Ingredients

• 2 1/2 cups hot mashed potatoes

• 2 1/2 tablespoons butter

• 1/2 teaspoon baking powder

• Salt and pepper

• 1/2 cup hot cream or milk

• Whites of 2 eggs

Directions

• Mix all ingredients, except eggs.

• Beat thoroughly.

• Add the whites of the 2 eggs beaten until stiff.

• Pile lightly in a buttered baking dish and bake at 350 degrees until well puffed and browned.

1. Select small potatoes of uniform size.

2. Wash, pare, and parboil in boiling salted water for ten minutes.

3. Drain dry and fry a golden brown in deep hot shortening for about 12 minutes.

4. Shortening should not be hot enough to brown potatoes until the last five minutes of cooking, otherwise potatoes will not be cooked throughout.

5. Drain on paper towels. Sprinkle with salt and serve at once.

3 cups hot mashed potatoes
1 cup hot milk
1/2 cup fine bread crumbs
1 tablespoon butter or margarine
1 tablespoon grated cheese
2 eggs
1 tablespoon flour
1/2 teaspoon baking powder

Mix the potatoes, milk, bread crumbs, butter, and grated cheese.  When cool, add the eggs, beaten.  Sift together the flour and baking powder and stir in.  Mix well, then drop by spoonfuls in hot fat and fry until golden brown.  Drain on paper towels and serve crisp and hot.

6 to 10 small potatoes
2 medium size onions, diced
3 green peppers, seeded and diced
Cream sauce (recipe below)

Pare and parboil the potatoes in salted water for 10 minutes. Drain and dice potatoes, and mix with onions and peppers. Fry in preferred shortening. Place in a baking dish and cover with cream sauce. Bake at 350 just until the top is browned.

Cream Sauce

1 cup milk
1 tablespoon flour
1 tablespoon butter
1/2 cup grated cheese

1.  Beat with 4 cups of freshly boiled hot potatoes 3/4 cup boiling milk, 1 heaping tablespoon butter or margarine, salt, and pepper to taste.

2.  Beat first with a fork, then with a spoon and finally with an egg beater, adding more hot milk if very stiff.

3.  The mixture should be perfectly smooth, very light, and almost as thin as cake batter.

4.  Pile this in large spoonfuls in a baking pan and sprinkle with grated cheese.

5.  Bake at 350 for a few minutes until cheese has melted and crisped.

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 »

Here are two old time potato recipes for stuffed potatoes and potato balls. Read more »

Pare, wash, and dry good sized potatoes.  Cut into finger lengths as if French frying.  Lay in a baking pan and pour over them 2 tablespoons of vegetable oil for each pint of prepared potatoes.

Bake at 350 degrees for about 45 minutes.  Sprinkle with salt when about half done.

Toss around in the pan 2 or 3 times while cooking so all sides may be equally browned.

Wash, pare, and cut potatoes in 1/2 inch cubes.  There should be 3 cups.  Blanch by parboiling 5 minutes in boiling, salted water.  Drain.

Melt 1/3 cup butter in a frying pan.  Add potatoes and cook over a slow fire until potatoes are soft and delicately browned.

Melt 2 tablespoons shortening in a saucepan.  Add a few drops of onion juice, 1 1/2 tablespoons flour, 1/2 teaspoon salt, 1/8 teaspoon pepper.  Stir to a smooth paste and pour on slowly 1 cup hot milk, stirring constantly.  Add 1 egg yolk, slightly beaten and cook for another minute or so until egg is cooked.

Pour sauce over potatoes and sprinkle with finely chopped parsley.

2 cups hot mashed potatoes

1/2 teaspoon salt

1/4 teaspoon celery salt

Dash cayenne, if desired

1 tablespoon butter

1 egg

1 teaspoon shredded parsley

Into the hot potatoes, beat the butter and seasonings.  Allow to cool for a few minutes, then add the parsley and egg.  Whip with a fork until thoroughly blended.  Roll between the hands into small balls, dip in flour, fry in hot fat, and drain on paper towels.