Glazed Potatoes

Take a pound or so of good potatoes, boil and skin them and roll them in the yolk of egg; then brown them in the oven, and serve hot.

Potatoes In Cases

Wash thoroughly eight or nine potatoes (good-sized ones and mealy), and place them in a quick oven to bake; then take them out and cut off a round of the peel the size of a fifty-cent piece from the end of them and carefully scoop out all the inside pulp; mash this and pass it through a fine sieve into a saucepan, mixing in a breakfast cupful of cream and milk in equal proportions and a ounce and a half of warmed butter; place the pan over a slow fire and boil gently, adding a little at a time the whites of a couple of eggs whipped to a froth. Fill up the potato skins with this preparation and put them in the oven until they have become thoroughly warmed, then place them in paper cases, arranged on a napkin on a dish, and serve.

Potatoes In The Oven

Place in a saucepan some well-washed potatoes, with their skins on, together with enough water to cover them, and boil well; then peel and mash them; spread a layer of the potatoes in a baking-dish, grate some Parmesan cheese over, and add a few lumps of butter; use up the remaining quantity of potatoes in the same manner, finish with a layer of the grated Parmesan cheese and butter; brown in the oven, and serve while hot.

Potatoes, Julienne Style

Some peeled potatoes of medium-size should be cut into slices crosswise with a fluted vegetable knife, then fried in plenty of smoking hot fat, serving them while hot.

Potatoes, Loulou

Chop fine, wash well and wipe on a cloth some raw potatoes, and place them in a saucepan with some butter, season and cook them very slowly while covered, tossing them frequently, and when they become soft, beat them up and dress in layers in a vegetable dish, strewing over them a little grated Parmesan cheese, pour over them some melted butter, and bake for half an hour in a slack oven.

Potatoes, Lyonnese

Cut into round slices eight boiled potatoes, and lay them into a fryingpan with an ounce and a half of butter and the round slices of a fried onion, seasoning with a pinch each of salt and pepper. Cook for six minutes, until they become well browned, tossing them all the while, and serve with a small quantity of chopped parsley sprinkled over.

Potatoes Maitre D'Hotel

Peel and boil some carefully selected potatoes, taking care not to boil too long; then drain them and let them become cold, after which they are to be cut into rather thick slices. Place in a flat stewpan a good-sized lump of butter and dredge in a half tablespoonful of flour, stir until well dissolved and melted; then mix in gradually a breakfast cupful of broth and stir continually until boiling; then place the potatoes in with a tablespoonful of chopped parsley, with pepper and salt to the taste. Stew them for two or three minutes, move the pan to the edge of the fire and stir in quickly the yolk of an egg previously well beaten with a teaspoonful of cold water and a very small amount of strained lemon juice. When the egg has become thickened turn the potatoes together with their sauce on to a flat dish, and serve.