MASHED POTATOES

Old potatoes may be used.  Pare as many potatoes as required.  Boil in salt water, drain thoroughly when done and mash them in the pot with a potato masher, working in a large tablespoon of butter and enough milk to make them resemble dough, do not allow any lumps to form in your dish.  Garnish with parsley.

SCALLOPED POTATOES, No. 1

Grease a pan with butter.  Choose the potatoes that are so big or misshapen you wouldn’t want to use them for boiling or baking.  Cut them in thin slices.  Spread them in the pan in a layer an inch thick.  Sprinkle with pepper and salt to taste.  Dot with butter here and there, perhaps a half teaspoon for each layer.  Four or six bits of butter should be sprinkled over each layer.  Repeat the layers of the raw potatoes until the pan is full.  Cover them with milk.  Place in the oven and cook for one hour.

SCALLOPED POTATOES, No. 2

Cut two cups of cold potatoes into cubes; mix well with two cups of cream sauce, adding more seasoning if necessary; pour into a baking dish; cover with one cup of bread crumbs and dot with small pieces of butter and bake for about half an hour.

ROAST POTATOES

Take either sweet or Irish potatoes, or both; pare, wash, and salt them, and lay them around the meat, and let them roast for about three-quarters of an hour.  Turn them about once, so they will be nicely browned.

CREAMED POTATOES

Make a cream sauce, a little thinner than usual by adding a little extra milk.  Cut two cups of boiled potatoes into small cubes and mix them thoroughly with the same.  Cook in a double boiler until the potatoes are thoroughly hot, add a little chopped parsley if desired, and serve.

POTATOES AU GRATIN

Slice two cups of cold boiled potatoes and add them to two cups of hot cream sauce.  Bring all to a boil; remove and add three tablespoons of grated cheese, salt and pepper to taste.  Pour all into a baking dish, sprinkle buttered bread crumbs over the top and set in the oven to brown.

GERMAN FRIED POTATOES

Cut up some raw potatoes quite thin, salt and pepper and drop in boiling fat.  Cover up at first to soften them.  Turn frequently to prevent burning and then remove the cover to brown slightly.

SARATOGA CHIPS

Proceed as above; but do not cover and do not take as many potatoes at one time.

HASHED BROWN POTATOES, LYONNAISE