Potato Balls

Prepare the potatoes as you would for mashed potatoes; when done, mash very fine and season with butter and salt; beat in two eggs till very light, shape them into little balls, as large as walnuts, let them get perfectly cold, dip them in beaten egg, then in bread crumbs, and fry in hot lard, like doughnuts. Be very particular to have the lard boiling hot or they will not be nice. Brown a light brown, and serve at once.

Silverthorn Potatoes

Boil as you would for plain potatoes; be sure to have them perfectly cold before chopping; chop them as fine as a common sized bean (no finer); to one quart of potatoes add one coffeecup-ful of thick cream. You can double the quantity as many times as you like. Have ready a spider, put in your potatoes, pour over them the cream, season with salt and pepper, warm them up quickly, and serve at once. If you have no cream, you can use milk and plenty of butter, but they are not so nice as when mixed with cream. The beauty of these potatoes is to have them chopped evenly and warmed quickly; never let them stand a minute on the stove after they are ready; if you do, they are spoiled. The neshannock potato is the best for this purpose.

Browned Potatoes - White

Peel some large, ripe potatoes, and one hour before a roast of beef is removed from the oven, put the potatoes in the dripping-pan, sprinkle some salt over them, baste them often with the gravy to prevent scorching, drain them on a sieve for five minutes, and lay them about the meat in the dish. Sweet potatoes are very nice cooked in this way.

Browned Sweet Potatoes

Boil the potatoes till tender, but not too done; drain off the water and take off their skins, cut them in half and fry them in plenty of butter or nice beef drippings. Sprinkle a little sugar over them and brown nicely. Irish potatoes are very fine cooked in this way; only omit the sugar.

Fifth Avenue Hotel Potatoes

Take large, fair potatoes, bake until soft, and cut a round piece off the top of each, scrape out the inside carefully, so as not to break the skin, and set aside the empty cases with the covers. Mash the inside very smoothly, working into it, while hot, some butter and cream - about half a teaspoonful of each for every potato - season with salt and pepper, with a good pinch of grated cheese for each; work it very soft with milk, and put into a saucepan to heat, stirring to prevent burning; when scalding hot, stir in one well beaten egg for six large potatoes. Boil up once, fill the skins with the mixture, replacing the caps, return them to the oven for three minutes; arrange upon a napkin, in a deep dish, the caps uppermost; cover with a napkin, and eat hot. If you like, you can omit the eggs and put in a double quantity of cheese.

Potato Ribbon

Pare, and lay in ice water for an hour. Choose the largest and soundest potatoes you can get for this dish. At the end of an hour, pare with a small knife, round and round in one continuous curling strip. There is also an instrument for this purpose, which costs but a trifle, and will do the work deftly and expeditiously. Handle with care, fry a few at a time, for fear of entanglement, in lard, like fried cakes; drain, and serve in cornuco-j>ias, for dinner or tea parties.