Boiled Potatoes

Scrub the potatoes, scrape them if desired, and put in hot water. Boil until tender. If the potatoes are old and have become dry by evaporation it is sometimes wise to soak them for a little while in cold water, or to start them over the fire in cold water. Drain until dry, dust with salt, and cover with a thick cloth until ready to serve; then serve with garnish of parsley.

Potatoes, French Fried. Recipe given on Page 287.

Stuffed Eggplant. Recipe given on Page 335.

Apples and Sweet Potatoes. Recipe given on Page 293.

A Christmas Garnish for the Mashed Potatoes. Holly Leaves are cut from Green and the Berries from Red Peppers.

Baked Potatoes

Scrub with a vegetable brush, put into hot oven (500 degrees Fahrenheit), and let cook until thoroughly soft, (forty-five minutes, or longer if the potatoes are large). Turn the potatoes occasionally to insure their baking evenly. Upon removal from the oven, break the skins at once or thoroughly prick with a warm fork prong to permit the escape of steam. Then wrap loosely in a napkin and slip potatoes and napkin into a dish, and serve.

Potato, French Fried

Scrape three or four potatoes, wash them thoroughly, and then cut into strips; wash them after they are cut, and dry thoroughly in a cloth. Have ready a pan of very hot clarified fat; put the potatoes into a frying-basket, plunge into the fat, and fry the potatoes until they are brown and crisp. When done, drain, sprinkle with salt, and serve on a folded napkin. This is sufficient for five persons.

Savory Potatoes

Six or eight potatoes, two small onions, one table-spoonful of finely chopped parsley, one heaping teaspoon-ful of butter, half a teaspoonful of salt, one-fourth teaspoonful of white pepper, half a cupful of milk, half-cupful of water, three heaping tablespoonfuls grated cheese. Put the butter in bottom of saucepan. Pare the potatoes thinly, chop onions and parsley, mix salt and pepper together on a saucer. Cut the potatoes into slices and put a layer in the saucepan. Sprinkle in a little seasoning, then onion and parsley. Begin again with the potatoes and alternate. When all are used pour in the water. Cover closely and cook gently for twenty minutes. Now pour in the milk and allow it to cook for another fifteen minutes. Lift the potatoes carefully on a flat dish, and strew the grated cheese over them and brown in the oven. This dish may be cooked in a casserole.