2 cups sliced cold potatoes 1/2 teaspoon salt.
1/2 cup cut celery 1 tablespoon butter.
Mix the potatoes with the rather finely cut celery. Add the salt and the melted butter, stir together, place in a hot oven and bake until nicely browned on top; stir the potatoes and let brown again. Repeat this two or three times until the potatoes have been nicely browned throughout and the celery well cooked.
2 cups chopped, boiled onions 2 teaspoons salt.
4 cups cold minced potatoes 4 tablespoons butter.
Peel the onions and cook in boiling salted water in an uncovered vessel until tender. Drain and cut the onion into small pieces. Mince cold boiled potatoes by putting through a food chopper or slice. Mix the potatoes and onions, sprinkle with the salt and dot the potatoes with the butter. Cover and bake in the oven until thoroughly heated, then uncover and brown. When browned on top, stir the potatoes from the bottom and brown again.
4 medium sized potatoes 2/3 cup milk.
1/3 cup cream 1 1/2 teaspoons salt.
Peel and boil the potatoes as for Minced Potatoes. Add the salt, milk, and cream and put to bake in the oven. Allow them to cook slowly for one-half hour or more or until the liquid becomes quite thick.
4 medium sized potatoes.
1 cup bread crumbs.
4 tablespoons flour 2 cups milk.
2 tablespoons toasted bread crumbs 1/2 teaspoon salt.
Boil the potatoes, chop and spread in the bottom of a pan. Cover with the grated cheese, then spread a layer of bread crumbs, then pour over all the white sauce, made as follows: Rub together the flour and butter, add a little hot milk, then the remainder of the hot milk, and salt. Cook twenty minutes in a double boiler. When pouring the white sauce over the bread crumbs and potato, see that it permeates thoroughly. Sprinkle the toasted crumbs over the top, and bake in a quick oven.
Boil six medium sized sweet potatoes in salted water with skins on for ten minutes, remove skins and cut in halves lengthwise. Arrange in a buttered pan. Make a syrup by boiling for three minutes 3/4 cup sugar and 1/3 cup water. Add 1 1/2 tablespoons butter. Brush potatoes with syrup and bake until brown, basting with remaining syrup. Serve in hot covered dish.
6 small sweet potatoes 2 teaspoons salt 2 eggs.
1 1/2 tablespoons sugar 3 tablespoons butter 3 tablespoons flour.
3 cups milk.
Pare the sweet potatoes and cut each one into about 4 pieces. Cook in boiling water until they can be pierced with a silver fork. Then drain off the liquid and place the potatoes in a casserole or baking dish. While the potatoes are boiling, heat the milk in a double boiler. Mix the butter and the flour, and add slowly the hot milk, stirring meanwhile. Then set over the fire and let come to the boiling point. Cook until thickened and add the salt and sugar. Beat the eggs and slowly a little of the hot sauce. Then add this to the sauce and pour over the sweet potatoes. Bake in a slow oven until set, taking care not to let cook until the mixture " curdles".
6 medium sized sweet potatoes 1 egg.
2 tablespoons butter 2 tablespoons milk 1 teaspoon salt.
Peel the potatoes and drop at once into cold water to prevent discoloration. Boil, drain and put through a colander. Add the butter, milk and salt. Beat the egg and stir into the mixture. Form into croquettes. Dip in dried bread crumbs, then into a beaten egg to which has been added 2 tablespoons of milk or water, then back into the bread crumbs. Bake in a buttered pan until nicely browned. Serve with White or Cream Sauce.
Peel the sweet potatoes and toss into cold water immediately to prevent discoloration. Cut in halves lengthwise. Cook in boiling salted water or steam until tender. Drain and place in a buttered dripping pan. Brush the tops of the potatoes with butter. Sprinkle slightly with sugar. Place in a hot oven and bake until nicely browned.