Mash them the same as the above, put them into a dish that they are to be served in, smooth over the top and brush over with the yolk of an egg, or spread on a bountiful supply of butter and dust well with flour.  Set in the oven to brown; it will brown in fifteen minutes with a quick fire.

MASHED POTATOES. (Warmed Over.)

To two cupfuls of cold mashed potatoes add a half cupful of milk, a pinch of salt, a tablespoonful of butter, two tablespoonfuls of flour and two eggs beaten to a froth.  Mix the whole until thoroughly light; then put into a pudding or vegetable dish, spread a little butter over the top and bake a golden brown.  The quality depends upon very thoroughly beating the eggs before adding them, so that the potato will remain light and porous after baking, similar to sponge cake.

POTATO PUFFS.

Prepare the potatoes as directed for mashed potato.  While hot, shape in balls about the size of an egg.  Have a tin sheet well buttered, and place the balls on it.  As soon as all are done, brush over with beaten egg.  Brown in the oven.  When done, slip a knife under them and slide them upon a hot platter.  Garnish with parsley and serve immediately.

POTATOES A LA CREME.

Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour.  Stir until smooth and thick; pepper and salt, and add two cupfuls of cold boiled potatoes, sliced, and a little very finely chopped parsley.  Shake over the fire until the potatoes are hot all through, and pour into a deep dish.

NEW POTATOES AND CREAM.

Wash and rub new potatoes with a coarse cloth or scrubbing-brush; drop into boiling water and boil briskly until done, and no more; press a potato against the side of the kettle with a fork; if done, it will yield to a gentle pressure; in a saucepan have ready some butter and cream, hot, but not boiling, a little green parsley, pepper and salt; drain the potatoes, add the mixture, put over hot water for a minute or two, and serve.

SARATOGA CHIPS.

Peel good-sized potatoes, and slice them as evenly as possible.  Drop them into ice-water; have a kettle of very hot lard, as for cakes; put a few at a time into a towel and shake, to dry the moisture out of them, and then drop them into the boiling lard.  Stir them occasionally, and when of a light brown take them out with a skimmer, and they will be crisp and not greasy.  Sprinkle salt over them while hot.

FRIED RAW POTATOES.

Peel half a dozen medium-sized potatoes very evenly, cut them in slices as thin as an egg-shell, and be sure to cut them from the breadth, not the length, of the potato.  Put a tablespoonful each of butter and sweet lard into the frying pan, and as soon as it boils add the sliced potatoes, sprinkling over them salt and pepper to season them.  Cover them with a tight-fitting lid, and let the steam partly cook them; then remove it, and let them fry a bright gold color, shaking and turning them carefully, so as to brown equally.  Serve very hot.