Two cups cooked mashed sweet potato, 1 egg, 1/2 cup blanched almonds (chopped), salt, melted butter and a little cream. Mix potato, almonds, butter and seasoning, shape in balls; dip in egg, roll in cracker crumbs and fry in deep fat.
Mrs. Arthur Montgomery.
Three cups potatoes in cubes. Fry in deep fat, drain on brown paper, sprinkle with salt. Cook in frypan 1 slice onion, 1 1/2 tablespoons butter 3 minutes. Remove onion, add to butter 1 pimento chopped. When heated add potatoes.
Mrs. G. F. Bean.
Place in a double boiler 1 cup milk. Rub together a rounding tablespoon of butter and same of flour; add these to boiling milk, stir until thick; add 1/2 teaspoon salt, little pepper and 1/2 cup grated cheese. Pour mixture over 1 pint cold boiled potatoes cut in half inch cubes; over top place 1/3 cup bread crumbs, into which 2 tablespoons melted butter has been thoroughly worked. Bake until brown.
Mrs. John D. Wiley.
Peel potatoes and cut in half, lengthwise. Lay in shallow pan; sprinkle over with salt and pepper and put a generous lump of butter on each piece. Bake until tender.
Mrs. A. Montgomery.
Two cups hot riced potatoes, 2 tablespoons butter, yolk of 1 egg, 1 teaspoon finely chopped parsley, few drops onion juice, 1/4 teaspoon celery salt, salt and pepper to taste. Mix ingredients in order given and beat thoroughly. Shape, roll in fine bread or cracker crumbs, then in beaten egg, then in crumbs, and fry in smoking-hot, deep fat until golden brown. Olive J. Scott.
Peel and cut in thin slices, or potatoes may be latticed. Butter a deep dish and put in layer of potatoes, season with pepper, salt and bits of butter; dredge lightly with flour. Fill dish with these layers; cover with hot milk (or cream) and bake until done. Add onion or green pepper if desired.
Mrs. A. D. Campbell.
Prepare potatoes for baking. With a corer remove the center without breaking through the opposite side. Fill space with strips of bacon and replace part of core. Place in a shallow pan and bake until tender. Serve hot.
Mrs. Charles E. Wisner.
Two large cups cold mashed potatoes, 2 tablespoons melted butter, whipped together. Add 1 cup hot milk, salt, 2 beaten eggs. Put in pan, butter on top, bake light brown and serve hot. Mrs. Curtis.
Peel and cut in thin slices and put in cold water; drain and put into frying pan containing a mixture of butter and drippings. Cover and cook 10 minutes, only stirring to prevent burning; uncover and. cook 10 minutes longer until lightly browned.
Cut a slice from the top of a baked potato; scrape out the inside, mash and season highly with salt, pepper and butter. Beat until creamy; refill the shell and put in the oven and brown lightly. Mrs. V. Stock.
Put 3 cups potatoes through a ricer, add 4 tablespoons chopped boiled onions, 1 beaten egg, 1 teaspoon chopped parsley, 1 tablespoon cream or milk, 4 tablespoons melted butter, salt and pepper to taste. Mix well, place in a pyramid on a buttered tin. Heat in oven but do not brown. Let it get quite hot.
Melt 4 tablespoons butter, stir in half a cupful of flour and 2 cups milk, bring to boiling point, then season with salt and pepper and cook 5 minutes. Add 2 chopped, hard boiled eggs, reserving one yolk for garnishing. Pour sauce over potato, then grated yolk of egg, chopped parsley and paprika.
Mrs. G. F. Bean.
Cut 4 cupfuls raw potatoes in cubes, cover with cold water; let stand 5 minutes, drain, dry on towel; put in frying pan, sprinkle 1 1/2 teaspoons salt, 1/4 teaspoon paprika, then add 4 tablespoons butter. Stir until butter is melted, cover, cook slowly until soft, stir frequently that potatoes do not burn. Put in layer in buttered baking dish with 1/2 cup grated cheese between layers. Bake 1 hour. Mrs. G. F. Bean.
Cut 3 cups potatoes in 1/3 in. cubes, parboil 3 minutes, drain. Add 1/3 cup butter, cook until potatoes are slightly browned. Melt 2 tablespoons butter, add few drops onion juice, 2 tablespoons flour, pour on gradually 1 cup hot milk. Season salt, paprika, add yolk one egg. Pour sauce over potato cubes with chopped parsley. Mrs. G. F. Bean.