Slice raw potatoes, cover with cold water, and let soak over night. Drain dry between towels and fry in frying basket in hot fat about ten minutes. Drain and sprinkle with salt. Care must be used when lowering the basket into the hot fat, as the potatoes contain so much water it causes violent ebullition.
Potato Puff
Prepare two cups hot mashed potato. Add one half cup milk, two well-beaten yolks, two tablespoons butter. Salt and pepper to taste. Beat well; add beaten whites of two eggs. Pile lightly in buttered baking dish and bake until puffed and brown.
Hashed Brown Potatoes
Sprinkle two cups cold boiled potato cubes with salt and pepper. Melt one tablespoon butter; add one tablespoon flour and one half cup brown stock. Cook five minutes; add potato cubes; cook ten minutes, stirring, without breaking potatoes. Melt one tablespoon butter in another frying pan. When brown, turn in potatoes, spread evenly, and cook ten minutes; fold like an omelet, and serve hot.
Stuffed Potatoes
Bake six potatoes. When done, cut a lengthwise slice; scoop out the potato with a spoon. Mash; add one tablespoon butter, salt, pepper, one half cup milk, and two egg-whites beaten stiff. Refill skins with this mixture. Pile lightly, do not smooth, and bake until potatoes are puffed and brown.
French Potato Balls
Cut two cups of potato balls with French potato cutter. Parboil ten minutes, drain, and fry in deep fat.