Hashed Brown Potatoes

Put into a medium-sized omelet pan enough fat salt pork to yield one-third cup of fat; remove the pieces of pork. Have ready two cups of finely chopped, cold boiled potatoes seasoned with salt and pepper; add them to the fat and stir constantly over the fire for about two min utes, then press gently to make them compact; place where they will brown slowly. In using an uncovered gas range, place an asbestos mat under the pan and turn the flame as low as possible. When nicely browned, which will require fully fifteen minutes, fold over like an omelet, turn onto a hot platter and serve. A little practice is necessary to do this well.

Deviled Potatoes

Four cold boiled potatoes, six hard-boiled eggs, one pint of cream sauce, one-third cup of dried bread crumbs, two tablespoonfuls of melted butter.

Make a cream sauce of one pint of milk, two rounding tablespoonfuls each of butter and flour, one level teaspoonful of salt and one-half saltspoonful of white pepper. Cut eggs and potatoes in one-fourth inch slices. Mix the melted butter thoroughly through the bread crumbs. Put alternate layers of potato and egg into a baking dish, having the bottom layer of potatoes and sprinkle each layer of egg very lightly with salt and pepper. Pour the cream sauce over gradually; cover top with the buttered bread crumbs and bake until the crumbs are brown.

Potato Puff

Two cups of hot, mashed potatoes, half a cup of hot milk, two eggs, two rounding tablespoonfuls of butter, salt and pepper to taste. Prepare the potatoes as for mashed potatoes, add the butter and milk, salt and pepper; then add the beaten yolks, and when thoroughly mixed stir in gently the well-beaten whites of the eggs. Place in a baking dish and bake in a quick oven until a delicate brown.

Potatoes On The Half Shell

Take six good-sized, smooth potatoes. Bake about one hour. When done cut in two lengthways and with a spoon carefully scoop out the potato into a hot bowl. Mash fine and add two rounding tablespoonfuls of butter, about half a cup of hot milk, a rounding teaspoonful of salt, and white pepper to taste. Beat until very light and then add the well-beaten whites of two eggs. Stir in gradually. Fill the skins with this mixture, brush over with the yolk of the eggs and place in the oven until brown, about fifteen minutes.

Creamed Potatoes

Cut raw potatoes into half inch cubes, cover them with boiling salted water and simmer gently for twenty minutes. Drain and turn into a vegetable dish, and to each pint of cubes allow half a pint of cream sauce.

(See rule for cream sauce.)

Potatoes Au Gratin

Prepare a pint of potatoes as for creamed potatoes, place the potatoes in a baking dish, pour over them the cream sauce and cover with one-third of a cup of dry bread crumbs into which two tablespoonfuls of melted butter has been thoroughly rubbed. Bake until brown.

(Half a cup of grated cheese may be added to the cream sauce just before pouring over the potatoes.)

Sweet Potatoes On Half Shell

Select nicely shaped sweet potatoes of medium size. Clean carefully and bake; cut in half lengthwise; carefully remove the pulp and put through a vegetable press; season with salt, butter and a little cream; beat well; refill the shells with this mixture, using a pastry bag and star tube. Sprinkle liberally with powdered sugar, and return to the oven until thoroughly heated.

Glazed Sweet Potatoes

Select medium-sized potatoes, boil in salted water until tender, not an instant longer, drain and quickly scrape off the skin; cut in half, lengthwise; arrange in a buttered dripping pan, spread liberally with butter and sprinkle liberally with sugar. Bake in a rather hot oven until well browned, which will require thirty to forty minutes. Remove carefully with a limber knife.