Delmonico Potatoes Recipe

Chop cold boiled potatoes into bits the size of peas; make a white sauce and stir the chopped potato into it, using a generous cupful of potato to each cup of sauce. Pour into a buttered pudding dish, cover the top with buttered cracker crumbs and bake about fifteen minutes in a hot oven.

Delmonico's Cream Roll Potatoes Recipe

Stir a generous pint of chopped potato (cold boiled) into a pint of cream or white sauce, seasoned with salt, onion juice or celery salt; turn the mixture into a well-buttered frying-pan and cook (covered) in the oven until the sauce is absorbed with the exception of just enough to hold the bits of potato together. Fold one half over the other, or roll from one side over and over as an omelet and turn on to a hot dish. Do not allow the potatoes to brown on the top or bottom.