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Potatoes in the Oven

Place in a saucepan some well-washed potatoes, with their skins on, together with enough water to cover them, and boil well; then peel and mash them; spread a layer of the potatoes in a baking-dish, grate some Parmesan cheese over and add a few lumps of butter; use up the remaining quantity of potatoes in the same manner, finish with a layer of the grated Parmesan cheese and butter; brown in the oven, and serve while hot.

Potatoes, Julienne Style Some peeled potatoes of medium-size should be cut into slices crosswise with a fluted vegetable knife, then fried in plenty of smoking hot fat, serving them while hot.

Potatoes, Lulu Chop fine, wash well and wipe on a cloth some raw potatoes, and place them in a saucepan with some butter, season and cook them very slowly while covered, tossing them frequently, and when they become soft, beat them up and dress in layers in a vegetable dish, strewing over them a little grated Parmesan cheese, pour over them some melted butter, and bake for half an hour in a slack oven.

Potatoes, Lyonnese Cut into round slices eight boiled potatoes, and lay them into a fryingpan with an ounce and a half of butter and the round slices of a fried onion, seasoning with a pinch each of salt and pepper. Cook for six minutes, until they become well browned, tossing them all the while, and serve with a small quantity of chopped parsley sprinkled over.

Potatoes Maitre d'Hotel Peel and boil some carefully selected potatoes, taking care not to boil too long; then drain them and let them become cold, after which they are to be cut into rather thick slices. Place in a flat stewpan a good-sized lump of butter and dredge in a half tablespoonful of flour, stir until well dissolved and melted; then mix in gradually a breakfast cupful of broth and stir continually until boiling; then place the potatoes in with a tablespoonful of chopped parsley, with pepper and salt to the taste. Stew them for two or three minutes, move the pan to the edge of the fire and stir in quickly the yolk of an egg previously well beaten with a teaspoonful of cold water and a very small amount of strained lemon juice. When the egg has become thickened turn the potatoes together with their sauce on to a flat dish, and serve.