CRUST POTATOES.
Use small, imported German potatoes. Boil with the skins, peel and turn in yolk of eggs and rye nuts; fry in oil and butter. Serve with sprouts, or spinach and eggs.
STEAMED POTATOES.
Peel small sized potatoes, wash and put into a steamer or colander. When done pour into a dish, and mix with chopped parsley and fresh butter.
FRENCH FRIED POTATOES.
Peel and cut into long strips or thin slices. Put into salt water on ice for half an hour. Fry in boiling oil.
MASHED POTATOES.
Peel, wash, and boil or steam the potatoes; when done, mash fine, and add some hot cream or cold buttermilk, and a little salt, also a piece of butter.
MASHED SWEET POTATOES.
Prepare the same as white potatoes.