Potatoes And Onions Sauted

Take an equal amount of small new potatoes and onions of equal size, peel them and place them in a sautepan, with a good sized lump of butter, tossing them over the fire for a quarter of an hour being careful they do not burn; put in water to about half the height of the vegetables, add a little salt and pepper, place the lid over the pan, and stew gently for half an hour; then squeeze in a little lemon juice, turn onto a hot dish, and serve.

Potatoes And Parsley

Place in a saucepan of boiling water some well washed and peeled small potatoes, boil for five minutes and then strain off the water, and pour in enough fresh boiling water to height of potatoes, add a lump of butter and a little salt and boil them until they become quite tender; then remove them carefully and put them in a deep dish, keeping them near the fire. Place in the liquor in which the potatoes were boiled a moderate quantity of finely-chopped parsley, boil for a few minutes and until somewhat thickly reduced; then pour the sauce over the potatoes, and serve.

Baked Potatoes

Place a pound or two of potatoes as nearly an equal size as possible in a bowl of water and scrub them thoroughly, then take them out and wipe them dry with a cloth, place them in a hot oven, and bake for an hour, when they should be quite soft and mealy; fold them in a napkin spread over a dish, and serve with butter and seasoning.

Baked Potatoes With Breadcrumbs

Peel, boil and mash a pound or so of potatoes passing them through a sieve; then pile them upon a dish in the form of a small cone, sprinkle over them some breadcrumbs, and pour over a little warmed butter; put the dish in the oven and allow it to remain there for a few minutes until the breadcrumbs have become well-browned, remove, and serve in the dish in which they are baked.

Potato Balls

Mash thoroughly a pound of boiled potatoes and rub them through a wire sieve and mix in with them a quarter of a pound of grated ham, a little chopped parsley and a small onion chopped very fine, together with a small quantity of nutmeg, grated, and the beaten yolks of two eggs. Roll this mixture into balls of equal size, flour and egg-breadcrumb them, then fry in dripping or brown them in the oven, serving them on a hot dish.

Potatoes, Barigoule

Place in a saucepan with enough broth to cover them ten peeled and washed potatoes and boil them gently until they become quite tender, then drain, taking care not to break them. Next put a teacupful of olive oil into a deep fryingpan, and place over the fire until hot, then put in the potatoes, tossing them gently until they are lightly browned all over. Place them on a dish and sprinkle salt and pepper, and vinegar all over them, serving them hot.

Boiled Potatoes

Select a dozen medium-sized potatoes and wash them well, peel off a piece of skin half an inch wide around each potato to insure mealiness, and place them in a saucepan, cover with cold water, adding half a handful of salt; put on the lid and cook for thirty minutes, then drain and lay them on a napkin on a hot hish, and serve.