Wash and scrape until clean, and cook until tender. When cooked, put into hot dish, sprinkle with salt and add bits of butter. Serve at once.
PEAS AND CARROTS.
One cup of carrots cut in dice and cooked, two cups green peas (or canned), four tablespoonfuls cream, one tablespoonful butter, salt and pepper. Put carrots and peas in stew pan, add cream, butter, and serve hot.
POTATOES AU GRATIN.
First prepare your white sauce of one-half pint milk, one tablespoonful butter, two tablespoonfuls flour. Cream butter and flour and add to boiling milk. Cook about ten minutes in double boiler. Slice or chop cold boiled potatoes, put in baking dish. One layer of potatoes. Cover thickly with layer of white sauce and grated cheese. Season with salt, pepper, mustard and cayenne pepper to suit taste. Put in other layers in same manner and bake twenty minutes.
POTATO CROQUETTES.
Two cups hot riced potatoes, one-half teaspoonful salt, one-fourth teaspoonful celery salt, one teaspoonful finely chopped parsley, two tablespoonfuls butter, one-half teaspoonful pepper, yolk of one egg, a few drops of onion juice. Mix the above ingredients, beat until light, shape, egg and crumb, and fry in deep fat, drain on paper. Serve hot. Finely chopped almonds are a pleasant addition.
POTATOES O'BRIEN.
Boil with skin on, allow them to stand until perfectly cold. Peel and chop fine and use Spanish peppers and salt, cream and butter. If you wish to brown, don't use cream, just fry slowly in butter.