Mashed Potatoes - Company Style

Cook in salted water and mash thoroughly. Season with 2 tablespoons butter, 1/3 cup milk, 1 teaspoon salt, pepper, and chopped parsley to each quart of potato. Put through potato-ricer into baking-dish. Reheat and brown slightly in hot oven. Half may be riced into dish and half put on with pastry bag and tube. Left-over potatoes may be used.

Chambery Potatoes

Pare and slice thinly raw potatoes. Put in shallow baking-dish with seasonings, salt, pepper, onion juice, and butter. Bake in hot oven till all are soft and top layer is slightly browned and crisped; about 45 minutes.

Kentucky Potatoes

Prepare as in above recipe, adding milk to practically cover the potatoes. Bake in covered dish one hour and without cover for 15 to 20 minutes. One chopped pepper may be added.

Stuffed Baked Potatoes

Bake large potatoes till soft. Cut in halves lengthwise and remove centers, using spoon. Mash centers with fork, season well, and combine with one tablespoon chopped meat or flaked fish to each potato or 2 teaspoons grated cheese or chopped nuts. Refill, packing in roughly. Reheat and brown in hot oven.

Delmonico Potatoes

3 tablespoons melted fat 2 cups milk Pepper 1/2 cup grated cheese

2 tablespoons cornstarch 1 1/2 teaspoons salt

2 cups cooked potato cubes Crumbs if desired

Make milk sauce of first ingredients. Arrange in baking-dish, with crumbs on top if used.

Mother's Scalloped Potatoes

5 large potatoes 1/2 cup hot water 4 tablespoons butter

2 tablespoons flour

Salt and pepper to taste

Pare the potatoes and slice thin crosswise. In a baking-dish put a layer of potatoes, then one of small bits of butter, the seasonings, and a sprinkle of flour. So continue until potatoes are used. Let the last layer be of butter and sprinkle of flour. Moisten well with hot water. Bake in a hot oven 30 to 40 minutes.

Vegetable Hash

2 cups potatoes (cooked) I cup dried beans (cooked) I cup carrots (cooked)

2 onions (chopped fine) 4 tablespoons fat

Any other cooked vegetables may be added.

Cut the vegetables in small pieces, then mix them. Season them with salt and pepper and moisten with a little water. Melt the fat in the frying-pan, add the hash, and spread evenly. Cover the pan and place where the hash will not burn. When cooked about twenty minutes fold and turn on a hot plate. The hash should have a brown crust.

Creamed Eggs And Potato

In small baking-dishes place layer of cooked spinach, next, layer of hard-cooked eggs, in cream or milk sauce and third, layer of well-seasoned mashed potato to cover. Brown in hot oven.

Potatoes Goldenrod

2 tablespoons cooking oil 1 cup milk

Pepper 2 egg-whites (hard-cooked)

1 tablespoon cornstarch 1 teaspoon salt

1 cup potato cubes (cooked)

2 egg-yolks (hard-cooked)

Prepare milk sauce, add potato and whites, cut in small pieces. Put into serving-dish and add hard-cooked yolks, putting through bowl sieve.

Baked Cheese And Pimento Potato

Slice 1 1/2 quarts potatoes and boil in salted water until just done. Put in baking-dish and season with onion, chopped pimentos, pepper, and salt. Cover with cheese sauce, and bake about 20 minutes.

Corn And Potato Loaf

2 cups corn

4 mashed potatoes

2 tablespoons drippings

2 teaspoons salt 1 egg Onion juice

Bake 30 minutes and serve with milk sauce.