Mash Potatoes

Steam or boil potatoes until soft in salted water; pour off the water, and let them drain perfectly dry; sprinkle with salt, and mash; have ready some hot milk or cream in which has been melted a piece of butter; pour this onto the potatoes, and stir until white and very light.

Potato Cakes

Grate raw potatoes; season; add flour and well-beaten eggs; make into cakes and fry.

Baked Potatoes

Slice them and put into cold water for a time before using; then put into a baking-dish, with seasoning and half-pint of milk; bake slowly, and when done, lay a piece of butter on the top.

Potato-Cheese Puffs

Take some grated cheese, some cold mashed potato, and a beaten egg, with a little butter; mix well, adding salt and pepper; put into patty-pans, and bake in a quick oven. Serve hot.

Potato Puff

Beat a pint of mashed potatoes; butter the size of an egg, melted, until very light; then add half a cup of cream and two eggs beaten separarely; beat well and pile irregularly in a dish, and bake quickly.

Browned Potatoes

Boil, and three-quarters of an hour before a round of beef is taken from the oven put them in the dripping-pan, after skimming off the fat from the gravy; baste them frequently, and when quite brown drain on a sieve.

Quirled Potatoes

Peel, boil, mash, and season a few potatoes; then put them into a colander, pressing them through into the dish you wish to serve them in; set in the oven, and brown.

Potato Puff

Take two large cups of cold mashed potatoes, and stir into it two tablespoonfuls of melted butter, beating to a white cream before adding anything else; then put with this two eggs beaten very light, and a teacupful of cream or milk, salting to taste. Beat all well, pour into a deep dish, and bake in quick oven until nicely browned.

Saratoga Potatoes

Peel, and slice on a slaw-cutter into cold water, wash thoroughly, and drain; spread between the folds of a clean cloth, rub and pat until dry. Fry a few at a time in boiling lard salt as you take them out. Saratoga potatoes are often eaten cold. They can be prepared three or four hours before needed, and if kept in a warm place they will be crisp and nice. They are used for garnishing game and steaks.

Potato Cakes

Two pounds of mashed potatoes, two tablespoonfuls of butter, and a little salt, two pounds of flour, and milk enough to make a batter, one-half cupful of yeast; set it to rise, and when light bake in cakes size of a muffin.

Mashed Potatoes

Wash and cut in halves or quarters, put into boiling water, boil one-half hour; when done pour off all the water, adding salt; mash perfectly smooth; then add cream if you have it; if not, milk, and beat well with fork and spoon. The beating makes them light.

Broiled Potatoes

Take cold boiled potatoes, peel and slice them in slices one-third of an inch thick, dip them into dissolved butter, place onya gridiron over a very clear fire, grill them until nicely browned underneath; then turn them and when a nice color put them into a heated dish; sprinkle with salt and pepper and serve hot.

Potatoes A-La-Delmonico

Cut the potatoes with a vegetable cutter into small balls about the size of a marble; put them into a stew-pan 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.

Potato Balls Or Croquettes

Four large, mealy potatoes, cold, mash them in a pan with two ta-blespoonfuls of fresh melted butter, a pinch of salt, a little pepper, one tablespoonful of cream, and the beaten yolk of one egg; rub it together for about five minutes, or until very smooth; shape the mixture into balls about the size of a walnut, or small roils, dip them into an egg well beaten, and then into the finest sifted bread crumbs; fry them in boiling lard.

Stewed Potatoes

Put into a frying-pan a small piece of butter, a little parsley chopped fine, salt, and pepper, and half a cup of cream, set on the fire and let come to a boil. Cut cold boiled potatoes into small pieces and turn into the cream, let the cream boil up well around the potatoes, add another small piece of butter, and serve.

Lyonnaise Potatoes

Into a saucepan put a large lump of butter and a small onion, finely chopped, and when the onion is fried to an amber color, throw in slices of cold boiled potatoes, which must be thoroughly stirred until they are turning brown; at this moment put in a spoonful of finely-chopped parsley, and as soon as it is cooked drain through a colander, so the potatoes retain the moisture of the butter and many particles of the parsley. Thus you may have Lyonnaise potatoes.