1. Boiled Potatoes

New potatoes may be boiled in their jackets, but old potatoes should always be pared thin. Put in enough boiling, malted water to cover them and boil fast until tender, or about 20 minutes. Drain off the water and set on the back of the stove a moment to dry out, shaking the pan occasionally.

2. Baked Potatoes

Select even-sized potatoes, wash carefully and wipe dry and put in a moderately hot oven. Bake until soft. Break the skin of each a little. They should be done in about 45 minutes.

Sweet potatoes can be baked as above.

3. Mashed Potatoes

Boil the potatoes, drain, mash well and add a little salt, enough milk to soften, a piece of butter, and beat well with a spoon. Put in the oven a moment to heat thoroughly and serve.

4. Creamed Potatoes

Put one tablespoon-ful butter in a frying pan and when it bubbles add one tablespoonful flour. Add one cup hot milk, with salt to taste. Add one pint cold boiled potatoes cut into small dice. Cook until thoroughly hot.

5. Mother's Milk Potatoes

Put one cupful of boiled, new potatoes, cut in small bits, into a saucepan with one tablespoonful of butter, salt to taste and add one-quarter cup of milk. Stir to prevent burning and when thoroughly heated serve at once.

6. Scalloped Potatoes

Butter a baking dish, pare potatoes and slice thin, put in dish a layer of potatoes, and sprinkle with salt; then another layer of potatoes, etc., until dish is nearly full. Then fill with milk. Put bits of butter on top and bake in a quick oven 45 to 50 minutes.

7. Sacked Potatoes

Select for baking potatoes as near of a size as possible. Cut' off each end. When baked, scoop out the inside with a spoon, being careful not to break the skins. Add to the potato, butter, salt, and sufficient hot milk to make quite soft. Beat' till very light and smooth. Fill the skins with this and place on end in a buttered pan on the oven grate till browned on top. The potatoes will puff up considerably if sufficiently beaten.

8. Potatoes Roasted With Beef

Pare the potatoes and place in the pan with the meat, basting when you do the beef. They will be nicely browned and mealy when the meat is done. It is better to place the potatoes on a grating so as not to become saturated with the fat in the bottom of the pan.

9. Potato Croquettes

Season cold mashed potatoes with salt and pepper and beat to a cream with one tablespoonful melted butter and one egg. Form into small balls. Dip in egg and bread crumbs and fry in boiling fat or oil, or brown in a very hot oven.

10. Potato Puff

To two cupfuls cold mashed potatoes add two tablespoonfuls melted butter and beat to a cream. Then add one cup milk, salt to taste, two eggs. "Beat well and brown in a hot oven.

11. Delmonico Potatoes

Chop fine sufficient cold boiled potatoes to make one pint. Put one tablespoonful of butter and one of flour into a pan; add a half pint of milk, a half teaspoonful of salt. When boiling mix this with the potatoes. Turn into a small baking dish; sprinkle over the top two tablespoonfuls of Parmesan cheese, and bake in a quick oven until a light brown.

12. Saratoga Potatoes

Peel and slice very thin six large potatoes, lay them in ice water one hour, and thoroughly dry them with a clean towel. Drop each slice separately in a kettle of boiling oil, fry until crisp and brown. Take out with wire spoon, drain and sprinkle with salt while hot.

13. Hashed Brown Potatoes

F i n e l y chop three good-sized cold boiled potatoes and season with salt. In a frying pan melt one tablespoonful of butter. Turn in the potatoes and press them down over the bottom of the pan. Place the pan where they will cook slowly, turning it round from time to time that they may brown evenly. Do not stir them. They should be well crusted on the bottom in about twenty minutes. Roll carefully like an omelet and turn out on a hot dish.

14. Boiled Sweet Potatoes

Wash clean and boil in the skins in boiling salted water one-half hour. Drain, peel and set in the oven a minute to dry out.

15. Browned Sweet Potatoes

Boil the potatoes until they can be pierced with a fork, but not until tender. Remove the skins, dust lightly with sugar, roll in melted butter and brown in the oven.