alt and dry for a few minutes, and
then pour melted butter over them and sprinkle with chopped parsley.

MASHED POTATOES

Old potatoes may be used. Pare as many potatoes as required. Boil in
salt water, drain thoroughly when done and mash them in the pot with a
potato masher, working in a large tablespoon of butter and enough milk
to make them resemble dough, do not allow any lumps to form in your
dish. Garnish with parsley.

SCALLOPED POTATOES, No. 1

Grease a pan with butter. Choose the potatoes that are so big or
misshapen you wouldn't want to use them for boiling or baking. Cut them
in thin slices. Spread them in the pan in a layer an inch thick.
Sprinkle with pepper and salt to taste. Dot with butter here and there,
perhaps a half teaspoon for each layer. Four or six bits of butter
should be sprinkled over each layer. Repeat the layers of the raw
potatoes until the pan is full. Cover them with milk. Place in the oven
and cook for one hour.

SCALLOPED POTATOES, No. 2

Cut two cups of cold potatoes into cubes; mix well with two cups of
cream sauce, adding more seasoning if necessary; pour into a baking
dish; cover with one cup of bread crumbs and dot with small pieces of
butter and bake for about half an hour.

ROAST POTATOES

Take either sweet or Irish potatoes, or both; pare, wash, and salt them,
and lay them around the meat, and let them roast for about
three-quarters of an hour. Turn them about once, so they will be nicely
browned.

CREAMED POTATOES

Make a cream sauce, a little thinner than usual by adding a little extra
milk. Cut two cups of boiled potatoes into small cubes and mix them
thoroughly with the same. Cook in a double boiler until the potatoes are
thoroughly hot, add a little chopped parsley if desired, and serve.

POTATOES AU GRATIN

Slice two cups of cold boiled potatoes and add them to two cups of hot
cream sauce. Bring all to a boil; remove and add three tablespoons of
grated cheese, salt and pepper to taste. Pour all into a baking dish,
sprinkle buttered bread crumbs over the top and set in the oven to
brown.

GERMAN FRIED POTATOES

Cut up some raw potatoes quite thin, salt and pepper and drop in boiling
fat. Cover up at first to soften them. Turn frequently to prevent
burning and then remove the cover to brown slightly.

SARATOGA CHIPS

Proceed as above; but do not cover and do not take as many potatoes at
one time.

HASHED BROWN POTATOES, LYONNAISE