Twelve potatoes, one and a half table-spoonfuls of salt, one table-spoonful of butter, half a cupful of boiling milk. Pare and boil as directed for boiled potatoes, and mash fine and light. Add the salt and butter. Beat well; then add the milk, and beat as you would for cake. This will give a light and delicate dish of potatoes. The potatoes must be perfectly smooth before adding the other ingredients.
Purée of Potato.
Prepare the potatoes as directed for mashed potatoes, except use a generous cupful of milk and half a teaspoonful of pepper. If the puree is to serve as a foundation for dry meats, like grouse, veal or turkey, use a cupful of rich stock instead of the milk. This preparation, spread on a hot platter, with any kind of cold meat or fish that has been warmed in a little sauce or gravy, heaped in the centre of it, makes a delightful dish for lunch or dinner.
Potato Puffs.
Prepare the potatoes as directed for mashed potato. While hot, shape in balls about the size of an egg. Have a tin sheet well buttered, and place the balls on it. As soon as all are done, brash over with beaten egg. Brown in the oven. When done, slip a knife under them and slide them upon a hot platter. Garnish with parsley, and serve immediately.
Riced Potato.
Have a flat dish and the colander hot. With a spoon, rub mashed potato through the colander on to the hot dish. Be careful that the colander does not touch the potato on the dish. It is best to have only a few spoonfuls of the potato in it at one time. When all has been pressed through, place the dish in the oven for five minutes.
Potato à la Royale.
One pint of hot toiled potatoes, a generous half cupful of cream or milk, two table spoonfuls of butter, the whites of four eggs and yolk of one, salt and pepper to taste. Beat the potato very light and fine. Add the seasoning, milk and butter, and lastly the whites of the eggs, beaten to a stiff froth. Turn into a buttered escalop dish. Smooth with a knife and brush over with the yolk of the egg, which has been well beaten. Brown quickly, and serve. It will take ten minutes to brown. The dish in which it is baked should hold a little more than a quart.
Potatoes à l'Italienne.