Wash, peel and put four large potatoes in cold water, with a pinch of salt, and set them over a brisk fire; when they are done pour off all the water and mash them.  Take another saucepan, and put in it ten tablespoonfuls of milk and a lump of butter half the size of an egg; put it over a brisk fire; as soon as the milk comes to a boil, pour the potatoes into it, and stir them very fast with a wooden spoon; when thoroughly mixed, take them from the fire and put them on a dish.  Take a tablespoonful and roll it in a clean towel, making it oval in shape; dip it in a well-beaten egg, and then in bread crumbs, and drop it in hot drippings or lard.  Proceed in this manner till all the potato is used, four potatoes making six croquettes.  Fry them a light brown all over, turning them gently as may be necessary.  When they are done, lay them on brown paper or a hair sieve, to drain off all fat; then serve on a napkin.

POTATO CROQUETTES.  No. 2.

Take two cups of cold mashed potatoes, season with a pinch of salt, pepper and a tablespoonful of butter.  Beat up the whites of two eggs, and work all together thoroughly; make it into small balls slightly flattened, dip them in the beaten yolks of the eggs, then roll either in flour or cracker crumbs; fry the same as fish-balls.

Delmonico’s.

POTATOES A LA DELMONICO.

Cut the potatoes with a vegetable cutter into small balls about the size of a marble; put them into a stewpan with plenty of butter and a good sprinkling of salt; keep the saucepan covered, and shake occasionally until they are quite done, which will be in about an hour.

FRIED POTATOES WITH EGGS.

Slice cold boiled potatoes and fry in good butter until brown; beat up one or two eggs, and stir into them just as you dish them for the table; do not leave them a moment on the fire after the eggs are in, for if they harden they are not half so nice; one egg is enough for three or four persons, unless they are very fond of potatoes; if they are, have plenty and put in two.

BAKED POTATOES.

Potatoes are either baked in their jackets or peeled; in either case they should not be exposed to a fierce heat, which is wasteful, inasmuch as thereby a great deal of vegetable is scorched and rendered uneatable.  They should be frequently turned while being baked and kept from touching each other in the oven or dish.  When done in their skins, be particular to wash and brush them before baking them.  If convenient, they may be baked in wood-ashes, or in a Dutch oven in front of the fire.  When pared they should be baked in a dish and fat of some kind added to prevent their outsides from becoming burnt; they are ordinarily baked thus as an accessory to baked meat.

Never serve potatoes, boiled or baked whole, in a closely covered dish.  They become sodden and clammy.  Cover with a folded napkin that allows the steam to escape, or absorbs the moisture.  They should be served promptly when done and require about three-quarters of an hour to one hour to bake them, if of a good size.