Baked Potatoes

Wash them, wipe dry, and rub over with a little oil or butter. They will bake beautifully.

Potatoes may be first peeled, then baked in a hot even.

To bake them quickly, boil in salted water ten minutes, then bake.

Or place them close together in the oven and cover with a pie plate.

If potatoes are immersed in hot water before boiling, they may be easily peeled.

To prevent discoloration, peel them and let stand an hour in cold water, before boiling.

A spray of mint in the water potatoes boil in, gives a nice flavor.

Boiled Potatoes

Wash, peel or not, put in cold water with a little salt, and boil till tender.

New Potatoes

New potatoes must be washed and scraped (not peeled), and put to cook in boiling salted water. When tender, drain off the water, add butter (size of an egg to a small kettle full), a cupful of cream into which is smoothed a teaspoonful of flour (or a cupful of milk with one and one-half teaspoonfuls of flour), and a little pepper. Let come to a nice boil and serve.

Instead of scraping new potatoes, let them boil a while till the skins are ready to peel off, peel them and put in the oven to bake.

Boiled Sweet Potatoes

Wash the potatoes, cut out any bad spots, cover with cold water in a kettle to boil about thirty minutes. Drain off the water, scrape the peel off, putting each potato immediately back in the covered kettle to keep hot till all are peeled.

To be eaten with butter and salt, or mashed on the individual plates and eaten with plenty of cream or milk, with a spoon.

Potatoes And Cheese

Stew sliced potatoes till well done. Drain the water off and turn potatoes into a sauce pan and add chopped cheese. Stir constantly till cheese is melted, and the mixture is like creamed potatoes. Sprinkle with salt and pepper.

Fried Potatoes No. 1

6 large potatoes parsley

1 cupful flour 1 teaspoonful baking powder milk 1 teaspoonful salt cooking oil

Wash and peel potatoes and slice very thinly. Make a paste by mixing baking powder and flour, adding milk enough to make it smooth, salt, and stir in the sliced potato. Fry in deep cooking oil, drain on clean brown paper and sprinkle with parsley.

Fried Potatoes No. 2

Slice cold boiled peeled potatoes, heat a teaspoonful of butter in a frying pan, place potatoes in pan, sprinkle with salt and pepper, and cover. Cook a few minutes, remove cover, add a little more butter, turn them to brown on other side, cover for a minute or so, till done.

Lyonnaise Potatoes

1 1/2 tablespoonfuls butter 1 tablespoonful chopped onion 3 tablespoonfuls melted butter 1/2. tablespoonful chopped parsley

2 cupfuls cold boiled sliced potatoes 1/4 teaspoonful salt dash of pepper

Cook one and one-half tablespoonfuls butter and the onion for five minutes. Cook the melted butter, potatoes, pepper and salt, until the potatoes have absorbed the butter, then add the onion mixture, stir well and add parsley.

Mashed Potatoes

Boil peeled potatoes; when done, drain off water, add butter size of an egg, pepper, mash with a potato masher, and add milk enough to make creamy. Or, after water is drained off, put through a perforated potato masher and with a large spoon, beat in butter, pepper and milk. Beat in one or two teaspoonfuls of baking powder when mashing potatoes, to make them light.

Stuffed Potatoes

Bake medium size potatoes about thirty minutes. When done, cut in two and remove the inside from the peel. Put the potato into a heated bowl and mash. Then to each three potatoes, beat this mixture together:

3 tablespoonfuls grated cheese white of 1 egg

1/2 teaspoonful salt 1 teaspoonful butter

Fill the six shells with the mixture, set in a baking dish and bake till brown. By counting the potatoes you can get the exact quantities required for filling.