Potatoes Au Gratin

6 cold boiled potatoes 2 cups of milk

2 tablespoons of butter or butter substitute

3 tablespoons of flour

4 heaping tablespoons grated cheese

Salt and pepper to taste

Put the butter or butter substitute in a frying-pan to melt; when melted, add the flour, mix until smooth; then add the milk, and stir continually until it boils. Take from the fire, add the cheese, salt, and pepper. Put a layer of this sauce in the bottom of a baking-dish, then a layer of the cold potatoes, sliced, and so on, having the last layer sauce; sprinkle bread crumbs over the top, and put it in a quick oven ten minutes, to brown. Serve in the dish in which it was baked.

Potato Croquettes

To two cups of well-seasoned mashed potatoes add the beaten yolks of two eggs, a tablespoon of chopped parsley, one and a half tablespoons of butter or butter substitute (if none has been used in seasoning), a dash of cayenne and nutmeg; stir over the fire until the potato leaves the sides of the pan. When cold, form it into small croquettes, roll them in egg and bread crumbs and fry them in hot deep fat to an amber color.

German Potato Salad (Six Persons).

10 medium potatoes

1 onion

1 teaspoon of salt

1/2 teaspoon of pepper

4 tablespoons good olive oil

5 tablespoons of vinegar Chopped parsley

1 yolk of egg

Boil and peel the potatoes and slice them while still hot. Spread over the potatoes the onion, sliced fine, and then sprinkle on the salt and pepper. In a bowl mix the yolk of egg, the oil and vinegar, and then pour it over the potatoes.

Now pour over all three-quarters of a teacup of boiling water. This is the great point in order not to have the salad have the common fault of being too dry. After thoroughly mixing, cover the salad, and let it stand for a few hours. Garnish with parsley.

Potato And Nut Salad. Mix two cups cold boiled sliced potatoes and one cup nut meats broken in pieces. Mix with French dressing, and arrange on a bed of watercress or lettuce.

Potato And Egg Salad. Hard boil three eggs thirty minutes, shell and cut fine with a silver knife. Boil three or four potatoes. Dice while hot, mix with cut eggs and add French dressing. Let stand till cold. Serve on bed of watercress or lettuce with more French dressing or boiled dressing thinned with vinegar.