Creamed Potatoes

Cut cold boiled potatoes into cubes or thin slices, make a cream sauce in double boiler, season well with salt and pepper, heat the potatoes in the sauce for fifteen minutes. Serve on a hot dish wth a sprinkling of chopped parsley or chives over them.

Scalloped Potatoes

Butter a baking dish, cover the bottom with a layer of cooked sliced cold potato, then with a layer of cream sauce, and so on until the dish is full; sprinkle buttered crumbs over the top, brown in a hot oven.

Delmonico Potatoes

Cut cold boiled potatoes into small cubes, butter a baking dish, or individual dishes or cases, cover the bottom with a layer of potato, then with a layer of cream sauce; sprinkle over with grated or thinly sliced cheese and a little paprica; fill up the dish with the layers, having the cheese on top, bake in a hot oven from ten to fifteen minutes, according to the amount baked. These potatoes are delicious served with broiled meats.

Potatoes A La Bechamel

Cut cold potatoes into cubes as for Delmonico potatoes, bake in buttered dishes, cover the layer of potato with Bechamel sauce and sprinkle buttered crumbs over the top, brown in a hot oven for fifteen minutes.

Viennese Potatoes

Add to two cups of hot, seasoned mashed potato the yolks of two eggs and the white of one well beaten, and one-half cup of grated cheese; mould into small balls and roll the balls into long shape, thick in the center, with pointed ends, roll on a slightly floured board, brush over with slightly beaten egg, lay on well-buttered pan one inch apart, make two slanting cuts on the top of each, again brush over with egg, brown in a hot oven; remove carefully on a broad-bladed knife. Garnish broiled meats or fish.

Mashed Potatoes Milanese

Peel the potatoes, boil in boiling salted water till tender, drain and shake over the stove until the steam has escaped, mash till smooth and creamy, moistening all the time with chicken stock; season with salt and pepper and add cream enough to enable to beat with an egg beater; pile in a dish without smoothing, sprinkle grated cheese over the top, brown in a hot oven.

Potato Balls

To make the balls, use a potato scoop, pare and wash the potato, press the scoop well into the potato and then turn it to form the ball (cook at once the scraps left from the potato and use for mashed or creamed potatoes). Cook till tender in boiling salted water. Serve with butter, pepper and salt or in cream sauce, or maitre d'hotel sauce. These make a pretty garnish to serve as a mound, cannon-ball style, on top of boiled, broiled or baked fish.

Fried Potato Balls And Straws

Cut the potatoes with the scoop for the balls, and in slices, then in thin strips for the straws; soak in cold water for one hour, dry between towels, fry a few at a time in smoking hot, deep fat, drain on soft paper, season with salt.

French-Fried Potatoes

Cut raw potatoes in half-inch slices, then half-inch strips, soak in cold water for an hour, dry, and fry in smoking hot fat. Season with salt.