4 medium-sized potatoes
1 quart milk
1 small onion
3 tablespoons fat
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon celery salt
Dash of black pepper
2 teaspoons chopped parsley

Boil the potatoes in salted water. When soft, put through a ricer, slice the onion and scald the milk with the onion in it. Remove the onion. Add the milk to the potato. Melt the fat, add the flour, stir into the boiling soup, boil one minute. Sprinkle with the parsley.

Parboil about 6 medium-sized sweet potatoes.  Cut in thick slices.  Put a layer in a well greased baking dish.  Sprinkle with salt, pepper, and 1 tablespoon brown sugar.  Repeat until the dish is filled.  Pour over the top 3/4 cup cream or rich milk and cover the top with buttered crumbs.  Bake 1/2 hour in a moderately hot oven.

2 1/4 cups of grated sweet potato
1 cup milk
1/2 cup sugar
2 eggs
1 teaspoon cinnamon
1/4 teaspoon ginger

Mix the spices and sugar and beat the eggs slightly.  Mix all the ingredients together and pour into a well-greased baking dish.  Bake in a moderte oven until firm.  This may be served with milk or cream.

1 cup cold mashed potatoes
1 1/2 cups flour
3/4 cup milk
2 eggs, well beaten
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons melted fat

Soften the potato with the milk, sift eh baking powder and salt with the flour.  Add the potato, then the eggs and lastly the fat.  Bake 30 minutes.

If the potato is very dry, a little more milk may be added.

Creamed Potatoes

Wash, pare, and dice three medium-sized potatoes, or enough to make about 2 cups. Cook in boiling salted water. When tender, drain, shake gently and dry at the back of the stove with the saucepan uncovered.

Reheat in 1 cup of white sauce. Sprinkle 1 tablespoon of parsely, chopped very fine, over the potatoes before serving.

White Sauce for Creamed Potatoes

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon salt
White pepper
1 cup milk

Heat the butter in a saucepan. When it bubbles, add the flour and salt. Add the hot milk, a little at a time, stirring each time until the mixture is perfectly smooth.

Here are 3 sweet potato recipes for glazed sweet potatoes, sweet potato balls, sweet potato croquettes. Read more »

1 1/2 cups cold, fully-cooked chicken
1 tablespoon butter
1 tablespoon flour
1/2 cup milk or stock
Dash of nutmet
1/2 teaspoon onion juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon lemon juice
1 egg
Bread crumbs and beaten egg

Cook the flour in the butter.  Add the milk gradually, then the seasonings and chicken.  Remove from the fire; add the egg, well-beaten; mix and cool.

Shape in small cones; dip in another beaten egg.  Ross in bread crumbs.  Put in a wire frying-basket and lower into boiling hot fat.  Test the fat by lowering a piece of stale bread into it; if the bread browns in thirty seconds, the fat is sufficiently hot.

Fry the croquettes a light brown.  Drain over the fat; lay on paper towels in a warm plae for a few minutes and serve.

Note:  The secret of success is to have the croquettes well-coated with egg and crumbs and to have the fat sufficiently hot.  Olive oil is a good fat to use.