Sweet Potatoes

Sweet potatoes require more time to cook than common potatoes. To Boil - Take large, fine potatoes, wash clean, boil with the skins on in plenty of water, but without salt. They will take at least one hour. Drain off the water, and set them for a few minutes in a tin pan before the fire, or in the stove, that they may be well dried. Peel them before sent to the table. To fry choose large potatoes, half boil them, and then, having taken off the skins, cut the potatoes in slices and fry in butter, or in nice drippings. To Bake - Bake as the common potato, except give them a longer time.

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 on to the potatoes, and stir until white and very light.

Browned Potatoes

Boil and three-quarters of an hour before a roast 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 mashed 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 tablespoon-fuls 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 cup 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 or 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 on a 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.

Potato Balls, Or Croquettes

Four large mealy potatoes, cold; mash them in a pan with two tablespoonfuls 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 rolls; dip them into an egg well beaten, and then into the finest sifted bread-rumbs; fry them in boiling lard.

Stewed Potatoes

Put into a frying-pan a small piece of butter, a little parsley chopped line, 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 sauce-pan 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.

Fried Oyster Plant

Parboil oyster plant; scrape off the outside; cut in slices; dip in beaten egg, roll in bread-crumbs, and fry in hot lard.