Roasted Potatoes

Choose medium sized potatoes; peel them and lay them in a baking pan, sprinkle with a little salt and dredge with flour; brush them over the top with an oiled brush, and pour on water so the potatoes are nearly covered; set in the oven and bake about one hour and a quarter or more; the liquid should cook down just enough to leave a thin gravy to pour over the potato on dishing it up.

Scalloped Potato

Slice some peeled raw potatoes into thin slices, put into an oiled granite baking pan about one inch deep of sliced potatoes, sprinkle with salt, then with lightly browned flour, repeat the process again, then pour on enough water to cover the potatoes; the pan should not be quite full, or it will boil over in the oven; set the pan into the oven, and bake about one hour and a half. Milk may be used in place of water, if desired.

Potatoes Dauphine

2 cups mashed potatoes, 2 tablespoons thick cream, yolk 1 egg, 1/2 teaspoon salt.

Boil the potatoes, drain well, and mash them through a colander. Return them to the sauce pan and set on the edge of the stove. Add the cream to the yolk, beat slightly, and pour into the potato; beat well with a wooden spoon; the potato should be hot so it will dry out and not be too soft. When partly cool turn out on a board slightly floured, and divide into pieces about the size of an egg; mold into leaf shape, diamond shape, squares or patties. Mark on the top with the edge of a knife, lay in an oiled baking pan, leaving a little space between them. Brush them over the top with a little milk or cream, and bake on the top grate of a hot oven until a light brown in color.