Potato Kale

Six potatoes, half head of cabbage, two ounces of butter, one gill of cream. Put your cabbage on to boil, with a little salt in the water; when it is nearly done, pare your potatoes and put them in with the cabbage. When the potatoes are soft take them out - drain the cabbage - wipe a saucepan, or the pot they were boiled in, put the potatoes and cabbage into it, mash both very fine, add the butter and cream with salt and pepper to the taste. Set the pot over the fire and stir it till the potatoes are hot. Serve it immediately. This is very good with cold meat.

Potato Loaves

Potato loaves are very nice when eaten with roast beef or mutton, and are made of any portion of the mashed roots, prepared without milk, by mixing with them a good quantity of very finely minced raw shallot, powdered with pepper and salt; then beating up the whole with a lump of butter to bind it, and dividing it into small loaves of a conical form, and placing them under the meat to brown, that is, when it is so nearly done as to impart some of the gravy along with the fat.

Boiled Potatoes

Prepare your potatoes, and let them stand in cold water, in an earthen pot, for three hours. Have ready a pot full of boiling water, with some salt in it, and drop in the potatoes half an hour before dinner is served. Have ready a colander, well warmed, throw the potatoes in it, shake them well, and put them in a vegetable dish, well warmed.

Fried Potatoes

Pare the potatoes and cut them into four quarters, and divide each quarter into two; let them stand in cold water ten minutes; drain, and wipe them quite dry; throw them into a stew-pan half filled with boiling fat, and fry to a pale brown color. Take them out with a slice, and place them on a sheet of white blotting paper on a sieve, so as to absorb the fat before serving.

Potato Salad. (A German Dish.)

Six potatoes, six onions, two ounces of butter, pepper, salt and vinegar to the taste. Boil the potatoes and the onions till they are soft; the onions require about as long again as the potatoes. "Wipe out the pot in which the potatoes were boiled, mash the onions in it, slice the potatoes, but do not mash them, and add to the onions, put in the butter, pepper, salt and vinegar; set it over the fire and stir it till it is hot, when it will be ready for the table. Some persons prefer it without the vinegar.

Potatoes A-La-Maitre D'Hotel

Boil and peel the potatoes; let them grow nearly cold; then cut them into slices tolerably thick, and warm them up in white sauce or melted butter, with parsley chopped; put into it a little white pepper and salt, and the juice of half a lemon. Or boil the potatoes, and let them become cold.

Then cut them into rather thick slices. Put a lump of fresh butter into a stew-pan, add a little flour, about a teaspoonful for a moderate dish; when the flour has boiled a short time in the butter, add a cupful of water and a little cream; beat all together, then put in the potatoes covered with chopped parsley, pepper, and salt; stew them for a few minutes, and then take them from the fire; add a little lemon-juice, and send to table.

Cold Potatoes With Spinach Or Cabbage

Mash cold potatoes, and moisten them with a little white sauce; take cold cabbage or spinach, and chop very finely; moisten them with brown gravy. Fill a tin mould with layers of potatoes and Cabbage, cover the top, and put it into a stew-pan of boiling water. Let it remain long enough to make the vegetables hot; then turn them out and serve. This forms a very pretty dish for an entrie. Cold carrots and turnips may be added to soups; or may be warmed up separately, and put into moulds and layers, and served the same as the potatoes and cabbage described above.

How To Improve Potatoes Of Bad Quality

Potatoes are sometimes of very inferior quality, being deficient in starch. The method to improve them by cooking is, to peel tnem, and boil them gently, until nearly done. Then drain the water from them, and put them again upon the fire to make them hot without burning them; then mash them with a fork. The fork breaks them into pieces and allows the water to escape, thus very much improving the potatoes.

Old Potatoes To Look Like Young Ones

Wash some large potatoes, and with a small scoop made for the purpose, form as many diminutive ones as will fill a dish; boil them in two or three waters about three minutes each time, the water being put to them cold; then let them steam till tender; pour a white sauce over them, and serve with the second course. Old potatoes prepared thus have been mistaken for young ones at the best tables.