How To Stew Old Potatoes+

This is a good way to cook potatoes which are so rank and tough as hardly to be eatable in any other form.

Pare and quarter, if large. Soak in cold water one hour. Put into a pot with enough cold salted water to cover them. When almost done, turn off the water, add a like quantity of milk, and bring to a boil. Before taking up, stir in a heaping tablespoonful of butter, a little salt, a handful of chopped parsley, and thicken slightly with flour previously wet in cold milk. Boil one minute, and pour all into a deep dish.

Stewed Potatoes for Breakfast+

Pare, cut into dice, and soak in cold water half an hour. Stew in enough hot salted water to cover them. Before taking up, and when they are breaking to pieces, drain off half the water, and pour in a cupful of milk. Boil three minutes, stirring well; put in a lump of butter the size of an egg rolled in flour, a little salt and a pinch of pepper; add a little parsley; boil up well and turn into a covered dish.

This is an excellent family dish. Children are usually fond of it and it is very wholesome.

Baked Potatoes

Wash and wipe some large ripe potatoes, and bake in a quick oven until tender, say from three-quarters of an hour to an hour, if of a good size. Serve in a napkin with the skins on. Tear or cut a hole in the top when you eat them, put in a bit of butter with salt and pepper. They are good for boys' cold fingers at supper-time on winter nights.

Potato Puff+

Take two cupfuls of cold mashed potato, and stir into it two tablespoonfuls of melted butter, beating to a white cream before adding anything else. Then put with this two eggs whipped very light and a teacupful of cream or milk, salting to taste. Beat all well, pour into a deep dish, and bake in a quick oven until it is nicely browned. If properly mixed, it will come out of the oven light, puffy, and delectable.

Potatoes Warmed Over - Alias Au Maitre D' Hotel

Slice cold boiled potatoes a quarter of an inch thick, and put into a saucepan, with four or five tablespoonfuls of milk, two or three of butter, pepper, salt, and some chopped parsley. Heat quickly, stirring all the time until ready to boil, when stir in the juice of half a lemon. This last ingredient entitles the dish to the foreign title. Pour into a deep dish, and serve very hot.

Potato Croquettes+

Season cold mashed potato with pepper, salt, and nutmeg. Beat to a cream, with a tablespoonful of melted butter to every cupful of potato. Bind with two or three beaten eggs, and add some minced parsley. Roll into oval balls, dip in beaten egg, then in bread-crumbs, and fry in hot lard or drippings.

Pile in a pyramid upon a flat dish, and serve.

Fried Potatoes+

Pare, wash, and slice some raw potatoes as thin as wafers. This can be done with a sharp knife, although there is a little instrument for the purpose, to be had at the house-furnishing stores, which flutes prettily as well as slices evenly. Lay in ice-water for half an hour, wipe dry in two cloths, spreading them upon one, and pressing the other upon them. Have ready in the frying-pan some boiling lard or nice dripping, fry the potatoes to a light brown, sprinkle with salt, and serve in a napkin laid in a deep dish and folded over them. To dry them of the fat, take from the frying-pan as soon as they are brown, with a perforated skimmer, put into a cullender and shake for an instant. They should be crisp and free from grease.

Or,

Chop cold boiled potatoes into bits, season with pepper and salt, and fry lightly in dripping or butter, turning them constantly until nicely browned.