Potato Fish Balls.—Mix two parts of mashed potato with one part of finely picked up fish of any kind, season to taste, form into balls or cakes, and fry brown. The grease in which fish balls are to be fried should be boiling hot before they are put into it. Freshly cooked potato is considered best for making fish balls, but cold answers very nicely.
Potato Soup.—Mix together over the fire an ounce each of butter and flour until the mixture begins to bubble, then add gradually a quart of boiling milk, season with salt and pepper, and stir in half a pint of mashed potato that has been rubbed through a sieve. The quantity of potato can be varied to suit the taste, and, if liked, a little minced may be added. This is sometimes called potato purée, and sometimes potage Parmentier—after the man who introduced the potato into France.
Potato Cakes.—Mash cold potato to a smooth paste with a little milk, season to taste, form into cakes half an inch in thickness, and either fry or bake.
Potato Biscuit.—Add a cup of milk to a quart of mashed potato, stir in sufficient flour to make it the proper consistency, mold into biscuit half an inch thick, and bake on a griddle or floured pan.
Potato Soufflé.—Put a quart of mashed potato in a saucepan over the fire, add an ounce of butter, season to taste, pour in gradually half a pint of milk, stir till the mixture begins to thicken, then turn into a baking dish, smooth the surface with a knife, put in a quick oven and brown lightly.
Potato Pie.—Cover the bottom of a baking dish with cold roast meat of any kind cut in small pieces, add a layer of cold sliced potatoes, then meat and potatoes in alternate layers till the dish is full. Add a little gravy or soup stock, or a lump of butter, season with salt and pepper, cover with a crust and bake.
Potato Fritters.—To a pint of milk add the yolks of three eggs, half a dozen medium sized cold, boiled potatoes grated, or finely mashed, and flour enough to make a batter the proper consistency for ordinary fritters—add the beaten whites of the eggs, and a little salt, and fry in boiling lard.
Potato Puffs.—To two cups cold mashed potatoes add two tablespoonfuls of butter, two beaten eggs, a cup of milk, and a little salt. Stir well together, pour into a baking dish, and bake in a quick oven.
With a lively imagination, a liberal supply of potatoes, and a few other ingredients, one can go on and multiply almost indefinitely the different styles in which potatoes can be prepared for the table; but through all the variations the seven cardinal methods of cooking them remain unchanged, and cover and include all the styles of serving, whether designated by plain unassuming names or dignified with pretentious, aristocratic titles.