- Potatoes, prepared as for mashed potatoes, 2 cups.
- Cream or milk, ¾ cup.
- Melted butter, 2 tablespoonfuls.
- Eggs, yolks and whites beaten separately, 2.
- Salt.
Mix and beat up thoroughly, folding in the beaten whites last. Make into balls, put into greased pans, brush with beaten egg, and bake a light brown.
MINCED POTATOES
Mince six large, cold potatoes. Put them in a baking-pan, cover with milk; add a little cream, and bake fifteen minutes.
SCALLOPED POTATOES NO. 1
- Potatoes, medium size, 6.
- Milk sufficient to cover, mixed with tablespoonful of flour.
- Crumbs.
- Butter.
- Salt.
Cut potatoes into even slices, put in a baking-pan, sprinkle with a little salt, and a few small pieces of butter. Pour over the milk and flour mixture, and sprinkle the top with a layer of crumbs. Cover and bake till potatoes are tender. Remove the cover and brown lightly.
SCALLOPED POTATOES NO. 2
- Cold, boiled potatoes, sliced.
- Thin cream sauce.