Potatoes
In boiling potatoes, choose tubers, if possible, which are of the same size. When this cannot be done, put the larger potatoes at the bottom of the saucepan, the small ones on top.
Wash, pare, and put in cold water to prevent them from becoming discolored. During the winter, when potatoes grow old and soft, soak for two hours before cooking. Put in boiling salted water and cook until soft.
Drain and serve in a dish with folded napkin over them.
Baked Potatoes. a Select the smoothest and most wholesome potatoes for baking.
Scrub with a vegetable brush and lay in a baking pan. They will require forty minutes in a hot oven. Serve immediately or they are apt to become soggy.
Mashed Potatoes.
Take boiled potatoes and put them through a potato ricer, add butter, milk, pepper, and salt, and beat with ▲ fork until fluffy. Heap lightly in a dish and, if you wish, brown them over the top.
Scalloped Potatoes.
Cut potatoes in thin slices, put in layers in a baking dish sprinkled with pepper and salt, dredged with flour, and with a little butter here and there. Pour hot milk over it, until the milk can be seen through the potatoes, sprinkle with bread crumbs and bake in a hot oven for an hour.
Potatoes Baked on Half Shell.
Bake 6 or 8 good-sized potatoes; as soon as they are soft, cut in halves lengthwise, scoop out the inside, mix with butter, cream, pepper, and salt, and the whites of 2 eggs beaten to a stiff froth. Whip the potato until white and fluffy, then put back into the skins and rake them with a fork until they have a rough appearance on top. Return to the oven, and bake until brown on top.
Potato Omelet.