Plain Boiled Potatoes

Peel the potatoes, taking off a very thin peeling. Throw them into cold water for half an hour, then drop into a kettle of boiling, unsalted water; boil until you can pierce them to the centre with a fork. Drain perfectly dry; stand them in a kettle over the fire; sprinkle lightly with salt and shake until they are white and dry. Turn at once into a heated dish; send to the table uncovered.

Potatoes Boiled In Their Jackets

Scrub the potatoes thoroughly; rinse them; soak in cold water for half an hour. Then boil precisely the same as directed in preceding recipe. Potatoes in jackets may have a peeling taken off the entire round of the potato, lengthwise. In this way a portion of the salts are lost.

Mashed Potatoes

After the potatoes are boiled and dry, put them through a vegetable press into a hot bowl or another saucepan. To each quart of mashed potatoes (these need not be measured, you can tell by the eye) add a half cup of scalding milk. Beat over the fire until they are light and white. Heap at once into a heated dish. Do not pack them down, and do not cover the dish.

Potato Croquettes

1 pint mashed potatoes

Yolks of 2 eggs

1 tablespoonful chopped parsley

1 teaspoonful onion juice

1 teaspoonful salt

1 saltspoonful pepper

1/4 nutmeg, grated

Add all the ingredients to the mashed potatoes; mix; form into cylinders; dip into beaten egg, roll in bread-crumbs; fry in hot fat. The fat for potato croquettes must be at least 360° Fahr. or the potato will swell and crack the covering. Instead of being dry they will be greasy.

Boulettes Potatoes

1 pint mashed potatoes

1 teaspoonful summer savory or thyme

1 teaspoonful salt

Yolks of 2 eggs

1 teaspoonful onion juice

1/4 nutmeg, grated

A dash of red pepper

Add all the ingredients to the mashed potatoes; form into small balls a little larger than an English walnut; dip them in egg, and roll in breadcrumbs; fry in hot fat. These are very nice to use as a garnish for mock fish; also a nice accompaniment to baked beans.

Potato Puff

1 pint mashed potatoes

Whites of 2 eggs

1/2 cup hot milk

1 saltspoonful pepper

If the potatoes are cold, put into a saucepan with the milk and pepper and stir until they are hot; then fold in the whites of the eggs, well beaten. Turn this into a baking-dish and bake until a golden brown, about fifteen minutes.

Baked Potatoes

Select potatoes of even size, scrub and soak them in cold water for half an hour; put into a moderately hot oven and bake until they are soft to the very centre. Do not pierce them with a fork, but after they have been baking half an hour take one in your hand in a towel, press it carefully without breaking the skin; if it feels soft to the centre, it is done. Take each potato carefully in your hand in a towel and work it inside the skin until it is thoroughly mashed. Dish on a napkin and send at once to the table.