Peel potatoes of uniform size and soak for half an hour in cold water. Cover with boiling salted water and cook until tender but not broken. Drain thoroughly and keep hot, uncovered, until dry and mealy. Or, without peeling, let them stand in cold salted water for half an hour before cooking. Season with salt, pepper, and butter if desired. Minced chives or parsley may be added.

POTATO BALLS

Season a pint of hot mashed potatoes with salt, pepper, celery salt, minced parsley, and butter. Add a little onion-juice if desired or a beaten yolk. Moisten with a little milk or cream and add half of a beaten egg if the yolk has not been used. Shape into smooth round balls, brush with the remainder of the egg, and bake on a buttered tin until brown. Or, dip in egg and crumbs and fry in deep fat. The celery salt may be omitted.

BAKED POTATOES

Scrub potatoes of equal size, wipe dry, and bake for an hour in a hot oven. Break the skins that the steam may escape. Peel before baking if desired.

BAKED MASHED POTATOES

Mix together two cupfuls of hot mashed potatoes, half a cupful of cream or milk, two tablespoonfuls of butter, the yolk of one egg, and the whites of four, and salt and pepper to season. Beat very light, folding in the stiffly beaten whites last. Turn into a buttered baking-dish, brush with the beaten yolk of egg, and brown quickly. Or, arrange mashed potatoes in layers in a buttered baking-dish, alternating with lumps of butter and grated Parmesan cheese. Have cheese and butter on top. Brown in the oven and serve in the same dish.

BROWNED POTATOES

Peel and parboil potatoes of equal size. Drain and put into a baking-dish or into the pan with a roast and bake until brown, basting with butter or drippings. They may be dredged with flour before baking.

CREAMED POTATOES

Cover the potatoes with cold salted water, bring gradually to the boil, and cook slowly. Cool in the refrigerator. When ready to serve, peel and chop very fine, and reheat in hot butter, seasoning with salt, black pepper, and cream. Cover and let stand for ten minutes before serving.

POTATO CAKE

Mash boiled potatoes, season with salt and pepper, dredge with flour, and moisten with a very little milk. Butter a frying-pan, and shape into a flat cake to fit it. Cover and cook slowly until done, then dot the top with butter, and brown in the oven. The milk may be omitted and the potato shaped like an omelet. Fry brown, turning once.

POTATO CROQUETTES

Mix together two cupfuls of hot mashed potatoes, two teaspoonfuls of butter, one-third cupful of grated cheese, and salt, cayenne, and grated nutmeg to season. Add the yolks of two eggs beaten with two tablespoonfuls of cream, mix thoroughly, and shape into croquettes. Dip in flour, then in beaten egg, then in crumbs, and fry in deep fat.

DUCHESS POTATOES

Beat the yolk of an egg and add to it enough well-seasoned hot mashed potatoes to make a stiff mixture. Shape into balls, put into a shallow buttered baking-pan, brush with the well-beaten white of the egg, and brown in the oven.

POTATO FLAKES

Butter a baking-dish and press hot boiled potatoes into it through a colander or potato ricer, having first sprinkled the potatoes with salt and pepper. Put into the oven for a few minutes and serve. Or, sprinkle with crumbs, pour over a little melted butter, and brown in the oven.

POTATOES JULIENNE

Cut peeled and sliced potatoes into thin match-like shreds. Soak for an hour in cold water, drain, dry thoroughly, and fry in deep fat in a frying-basket. Sprinkle with salt and serve. These are sometimes called Shoestring Potatoes.

HASHED BROWN POTATOES

Peel and chop fine enough raw potatoes to make a pint. Heat two tablespoonfuls of beef drippings in a frying-pan, add the potatoes, sprinkle with salt and pepper, add two tablespoonfuls of stock or hot water, cover and cook slowly until soft, then more rapidly until brown. If more liquid is required, add a little stock or water or cream. When a crisp crust is formed, loosen at the edges, and turn like an omelet.

HASHED CREAMED POTATOES

Peel raw potatoes, chop fine, and put into a buttered baking-dish with alternate layers of well-seasoned Cream Sauce, sprinkling each layer of potatoes with salt, pepper, minced parsley, and onion-juice. Have sauce on top. Sprinkle with crumbs, bake for half an hour, and serve in the baking-dish.

LYONNAISE POTATOES

Slice two small onions and fry in butter. Reheat with six or eight boiled potatoes sliced thin or cut into dice. Season with salt and pepper, cook until brown, sprinkle with minced parsley, and serve. A few drops of vinegar or a teaspoonful of lemon-juice may be added.

MASHED POTATOES

Peel potatoes and soak for an hour in cold water. Drain, cover with fresh cold water, adding a teaspoonful of salt. Boil, put through a potato ricer, season liberally with butter, moisten slightly with milk or cream, and add pepper and salt to taste. If desired, add a little celery salt. Beat thoroughly and serve; or, put into the serving-dish, score the top into squares with a knife, pour over a little melted butter, and brown in the oven.

BOILED NEW POTATOES

Scrape off the skins, or rub off with a coarse cloth. Soak for an hour in cold water, drain, cover with cold salted water, and bring to the boil. Cook for half an hour, drain, sprinkle with salt, and dry for two or three minutes before serving. Add a little melted butter if desired. Or, pour over a cupful of cream or milk, which has been boiled with a heaping tablespoonful of butter. Or season with salt, pepper, minced parsley, melted butter and cream; a sprinkle of carraway seed may be added, or, serve with Hollandaise Sauce.

CREAMED NEW POTATOES

Rub the skins from new potatoes with a coarse cloth. Cook until done in boiling salted water, pour over a Cream Sauce, and, if desired, sprinkle with minced parsley. Old potatoes, boiled whole, may be served in the same way.

POTATOES O’BRIEN

Cut boiled potatoes into dice and reheat in butter with canned red peppers cut into strips or fried green peppers, or both, and season with chopped onion fried in butter if desired. Or, prepare according to directions given for French Fried Potatoes, cutting into dice and frying with them the red or green peppers or both.

STUFFED POTATOES

Cut the top from each of six baked potatoes, scoop out the pulp, and mash to a smooth paste with three tablespoonfuls each of butter and cream, and salt and pepper to season. Add one-fourth cupful of grated cheese and cook to a smooth paste. Take from the fire, stir in one well-beaten egg, fill the skins, and bake.

POTATOES AND CHEESE

Peel and chop raw potatoes and cook, covered, very slowly in seasoned butter. When they are soft, drain and put into a baking-dish in layers, alternating with grated Parmesan cheese. Pour over a little melted butter and bake for half an hour in a slow oven. Serve in the same dish.

POTATOES À LA PROVENÇALE

Peel and slice the potatoes, wipe very dry, and sautÉ in oil. Cook slowly, adding a little minced garlic and onion towards the last. Finish cooking in the oven. Just before serving, drain and season with salt, minced parsley, and lemon-juice.