Mashed Potatoes

Peel and wash the potatoes and put them in a bowl of cold water and let them soak there for an hour or so and then put them into a saucepan with enough salted water to cover and boil gently for three-quarters of an hour. When they are done drain off all the water and put the potatoes into a large mortar or bowl and pound them well. To each pound of pulp add two ounces of butter to a teacupful of milk in a saucepan and warm it over the fire, then stir in the mashed potatoes, using care not to get them too wet; place the potatoes after they have been well mashed into a vegetable dish, mark it over with a fork and brown it in the oven or with a salamander, and serve.

Potato Nests

Wash well and then bake in an oven some carefully selected potatoes of equal size and when tender cut a slice off the top of each and carefully scoop out some of the interior. Rub through a fine sieve the potato which has been scooped out and mix with it an ounce of butter, a tablespoonful of cream, with salt and pepper to taste. Put the whole in a stewpan and stir it well over a fire; when it has become hot move it to one side and stir in the beaten whites of one or two eggs; fill the potato skins with this preparation and brush them over with a brush dipped in warmed butter. Serve on a folded napkin placed on a hot dish garnished with fried parsley.

Potatoes Provincial

Trim into the shape of corks some raw potatoes, and cut them across into three-sixteenths of an inch in thickness, and wipe them perfectly dry. Then saute slowly in oil, and allow plenty of time for cooking; after which, add a little garlic and onion chopped very fine, salt and finish them in the oven just previous to serving, and drain off the butter and sprinkle over chopped parsley and lemon juice.

Potato Quenelles

Mash one pound of dry floury potatoes while they are still hot, mix with them two ounces of butter, a seasoning of salt and black pepper, three tablespoonfuls of cream, a little chopped parsley, a small quantity of finely-minced ham, and the beaten yolks of four eggs; when well mixed, beat in the thoroughly whisked whites of four eggs, and shape the preparation into quenelles, with two teaspoons, then drop them into boiling butter, and fry for five minutes. Drain them on paper, and serve on a napkin quite hot.

Potato Rissoles

Mash the desired quantity of cold boiled potatoes with a lump of butter, and one or two well-beaten eggs, seasoning to taste with salt and pepper; mould the mixture into small egg-shaped balls, and roll them in grated breadcrumb, then in beaten egg, and in the breadcrumb again. Next place a large lump of good beef-dripping in a flat stewpan over the fire, and let it remain there until the blue smoke rises, then put in the rissoles, and fry them until they become of a bright golden brown on all sides; after which, drain them for a few minutes on a sheet of kitchen-paper in front of the fire, and then pile them on a dish over which has been spread a folded napkin or ornamental dish-paper; garnish with fried parsley, and serve.