This section is from the book "Progressive Cookery", by E. M. Hinckley. Also available from Amazon: Progressive Cookery.
Eight potatoes, eight strips of bacon, one-half saltspoon of pepper, Wash and peel the potatoes, then with an apple-corer take a piece out of the potatoes from end to end, draw through the holes the strips of bacon well seasoned with pepper. Bake in an earthen dish.
Select potatoes of uniform size. Wash and scrub them. Pare and cover with cold water. Put them into a saucepan of boiling salted water. Cook half an hour or until soft. Drain off every drop of water. Place the saucepan, uncovered, at the back of the stove to let the steam escape. Shake gently. Serve hot.
One cup of fresh mint, one-quarter cup of brown sugar, one-half cup of vinegar. Pick off the leaves, chop them, add the vinegar and sugar, if the vinegar is too strong add a little water or more sugar. Make about one-half hour before needed.
Boil potatoes, press them through a tin ricer into a hot dish.
To one pint of hot boiled potatoes add one tablespoon of butter, one-half teaspoon of salt, a speck of pepper and enough hot milk to moisten.
Mash in the saucepan in which they are boiled; beat with a fork till light and creamy. Turn out lightly on a hot dish.
Make cold mashed potatoes into round cakes about one-half inch thick. Put into a baking tin and brush over with milk. Bake in a hot oven till a golden brown.
Prepare mashed potatoes, adding a little celery, salt and chopped parsley; beat the whites of two eggs to a stiff froth; add a little salt. Turn into a baking dish, pile in a rocky form, bake ten minutes, until brown.
A very attractive dish is mashed sweet and white potatoes, served together; put first a strip of the white, the width of the dish, then one of the yellow, and so on, until the dish is full.
Never smooth mashed potato. Pile it lightly up. Cook scalloped potatoes an hour in a hot oven in a pudding pan. Soak cauliflower one-half hour before cooking, head downward in salted water.
Make potato salad of yesterday's and to-day's potatoes.
Peel potatoes and lay in cold water, scoop into round balls with French cutter. Put them into boiling salted water, parboil them, remove with a skimmer, partially cool, brown in hot butter; add a little onion juice. These make a very pretty garnishing for stews and entrees.
Slice raw potatoes very thin, let lay in ice water one hour. Have the deep fat smoking hot. Heat wire frying basket, remove potatoes and dry quickly in cloth, put them into the frying basket a few at a time, plunge into boiling fat, fry a light brown. Put on brown paper to absorb the fat, and set in the oven to dry off a few moments. Heat fat again and fry remainder of the potatoes, spread on fresh brown paper and dry as before. The success of these potatoes depends altogether on the heat of the fat.