chicken fat. Put enough of the sliced potatoes in the pan to just cover the bottom. Brown one side, and turn, and brown the other. Serve in a hot dish. Cold potatoes can be served in cream, cut in thick slices and toasted, cut in thick slices, dipped in egg and bread crumbs and fried brown, and can be fried in batter.