Curried Potatoes

Cut into slices a pound or two of cold boiled potatoes, peel and slice a couple of onions, and place the onions in a stewpan with a good-sized lump of fat and fry them until they begin to brown, then place the potatoes in with and dust over with a couple of spoonfuls of curry powder, seasoning to taste with salt and pepper; squeeze in the juice of a lemon, and moisten with a small quantity of clear stock, and toss over the fire for seven or eight minutes; turn the curry onto a hot dish, and serve.

Potatoes, Duchess

Select some nice mealy potatoes and beat them to a flour with a fork, not pounding them, but whipping them lightly while they are hot; have ready a couple of eggs well beaten, the whites and yolks separately, the whites being beaten to a stiff froth; beat in the yolks lightly to the mashed potatoes, together with salt and pepper to taste, a tablespoonful of butter and two tablespoonfuls of cream, whip all together until creamy, and then lightly and quickly whip in the frothed whites. Place this mixture in a saucepan over the fire and stir well together until thoroughly hot.

Potatoes For Entrees

Remove all of the inside from half a dozen baked potatoes, work in with it a little butter, salt and breadcrumbs and chopped parsley; beat well with a fork and work in one egg; then boil some oyster-plant until it is tender, pass it through a fine sieve, mix it with a little cream, and season to taste. Half fill some well-buttered eggcups with the potato mixture, put a teaspoonful of the oyster-plant cream over and fill up with more of the potato mixture, after which turn them out, brush them over with egg, dust with breadcrumbs and plunge them into a pan of boiling fat and fry. Take them out, drain and serve while hot with a cream sauce poured around or separately in a sauceboat.

Fried Potatoes

Peel and wash well a half dozen good-sized potatoes and slice them to a quarter of an inch in thickness, place them in hot clarified beef-suet or fat and cook slowly. When they become quite soft turn them out onto a skimmer; ten minutes is usually sufficient time. Then the fat should be heated again to the boiling point, put in the potatoes once more and smooth them down with the skimmer; after the lapse of a couple of minutes they will swell up considerably; then lift them out, drain and sprinkle over a pinch of salt. Serve on a heated dish with a folded napkin.

Gastronomical Potatoes

Cut with a tube-cutter twelve medium-sized potatoes which have been peeled and well-washed into pieces about an inch and a half long, place them in a saucepan and cover with water, adding a pinch of salt and cook for twenty minutes; then drain them and place on a hot dish, pouring over a gill of hot perigueux sauce, and serve.

Potatoes, Genevoise Style

Cut into shreds four medium-sized potatoes after they have been peeled, washed and thoroughly drained; then season with a pinch of salt and half a pinch of pepper. Butter lightly half a dozen tartlet moulds with clarified butter, cover the bottoms with grated Parmesan cheese and arrange a layer of potatoes on top, sprinkle more of the cheese over them, and continue on in this manner until the moulds are filled, and drop a little clarified butter over all. Place them in a very hot stove for a few minutes and then put them into a hot oven and bake for twenty-five minutes, after which turn then out, place on a hot dish on a folded napkin, and serve.