When possible, the small potatoes should be well cleansed with a vegetable brush and boiled without paring.  They may then be easily skinned after they are cooked.  Some of the more important ingredients are lost when potatoes are pared, and it is also more economical to boil them before paring.  The cold boiled potatoes may be cut up and used for potato salad, or thinly sliced after being skinned and placed in a baking dish alternately with a cream sauce consisting of milk, butter and flour, and seasoned with salt and pepper, having the first and last layer cream sauce.  Sprinkle bread crumbs liberally over the top, dot with hits of butter and bake in a moderate oven about 20 minutes until the top is nicely browned.  Serve in the dish in which they were baked.

Or peel one-half dozen medium-sized raw potatoes, cut into small, narrow strips about 1/3 inch wide, dry on a napkin and fry in very hot, deep fat about six minutes, then lift from fat, drain, sprinkle salt over and serve hot.  These are a nice accompaniment to broiled steak.

Peel and slice, or cut in dice, 6 or 8 cold boiled potatoes, cut into in a stew-pan with 2 tablespoonfuls of butter, salt and pepper to season, heat all together, shaking pan occasionally.  Add 1/2 cup of cream, sprinkle a small teaspoonful of parsley over and serve hot.  Instead of slicing or dicing cold boiled potatoes (in the usual manner) to be fried, if they be cut in lengthwise sections like an orange (one potato should make about 8 pieces) and fried quickly in enough hot fat to prevent burning, they can scarcely be distinguished from raw potatoes cut in the same manner and fried in deep fat, and are much easier to prepare.  They should be served at once.

Another manner of preparing potatoes is to slice raw potatoes as thinly as possible on a “slaw-cutter,” place in a fry-pan with a couple of tablespoonfuls of a mixture of butter and sweet drippings.  Watch carefully, as they should be fried quickly over a hot fire, turning frequently.  When brown, serve at once.

Raw sweet potatoes cut about as thick as half a section of an orange, fried in a couple tablespoonfuls of a mixture of sweet drippings and butter, prove a change, occasionally.

SCALLOPED POTATOES

In a baking dish place layers of pared, thinly sliced, raw white potatoes.  Season with a very little salt and pepper and scatter over small bits of butter.  A very little finely minced onion or parsley may be added if liked.  To 1 quart of the sliced potatoes use a scant half pint of milk, which should almost cover the potatoes.  Either sift over the top 1 tablespoon of flour or 2 tablespoons of fine, dried bread crumbs and bits of butter; place in hot oven and bake about 3/4 of an hour, until top is browned nicely and potatoes are cooked through.  Old potatoes are particularly good prepared in this manner.

CANDIED SWEET POTATOES