See directions for cooking vegetables.
One pint of cold boiled potatoes cut into dice, season with salt and pepper. Fry one scant tablespoon of finely minced onion in one heaping tablespoon of butter until golden brown. Add potatoes and stir with a fork till they absorb the butter, being careful not to break the potatoes. Add one tablespoon of chopped parsley and one tablespoon of vinegar.
Cut one pint cold potatoes into dice or thin slices, put them into a shallow pan, cover with milk, and cook until the potatoes have absorbed nearly all the milk. Add one tablespoon butter, one-half tablespoon salt, a speck of pepper and a little chopped parsley.
Select potatoes of uniform size, bake one-half hour or until done, take from oven, cut lengthwise or through the center. Scoop out the inside, squeeze through a potato-ricer. Heat half a cup of milk, two tablespoons of melted butter. Season the potatoes, add milk and butter and beat till light and creamy. Put back carefully into half skins, rounding neatly with a knife dipped in milk. Put in oven and brown quickly.
Cut cold boiled potatoes into cubes and season. Make a cream or milk sauce, put potatoes into part of sauce, place in a greased baking dish, cover with the remainder of sauce. Heat and brown slightly in a hot oven; sprinkle with chopped parsley and serve. Potatoes prepared in this way, using brown sauce instead, with a few drops of onion juice, are very good.
Plain boiled potatoes may be pleasantly varied by adding a bay leaf when cooking.
Slice raw potatoes, lay in cold water fifteen minutes. Put a layer of potatoes into a well greased baking dish, then sprinkle with salt and pepper and bits of butter, another layer of potatoes until two-thirds full, then pour in cold milk to nearly fill the dish. Put in the oven and cook covered one hour. They will be creamy if cooked in moderate oven.
Cut six cold boiled potatoes in dice. Melt two tablespoons of butter, add two tablespoons of flour, pour on one cup of hot stock and one cup of hot milk slowly. Add four heaping tablespoons of grated cheese, and salt and pepper to taste. Put a layer of potato in a dish, then some sauce, and so on until all is used. Sprinkle with crumbs and brown in the oven.
Cut cold baked sweet potatoes into quarter-inch slices, and put them in an earthen dish. Spread each layer with butter, and sprinkle with sugar. Bake until hot and slightly browned.
Six large potatoes, one-half pound salt pork, one teaspoon salt, one-half teaspoon pepper. Slice the potatoes and soak in cold water twenty minutes. Cut the pork in thin slices and freshen in cold water. Put alternate layers of pork and potatoes in a baking dish and sprinkle with seasoning. The pork should be at the top and bottom of the dish. Cover the dish and bake in a moderate oven thirty minutes. Remove the cover and bake twenty minutes longer.