Potato Nests

Prepare the potato as for straws, arrange them in nest shape in a wire utensil that comes for the purpose (it is a wire formed in the shape of a nest) ; fry in deep fat, remove from the form, drain and fill with creamed fish, meats, or mushrooms; garnish with parsley.

Waldorf Potatoes

Cut raw potatoes round and round, the same as you would pare an apple; fry in a basket in deep fat; drain on a paper, season with salt, garnish a roast or fish with them.

Potato Chips

Shave raw potatoes in thin slices. A potato slicer is much the better to use. Soak in cold water for one hour, dry between towels, fry in deep fat, drain on soft paper, sprinkle with salt.

Cut raw potatoes in hearts, crescents and other fancy shades by using cookie cutters and the French vegetable knife, first cutting the potatoes in slices; fry in deep fat or cook in boiling salted water. Serve with cream sauce.

Hashed Brown Potatoes

Cut cold cooked potatoes into small cubes. Put into a frying pan slices of salt pork cut thin; when they are well browned remove them and put in the potato; with a knife press it into a mound; when it has browned on one side, with a wide-bladed knife turn and brown on the other side. Serve on a hot dish. The pork gives a very delicious flavor to the potatoes.

Fried Potatoes

Cut cold boiled potatoes into slices half an inch thick, fry till brown on both sides in a frying pan that is well greased with salt pork or bacon fat, season with salt and a little pepper.

Franconia Potatoes

Wash and pare the potatoes, put them in the pan with the meat and baste when the meat is basted. Serve on the platter with the meat.

Lyonnaise Potatoes

Cut cold boiled potatoes into cubes, season with salt and pepper. Saute one tablespoonful of finely chopped onion in two tablespoonfuls of butter until a light brown, then add the potatoes and stir with a fork until they have absorbed all the butter; add one-half tablespoonful of finely chopped parsley. Serve on a hot dish.

Broiled Potatoes

Pare and cut in slices one-quarter of an inch thick. Broil on both sides till tender, season with butter, pepper and salt, or use cold boiled sweet or white potatoes, cut them in slices, dip in melted butter and broil till a delicate brown; season with salt and pepper.

Baked Sweet And White Potatoes

Select potatoes of uniform size, wash and scrub them with a brush, place in a pan and bake till soft. Break the skin to allow the steam to escape. Serve at once uncovered.

Stuffed Potatoes

Bake four potatoes; when tender cut in halves lengthwise and scoop out the inside; mash and beat till very light; season with a tablespoonful of butter and cream, one-fourth teaspoonful of salt and fold into the mixture the white of two eggs which have been beaten stiff; fill the skins, heaping it lightly on top; replace in a hot oven and brown.

Potatoes Union League

1 quart of boiled potatoes. 1 1/2 cups cream.

2 green peppers.

2 tablespoonfuls butter.

Put pieces of butter in the bottom of the baking dish. Then some of the potatoes and peppers chopped fine; a sprinkling of salt and flour and cream and more potatoes until all are used. Sprinkle buttered bread crumbs over the top and bake until brown.

Potato Fritters

Into a cupful of mashed potatoes stir two well-beaten eggs and two tablespoonfuls of flour. Season to taste. Beat thoroughly and let stand for one-half hour. Drop in tablespoonful into hot fat. Cook until brown. Drain on soft paper.

Stuffed Potatoes (No. 2)

Bake the potatoes, cut a piece off the top of each, remove the inside, season, mash and mix with any chopped meat or grated cheese (the cheese is very delicious) ; replace in the potato, letting it come a little over the top of the potato, brush the top over with melted butter and brown in the oven.

Sweet Potatoes, Southern Style

Cut cold, baked or boiled sweet potatoes in quarter-inch slices, cover the bottom of a baking dish with a layer of the potato spread quite thickly with pieces of butter, and scatter over a little sugar and salt; season each layer in this way, having the sugar on top. Bake in the oven until heated through and browned slightly.

Sweet Potatoes - Creole

Boil sweet potatoes until tender. Mash, season with butter, cream, salt and pepper. Put in a baking dish, sprinkle lightly with brown sugar and bits of butter. Bake until brown.

Griddled Sweet Potatoes

Boil large sweet potatoes, peel, and when cold cut in thick slices. Dip in melted butter and brown over the coals or under the gas flame. Pour a little melted butter over them and serve.