Potato Cheese Cakes

Peel and thoroughly wash enough potatoes to weigh about six ounces when boiled, and mash them well In the meantime, put a quarter of a pound of lemon-peel into a saucepan of water and boil until quite tender; remove it and drain and place in a mortar with, four ounces of finely-crushed loaf sugar and pound thoroughly. Place this mixture in a basin containing the mashed potatoes and stir them well together, adding four ounces of warmed butter and a little hot cream. Then have in readiness some small pattypans lined with a good puff paste and fill them a trifle more than half with the potato pulp, sprinkle over them a little powdered sugar, place them in a hot oven, and bake for thirty minutes. Take them out, turn the cheese cakes out of the pan and let them get cold, then serve.

Chip Potatoes

Wash and peel a dozen or so of rather small potatoes and divide them into pieces resembling a section of an orange and place them in a basin of water; then remove, dry them on a cloth, put them in a fryingpan with melted fat to a trifle more than half their height and allow them to fry until they are partly done and commence to float; then skim out the potatoes and set the pan over a fiercer fire, and when the fat becomes smoking hot, again place the potatoes in it and fry until the pieces blow themselves out and are quite brown; then take them out, drain off all the liquor, dust over with salt, and serve in a vegetable dish.

Creamed Potatoes

Cut into cubes or dice about half a pound of cold boiled potatoes and place them in a shallow bakingpan, pouring over them sufficient milk or cream to cover them, put the pan in the oven or on the side of the fire and cook gently until nearly all the milk is absorbed; then add a tablespoonful of butter a teaspoonful each of finely-chopped parsley and salt and half a saltspoonful of pepper mixed well together. When they have become thoroughly warmed, turn them into a dish, and serve at once.

Potato Croquettes

Take four mealy boiled potatoes of good size and add to them half their weight of butter, the same quantity of powdered white sugar, and place them in a mortar, pounding them well together with a little salt, the grated peel of half a lemon and two beaten eggs. Then beat up the yolks of four eggs, roll up the paste in the mortar into cork-shaped pieces, and dip them into the beaten yolk, rolling them in sifted breadcrumbs, and let them stand for an hour, then dip them in beaten egg or brush it over them, and roll once again in the breadcrumbs. Fry in boiling lard or butter, after which lay them on paper to drain, and arrange them on ornamental paper, spread over a dish, garnish with parsley, and serve.

Potato Croustade

Place a pound of boiled potato pulp in a bowl, mash it very smooth and perfectly dry; add the yolks of a couple of eggs and set the bowl over the fire, stirring it until it again becomes dry. Form it into a case or shell and brush it over with the yolk of egg, place in an oven and bake to a light brown; then remove and it is ready for use. In the meantime pour one gill of white sauce into a saucepan and mix in with it a teaspoonful of lemon-juice, with half that quantity of essence of anchovies, and the meat of a lobster, or half a can of lobster; set the pan at the side of the fire and heat well without letting it boil. Pour this sauce, which should be thick, into the potato case, and serve.