Hashed Brown Potatoes

Chop two cold boiled potatoes rather fine, season with salt and pepper. Put a tablespoonful of butter in an ordinary sautÉ pan; when hot, put in the potatoes, smoothing and patting them down; stand over a moderate fire and allow them to cook undisturbed for at least eight minutes; then with a limber knife fold over one half as you would an omelet; stand again over the fire for about three minutes and turn at once on to a heated dish. These are exceedingly difficult to make. Directions must be carefully followed; the butter must be hot when you put in the potatoes; the whole must be packed firmly down so that it will not break when turning out.

O'Brien Potatoes

Chop one green pepper rather fine. Chop sufficient red pepper to make two tablespoonfuls. Put two tablespoonfuls of butter in a frying pan, add the peppers, which must be sweet; shake until the peppers are soft, cover over four cold boiled potatoes, chopped rather fine, that have been seasoned with a teaspoonful of salt and a dash of pepper. Press them down as you do hashed brown potatoes, let them stand for a moment, stir them up, mix well, without breaking, and press down again. Let these stand until brown, fold over as you would an omelet and turn out on a heated platter.

Potatoes au Gratin

To each four good-sized cold potatoes chopped fine allow a pint of cream sauce, to which you have added four tablespoonfuls of grated cheese; mix the potatoes with the sauce, turn them into a baking dish, dust with cheese, and brown in a quick oven.

Scalloped Potatoes

Cut cold boiled potatoes into dice; to each pint allow a half pint of cream sauce. Put a layer of the sauce in the bottom of a baking dish, put in the potatoes, season with salt and pepper, cover with another layer of cream sauce, dust the top with bread crumbs, dot here and there little bits of butter, and bake in a moderate oven until a golden brown.

Potatoes in Milk

Cold boiled potatoes may be cut into slices and cooked in milk in a double boiler until the whole is thoroughly heated; season with salt and pepper and serve.

Sweet Potatoes

Cold boiled or roasted sweet potatoes may be mashed while warm, seasoned with salt, pepper and butter and formed at once into croquettes; dip and fry the same as white potato croquettes.

Lyonnaise Potatoes

Cut cold boiled potatoes into small dice; to each pint allow a tablespoonful of butter; put the butter in an ordinary sautÉ pan, melt it, add a tablespoonful of chopped onion, shake until the onion is golden brown; throw in the potatoes, shake or toss over a hot fire until each piece is slightly browned; sprinkle lightly with a half teaspoonful of salt, a tablespoonful of parsley, and a dash of pepper; dish and serve.

Broiled Potatoes

Cut cold boiled potatoes into thin slices lengthwise; dip each slice in a little melted butter, dust it with salt and pepper, and broil it over a clear fire until a golden brown. For dyspeptics it is better to broil the potato first and add the butter after, as the heating of the butter renders it indigestible. Sweet potatoes may be broiled after this same rule, and would be less greasy than when fried.

Vegetable Browned Hash

Chop two or three cold boiled potatoes rather fine, add an equal quantity of chopped carrot, and either string beans or peas, which ever you happen to have left over. You can add to this a cupful of stewed cabbage. Put two tablespoonfuls of butter into a shallow frying pan, mix the vegetables, put them into the butter, let them stand over a slow fire until they are browned thoroughly and crusted in the bottom. Fold one half carefully over the other, and press the two halves together; cook just a moment longer, and turn out on to a heated platter. This is a nice dish to serve with omelet and tomato sauce for luncheon or supper.