Potato Puff

Put a pint of cold mashed potatoes in a saucepan; add half a cupful of milk; stir, and beat until the potatoes are hot and smooth. Take from the fire, fold in the well-beaten whites of two eggs, heap in a baking-dish, and brown quickly in a hot oven.

Serve with roasted or broiled beef.

Creamed Hashed Potatoes

Chop cold boiled potatoes rather fine; season them with salt and pepper; fill them in a baking-dish; pour over sufficient good milk or cream to just cover, and put in a quick oven until nicely browned.

Potato Au Gratin

Chop cold boiled potatoes rather fine; season them with salt and pepper; put them in a baking-dish, pour over sufficient cream sauce to just cover, dust the top with grated plain or Parmesan cheese, and put in a hot oven until nicely browned.

Hashed Brown Potatoes 2

Chop cold boiled potatoes rather fine; to each half-pint add three tablespoonfuls of cream, half a teaspoonful of salt and a dash of pepper; mix; put a tablespoonful of butter into a shallow frying-pan, put in the potatoes, flatten them in a perfectly smooth layer, cook slowly until a golden brown, fold one-half over the other, and turn out on a heated dish.

Potato Croquettes

Put a pint of cold mashed potatoes in a saucepan; add four tablespoonfuls of milk or cream, half a teaspoonful of salt, a teaspoonful of onion juice, a dash of pepper, a grating of nutmeg, and stir and beat until smooth and hot. Take from the fire, add the yolks of two eggs, and form into cylinder-shaped croquettes. Beat the white of one egg and add to it a tablespoonful of water; roll the croquettes in this, then in breadcrumbs, and fry in hot fat.

The remaining white of egg may be used for some other dish.