This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
2 cups of mashed potatoes 1 tablespoonful of chopped parsley 1 teaspoonful of onion juice 1 teaspoonful of salt A dash of cayenne
Yolks of two eggs
2 tablespoonfuls of cream
1 teaspoonful of powdered sweet marjoram A piece of butter the size of a walnut
Beat the yolks lightly and add them to the potatoes, then add all the other ingredients; mix well, put into a saucepan and stir over the fire until the mixture leaves the sides of the pan. Take from the fire; when cool, form into bullets, dip first in egg and then in bread crumbs, and fry in boiling fat.
Serve as a garnish to boiled fish or baked meats.
6 cold boiled potatoes 1/2 pint of cream 1 tablespoonful of flour Yolks of four eggs
1/2 pint of stock 2 tablespoonfuls of butter 4 heaping tablespoonfuls of grated cheese
Salt and cayenne to taste
Put the butter in a frying-pan to melt; when melted, add the flour, mix until smooth; then add the stock and cream, and stir continually until it boils. Take from the fire, add the cheese, the yolks well beaten, salt, and cayenne. Put a layer of this sauce in the bottom of a baking-dish, then a layer of the cold potatoes, sliced, and so on, having the last layer sauce; sprinkle bread crumbs over the top, and put it in a quick oven ten minutes, to brown. Serve in the dish in which it was baked.
Steam the potatoes, and when done, cut them in slices and place on a heated dish. Have a Bechamel Sauce ready, pour it over the potatoes, and serve very hot.
Cut four good-sized boiled or steamed potatoes into dice. Put two tablespoonfuls of butter in a frying-pan; and, when melted, add two tablespoonfuls of flour, mix until smooth; then add one pint of milk, and stir continually until it boils; add a teaspoonful of salt, and three dashes of black pepper; take from the fire. Put a layer of this sauce in the bottom of a baking-dish, then a layer of potatoes, then another layer of sauce, and so on until all is used, having the last layer sauce; sprinkle the top lightly with bread crumbs, and put in the oven for fifteen minutes, to brown. Serve in the dish in which it was baked.
Pare two good-sized potatoes, and cut into dice. Put a tablespoonful of butter in a frying-pan; and, when melted, add one tablespoonful of flour, mix until smooth; then add a half-pint of milk, stir continually until it boils, add a half-teaspoonful of salt, and two dashes of black pepper. Put a layer of this sauce in the bottom of a baking-dish, then a layer of the uncooked chopped potatoes, then a sprinkling of salt, pepper, parsley, and a few drops of onion juice, then another layer of sauce, and so on until all is used, having the last layer sauce; sprinkle the top over lightly with bread crumbs, and put in a moderate oven to bake, for a half-hour. Serve in the dish in which it was baked.
 
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