To Boil Potatoes

Wash them well with a brush, pare them and drop at once in cold water, having them uniform size so they will be done together. Put them on to cook in boiling salted water, about half a teaspoonful of salt to a quart of water, boil slowly till they are done (as violent boiling breaks them). Then drain off all the water, return to the back of the stove, shake gently to allow the steam to escape, sprinkle with a little salt and serve on a hot dish.

Potatoes cooked in this way will always be light and palatable.

Old Potatoes

In the spring of the year the potatoes become withered (the water evaporates from them) ; they should then be pared and allowed to soak in cold water two or three hours before cooking, so that they may take in some of the water they have lost.

New Potatoes

New potatoes are boiled with the skin on. As soon as they are done peel them and dry on the stove; season with salt alone, or cover them with a little melted butter and a sprinkling of finely chopped chives or parsley; just a little cream, pepper and salt make a nice dressing, or cover with cream sauce.

Mashed Potatoes

Boil and dry the potatoes as directed, mash them in the same dish in which they are boiled. For two cups of potato use one-half cup of milk or cream, heated with two tablespoonfuls of butter and a tea-spoonful of salt; add slowly to the potato, beating all the time; when very light and foamy, pile into a hot serving dish, but do not smooth them over, as that will make them heavy.

Riced Potato

Press well-seasoned, lightly mashed potato through a potato ricer onto the serving dish. Serve broiled meats around a mound of riced potato.

Potato Cakes

Mix a well-beaten egg with seasoned mashed potatoes, mould in cakes, dip in melted butter and brown in the oven, on a buttered pan, or saute in butter or bacon fat; garnish with parsley.

Potato Roses

Use well-seasoned, hot mashed potatoes, add to two cups of the potato the yolks of two eggs and the white of one well-beaten, place in a pastry bag with a tube having a star-shaped opening; force out the potato from the tube with a gentle pressure, guide it around in a circle until it comes to a point, have them small, brush them over lightly with beaten egg, brown them in the oven by placing them onto a well-buttered pan, or garnish a planked fish with them. If browned on a pan remove them carefully with a broad-bladed knife.

Potato Souffle

Two cups of hot seasoned mashed potato, fold lightly into it the stiffly beaten whites of two eggs, turn at once into well-buttered dishes, individual dishes, paper boxes or one large flat dish can be used; brown in a hot oven for fifteen minutes. Serve at once with fish, meat or entrees. The potato can also be baked in a well-buttered border mould, then turned into a hot dish and the center filled with creamed meats, mushrooms or fish.