Stuffed Potatoes

Bake the potatoes according to the preceding recipe. Cut a slice from the side of each potato; scoop out the cooked potato; put it through a vegetable press; add a little milk, salt and pepper, and beat until light and white. Put this mixture into the skin, stand in a baking-pan and bake until a nice brown.

Steamed Potatoes

Peel the potatoes and soak in cold water for thirty minutes; put them in a steamer over boiling water, keep the water boiling continuously until you can pierce the potatoes to the very centre - thirty-five minutes. Serve in an uncovered dish.

Potatoes O'Brien

4 potatoes

1/2 green sweet pepper

1/2 teaspoonful salt

2 tablespoonfuls butter

Remove the seeds from the pepper and chop the flesh very very fine. Chop and add the potatoes and the salt. Put the butter in a shallow frying-pan; when hot, put in the potatoes. As soon as they begin to brown, stir them up, and so continue until the potatoes are nicely browned; then press to one side of the pan, cook a moment, turn out on a heated dish, and send to the table.

French Fried Potatoes

Cut raw potatoes into eighths lengthwise and proceed the same as for swelled potatoes.

Potatoes Provencal

4 tablespoonfuls olive oil

1 onion

1 clove garlic

6 medium-sized potatoes

1 tablespoonful chopped parsley

1/2 teaspoonful salt

1 saltspoonful pepper

Pare the potatoes; cut into halves, into quarters and eighths, lengthwise. Chop the onion; put it, with the oil, in a baking-dish; stand it on top of the fire until very hot. Throw in the potatoes; add the salt and pepper; shake and stir until the potatoes are covered with the oil. Chop the garlic very fine and sprinkle it over the top. Cover the baking-dish and bake in the oven until the potatoes are tender. Dust with the chopped parsley and send to the table. These may be cooked over a slow fire instead of being placed in the oven.

Lyonnaise Potatoes

4 cold boiled potatoes

2 tablespoonfuls chopped onion

2 tablespoonfuls butter

1 tablespoonful chopped parsley

1/2 teaspoonful salt

1/2 saltspoonful pepper

Cut the potatoes into dice. Put the butter in a shallow frying-pan; add the onion. Shake until the onion is slightly brown, and add the potatoes. Shake over a quick fire until the potatoes are slightly browned. Turn at once into a heated dish; dust with the parsley, salt and pepper. If there is any butter left in the pan, be careful to keep it there; do not pour it over the potatoes.

German Fried Potatoes

Cut cold boiled potatoes into slices a half inch thick, lengthwise, and each slice into squares of an inch; or, if you like, you may stamp them out with the round top of a pastry tube or an ordinary small, round cutter. Put them into the frying-basket, plunge into hot fat - temperature about 360° Fahr. When they are nicely browned, drain, dust with salt and pepper. Serve on a heated dish.

Grilled Potatoes

Cut cold boiled white or sweet potatoes into slices, lengthwise; trim them neatly; brush with melted butter; dust with salt and pepper; broil over a clear fire until nicely browned on one side; turn the broiler and brown them on the other side. Serve on a small heated platter.