This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Potatoes in cream sauce; same as "hash cream potatoes" above.
"Shoestring" fried potatoes, made by cutting potatoes raw into one unbroken string; there are machines for it.
Baked in their skins, the potato mixed with butter, Parmesan cheese, eggs, salt, put back into the skins, set on end in a pan and browned.
New potatoes in cream sauce.
Mashed potatoes quite soft with cream and butter.
"Before I close I'll give publicity to a tasty recipe for cooking a potato (and "fixings") which reaches me from Newfoundland: Bake large potitoes in their skins till three-quarters done, nearly cut off one end; with a fork hollow out the center of the potato and fill in the hollow with a shaving of broiled bacon, peppered and tightly rolled; close the potato by the lid end, bake for 5 minutes".
Boiled potitoes in their skins, peeled when cold; inside hollowed and filled with mutton mince highly seasoned, end closed with piece of potato, browned in butter in the oven.
Cut thin like chips, fried soft, taken up into frying pan and finished with butter, onion, parsley fried together.
Dish of baked mashed potatoes in which parboiled onions and parsley and cheese are mixed; browned in the oven.
Cold boiled, in blocks fried with onions; brown sauce.
Cold boiled, in blocks simmered in brown sauce with parsley.
Raw, cut in large blocks, parboiled, fried light color in oil.
Potato croquettes, one end cut off and part of inside hollowed out, filled with patty mixture of lobster, etc., end replaced, served standing upright.