Baked Potatoes

Medium sized. Scrub with a brush. Bake in a moderate oven on a grate until soft-about 45 minutes-turning occasionally. When done, press in a cloth until skin breaks, to let steam escape. Serve folded in a napkin or in an uncovered dish.

Stuffed Baked Potatoes

6 baked potatoes.

2 tbsp. butter.

1/2 c. hot milk.

1 tbsp. salt.

1/2 tsp. pepper.

1 tsp. chopped parsley.

Bake large potatoes. Cut lengthwise through center, remove inside of the potato, mash, season, return to the shell and brown. Cover top of potato with grated cheese.

Boiled Potatoes

Select potatoes of uniform size, scrub, pare and remove all spots. Put them into boiling salted water and boil gently about 30 minutes, or till tender, when tried with a fork. Drain off the water; shake the pan over the fire to make the potatoes dry and mealy. Serve in a hot uncovered dish.

Mashed Potatoes

1 pt. hot boiled potatoes.

1 tbsp. salt.

1/8 tsp. pepper.

2 tbsp. butter.

1/2 c. hot milk.

Mash potatoes in a hot pan, add seasonings and hot milk. Beat with a fork to make white and light. Heap on a hot dish without smoothing the top. If desired, place the dish on the grate of a hot oven, to brown the top.

Creamed Potatoes

6 potatoes, peeled and cut in cubes.

2 tbsp. butter.

2 tbsp. flour.

1 c. milk.

1 tsp. salt.

1/8 tsp. pepper.

1 tsp. chopped parsley.

Boil potatoes till tender, make cream sauce by melting butter, then adding flour, then milk, and cook till thick. Add seasoning and pour over potatoes. One-quarter cup grated cheese may be added to potatoes if desired.

Escalloped Potatoes

Six medium sized potatoes, peeled and cut in very thin slices; place in a buttered baking dish in layers, alternating with salt, pepper, butter, and a thin layer of sifted flour. Add warm milk so that it is visible on top layer. Bake in a slow oven one and a half hours. If potatoes are covered part of the time while baking, they will bake quicker. Serve in dish in which it is baked.

Lyonnaise Potatoes

2 c. cooked, chopped potatoes.

1 even tbsp. finely chopped onion.

2 tbsp. butter.

1 tbsp. chopped parsley.

Salt and pepper to taste.

Melt the butter, add the onion, and fry until a delicate brown. Add the seasoned potatoes and stir carefully until they have absorbed all the butter. Add the parsley and serve at once.

Potatoes O'Brien

Cut four good sized, pared potatoes into pieces one-third of an inch square. Let stand in ice water an hour or longer, then dry thoroughly. Fry in hot, deep fat for ten minutes and drain thoroughly. Melt one tbsp. butter in a frying pan; add the potatoes, three sweet red peppers, cut in tiny squares, and half a tsp. salt; let cook ten minutes, turning them meanwhile. Serve in a hot dish.