6 medium sized potatoes 1/3 to 1/2 cup milk or cream.
2 to 3 tablespoons butter 1 teaspoon salt.
Select well shaped potatoes of about equal size. Bake until soft, then cut or break the potato at about the middle. Remove the contents, mash the potato, add salt, butter and sufficient cream or milk to cause the potato to beat up light. When very light fill the skins with the seasoned potato, piling it up in irregular shapes. Set the stuffed potatoes in the oven for a few minutes to brown.
3 medium sized potatoes 1/2 small onion.
1 tablespoon butter 1 cup water.
1 1/2 teaspoons salt.
Peel and slice the onion in the bottom of a buttered pan. Then slice the potatoes. There should be one pint of sliced potatoes. Sprinkle with salt and pour over the hot water. Bake in a slow oven two hours or more.
Prepare a pint of potato balls, using a French cutter for the purpose. Small cubes will do if the cutter is not obtainable. Put the potatoes to cook in boiling salted water for ten minutes. Drain and add one cup of hot milk. Continue the cooking until the potatoes are soft. Cream one tablespoonful of butter and add one beaten egg yolk. When well blended with the butter, add one tablespoon lemon juice, one tablespoon chopped parsley and one-half tea-spoonful of salt. Lift a little of the hot milk from the potatoes into the butter, then pour quickly into the potatoes, stirring while so doing.
Boil potatoes. Place them in a shallow baking pan and for every half dozen medium-sized potatoes used, melt one level tablespoonful butter and with a brush (a small paint brush is most convenient for such purposes) spread lightly over them. Put into a hot oven and bake till a nice golden brown.
4 medium sized potatoes 2 tablespoons milk.
2 tablespoons butter 1 1/2 teaspoons salt.
Slice or chop cold boiled potatoes and place in a buttered pan. Add the salt and mix with two tablespoons melted butter. Place in a hot oven until nicely browned. Stir, add the milk and brown again. Stir again and brown the third time.
3 medium sized potatoes 1 teaspoon salt.
1/2 cup cream.
Peel the potatoes and put to cook in boiling salted water to cover. When beginning to get tender add a cupful of cold water and bring again to the boiling point. When tender drain and cool. Cut into three-fourths inch cubes or slices. Put into a buttered pan and place in the oven. When thoroughly heated and beginning to brown pour over them the cream and stir. Allow the potatoes to brown again on top and stir once more. When browned again serve. One-half cup milk (scant) and one tablespoon of butter may be substituted for the cream if desired.
3 medium sized, boiled potatoes 1 small onion.
2 sprigs of parsley 2 tablespoons butter 1/4 tablespoon salt.
Put the butter, chopped parsley and grated onion into a double boiler. When the butter is melted, slice and add the potatoes and also the salt. When thoroughly heated through, serve.