Boiled New Potatoes

Place in a bowl of water a pound or so of new potatoes, scrape off the thin skins and wash them well, and drop them as they are skinned and washed into another bowl of water, letting them remain there for an hour or so. After they have been in the water the requisite time place them in a saucepan with sufficient cold water to cover them, set the pan over the fire and boil them gently from a quarter to half an hour; then drain off the water and let them drain in the saucepan for a few minutes, after which turn them into a vegetable dish, fold them in a napkin, and serve.

Potato Borders

These are generally used to form walls for holding different kinds of thick stews, hashes, minces, etc. The potatoes should first be boiled and then mashed either with or without butter and beaten eggs. If a mould is used it should be well buttered and the potatoes worked up thoroughly into a well-seasoned paste, with two eggs to each pound of potatoes; then press the paste firmly into the moulds and level off the top with a knife, set in a quick oven for half an hour or only a few minutes, according to whether the potato border is desired to be browned or not. Then turn onto a dish.

Broiled Potatoes

Peel half a dozen medium-sized cooked potatoes, halve them and lay upon a dish, seasoning with a pinch of salt, then pour over two tablespoonfuls of melted butter and roll them thoroughly in it, after which arrange them on a double broiler and broil over a moderate fire for three minutes on each side. Serve on a hot dish with a folded napkin.

Browned Potatoes

Peel, wash and either boil or steam for three quarters of an hour the desired quantity of potatoes (they should always be boiled or partially boiled before browning), then take them out of the saucepan, drain and place them in a baking-dish with a small quantity of fat or dripping, set the dish in the oven and bake gently for forty minutes, basting frequently. When done and well browned drain off all the fat, place them in a vegetable dish, and serve.

Potato Cake

Mash some cold boiled potatoes, dredge over lightly with flour and season well with salt and pepper, adding a little yeast; then mix the potatoes with a little cold milk into a not too thin paste and roll out to a round shape about an inch in thickness. Take a fryingpan which will hold the cake nicely, place a lump of butter in it to melt, then put in the cake, covering it with a plate, and cook over a good fire. When one side of the cake is done turn it carefully over, adding a little butter, if necessary, and cook on the other side; drain the cake well and lay it on a fancy dish-paper or folded napkin, spread over a heated dish, garnishing it with fried parsley, and serve.

Casserole Of Potatoes

Boil a pound or two of potatoes and when well done take them out and mash and make this into a stiff paste by adding a little butter and cream, together with a slight sprinkling of salt, and form it into a casserole; put it on a dish, make an opening in the center, brown it over in the oven, and serve.