Boiled Potatoes

Wash potatoes, pare as thin as possible, remove the eyes, and soak in cold water from fifteen minutes to one hour, according to the age of the potato; cook in boiling salted water about half an hour, or until tender, allowing one tablespoon of salt to two quarts of boiling water. Drain, and dry on the back of the range or in the front of the oven with the door open. Serve very hot in an uncovered dish.

Baked Potatoes

Select medium-sized potatoes, scrub well, place in tin pan, and bake in a hot oven for about forty minutes.

Creamed Potatoes

2 cups raw potato balls or half-inch cubes 1 slice onion

1 cup White Sauce (see No.

207) 1 teaspoon finely chopped parsley

Cook potatoes with the onion in boiling salted water until tender; drain; remove the onion, mix with sauce, and sprinkle with parsley. If potato balls are used, cover unused potato with water and save for soup.

Potato Croutons

Cut potatoes in one-third-inch cubes, rinse with cold water, dry in a towel, and fry about two minutes in deep fat.

French Fried Potatoes

Wash and pare medium-sized potatoes, cut in eighths lengthwise, and soak in cold water for half an hour; drain, dry, and fry in deep fat about seven minutes; drain on soft paper, and sprinkle with salt. Cook only one layer in the basket at a time.

Hashed Brown Potatoes

Melt in the frying pan four tablespoons sausage fat, beef drippings, or other fat; add two cups chopped boiled potatoes, season, and cook slowly twenty minutes, or until well browned; fold double, and garnish with parsley.

Lyonnaise Potatoes

4 boiled potatoes 1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons sausage fat

2 slices onion finely chopped

Cut potatoes in half-inch cubes, and season with salt and pepper; put fat in frying pan, add onion, and cook slowly for ten minutes; add potatoes, stir well, and cook for ten minutes without browning.

Pan-Roasted Potatoes (Franconia)

Prepare potatoes as for boiling (see No. 266), boil ten minutes, drain, and cook in roasting pan with meat about forty minutes; baste often with fat in pan.

Scalloped Potatoes With Cheese

Wash and pare four potatoes, cut in very thin slices, put half of them in a greased baking dish; dredge with flour, sprinkle with salt, pepper, and two tablespoons grated cheese; repeat; cover with hot milk, and bake in a moderate oven one hour, or until potatoes are tender. Very old potatoes should not be used in this way.

Scalloped Potatoes With Peppers And Cheese

1 quart half-inch potato cubes

1 onion chopped

2 tablespoons bacon fat 4 tablespoons flour

2 cups hot milk 1/2 teaspoon salt 1/2 teaspoon paprika 2 canned red peppers 1/2 cup grated cheese

1/2 cup buttered crumbs

Cook potatoes and onion in boiling salted water twenty minutes, and drain; melt bacon fat, add flour, and blend well; add milk and stir until smooth; add salt, paprika, peppers chopped, and cheese; mix with potatoes; turn into a greased baking dish, cover with Buttered Crumbs (see No. 472), and bake fifteen minutes, or until brown.

Stuffed Potatoes With Cheese And Bacon

4 large potatoes 4 tablespoons grated cheese

3/4 teaspoon salt 1/4 teaspoon paprika 1/4 cup hot milk

4 slices bacon

Wash potatoes and bake in a hot oven forty-five minutes; cut in halves lengthwise, remove potato, and force through potato ricer; add cheese, seasonings, and hot milk, beat vigorously, and refill potato skins; place half a slice of bacon on top of each, and put on the upper grate of a hot oven until bacon is crisp.

Stuffed Potatoes With Nuts And Cheese

4 hot baked potatoes 1/4 cup nuts chopped fine 1/4 cup grated cheese 1/4 cup milk

1/2 tablespoon butter 1/2 teaspoon salt 1/4 teaspoon pepper Butter and paprika

Cut potatoes in halves lengthwise, remove potato, and mash; add nuts, cheese, milk, butter, and seasonings, and beat until very light; refill shells, heaping mixture in the center, make a slight depression with spoon, put in a small bit of butter, sprinkle with paprika, and brown in a hot oven.

French Fried Sweet Potatoes

Cut cold boiled sweet potatoes into eighths lengthwise, fry in deep fat until brown, drain on soft paper, and sprinkle with salt.

Glazed Sweet Potatoes

Cut cooked sweet potatoes in one-third-inch slices lengthwise, put in a greased dripping pan, brush with melted butter or drippings, sprinkle thickly with brown sugar, and bake in a hot oven until glazed with melted sugar.

Sweet Potato Custard

3 cooked sweet potatoes

2 eggs

1/3 teaspoon salt

1/4 nutmeg grated 1/4 cup brown sugar 1 quart milk

Force potatoes through a ricer; beat the eggs and mi with potato; add other ingredients, pour into buttered baking dish or cups, and bake in a slow oven until firm.

Stuffed Sweet Potatoes

3 medium-sized baked sweet potatoes 1/2 teaspoon salt

1/8 teaspoon pepper 1 tablespoon butter 1/4 cup milk

Powdered sugar

Cut baked potatoes in halves lengthwise; mash potatoes, add salt, pepper, butter, and milk, and beat well; fill potato shells lightly, sprinkle thickly with sugar, and bake in a hot oven until brown. Sliced marshmallows may be used instead of sugar.