Boulettes

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.

Potatoes Au Gratin

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.

Potatoes A La Bechamel

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.

Scalloped Potatoes

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.

Hashed Potatoes Browned In The Oven

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.