To Mash Potatoes

To six good-sized cooked potatoes allow one ounce of butter, two tablespoonfuls of cream, milk and cream mixed, or all milk. Salt and white pepper. Put the potatoes through a masher, melt the butter in the milk and cream, and beat thoroughly well together and make hot.

New Potatoes

Place the potatoes in a bowl of cold water, and leave them for a few minutes; then rub or scrape off the skin. Place in cold water in a saucepan with some salt and sprig of mint, and boil gently for twenty minutes, drain and dry. Put into the dish with a tiny piece of butter on each potato.

Curried Potatoes

Slice some hot boiled potatoes, and pour over them a curry sauce.

Little Potato Pies

Mash some potato with plenty of egg sauce, flavor with salt and pepper, add either grated cheese, two tablespoonfuls of tomato puree or the same quantity of onion puree. Place in little fireproof china pans and bake until top is lightly browned.

Stuffed Potatoes

Bake the required number of large potatoes, all of a size and shape. Cut off a slice lengthwise and scoop out most of the interior. Mash this removed portion with plenty of egg sauce and season with salt and pepper. Pipe the edges of the potato cases with mashed potato and make thoroughly hot.

Souffle Potatoes

Wash some large potatoes, and bake them without removing the skins until they are thoroughly cooked. Cut a small piece off the top of each, and with the handle of a teaspoon scoop out the inside; mash this carefully with a fork, or pass it through a potato masher; add a little milk, a piece of butter, and season with pepper and salt; beat the potato until it is light and creamy. Fill the skins with the mixture. When ready put the potatoes on a baking sheet, and place in a quick oven for ten or fifteen minutes.

A Savory Potato Dish

Rub a fireproof china dish with onion, then butter it, and sift breadcrumbs lightly over. Slice some cold boiled potatoes into this, place a few bits of butter over, a seasoning of white pepper and salt, and a few white breadcrumbs. Repeat this until the dish is full, then cover with fine breadcrumbs to which has been added one-fourth of the quantity of grated cheese. Bake for twenty minutes in a quick oven, and serve with finely-chopped capers scattered over.

Potato And Tomato Savory

Take some cold cooked potatoes and cut in slices; peel the same quantity of tomatoes; remove the hard center. Arrange in alternate layers in a stewpan in which three ounces of butter has been melted, and sprinkle with pepper, salt, and parsley. Cook gently for ten minutes, stirring now and then. When thoroughly hot, serve with croutons of fried bread.

Potatoes And Eggs Au Gratin

Take six or seven baked or boiled potatoes and cut them in slices, and slice two hard-boiled eggs. Place them in layers in a baking dish, sprinkle each layer with grated cheese. Pour over four ounces of melted butter or white sauce, and put into a slow oven until hot. Brown on the top.