This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1 pint of mashed potato.
2 tablespoons flour.
2 tablespoons butter 2 teaspoons Savora.
1 1/2 cups water.
Form the seasoned, mashed potato into round cakes, place in a buttered pan and pour over them a gravy made from the remaining ingredients.
Rub the flour and butter together, add the salt and Savora and pour over these slowly the hot, but not boiling water, stirring meanwhile. Bake in a moderate oven about 20 minutes.
Season 1 pint mashed potatoes with 1 teaspoon salt, 2 tablespoons butter. To prepare stuffing: Mash 6 hard boiled egg yolks together with 1 tablespoon butter, 1/4 teaspoon salt and 1/4 teaspoon celery salt. Shape into six balls. Surround each with the potato. Brush the balls with milk. Bake until nicely browned.
4 cups mashed potatoes 2 egg yolks.
4 tablespoons butter 1/3 cup milk.
2 teaspoons salt.
Prepare the mashed potato by forcing through a ricer or colander, add the salt, butter and milk and beat until light. Beat the egg yolks until light and stir into the potatoes. Turn about three-fourths of the potatoes into a baking dish, reserving the remainder for piping. For this secure a pastry bag with a tube having a scalloped edge, and fill with the potatoes. By gentle pressure with the hand, force the potatoes through the fluted tube in such a way as to make any desired pattern. Beat one egg-white slightly and dilute with one tablespoon of milk, and with this brush the potatoes lightly and bake in a moderate oven until nicely browned.
4 cups mashed potatoes 2 tablespoons butter.
4 tablespoons milk 2 eggs.
Boil the potatoes in salted water, mash and add butter and milk. Separate the eggs, adding the well beaten yolks to the potatoes and beat thoroughly, then add the stiffly beaten egg whites. Turn into a buttered dish and bake in a moderate oven until nicely browned on top.
1 cup mashed potatoes 1/2 teaspoon grated onion cup milk.
1/2 cup boiled or steamed rice.
1/4 teaspoon salt.
Mix all of the ingredients. The amount of milk will depend upon the dryness of other materials. Shape and dip into beaten eggs. Roll in bread crumbs and bake until brown.
6 medium sized potatoes.
2 teaspoons salt.
3 tablespoons butter 2 tablespoons flour.
3 cups milk.
5 tablespoons bread crumbs 1 small onion.
Peel and slice the potatoes and arrange a layer in the bottom of a baking dish. Put a little of the finely minced onion, bits of butter and a sprinkle of salt over this. Dredge slightly with flour, then place another layer of potato and continue to fill the dish, arranging the ingredients in the same order as for the first layer. Heat the milk and pour over the potatoes. Over all sprinkle the dry or buttered bread crumbs, and cook an hour or more in a moderate oven.
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