Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Cook two cups potato balls in boiling water until tender. Drain, and serve with [Maître d’Hôtel Butter].

Italian Potatoes

Mix two cups hot mashed potatoes, one teaspoon onion juice, one tablespoon finely chopped parsley, one egg yolk well beaten, four stiffly beaten whites, one half cup grated cheese, and salt and pepper to taste. Pile lightly in baking dish and bake until brown.

Franconia Potatoes

Pare six medium-sized potatoes; parboil five minutes. Place on grate under roast beef. Baste with beef fat, and bake from twenty to thirty minutes, turning often.

Baked Potatoes

Wash and scrub six potatoes of uniform size. Place in dripping pan, and bake in hot oven forty-five minutes to one hour, turning when half done. Pierce with skewer, and serve immediately.

Browned Sweet Potatoes

Cut cold boiled sweet potatoes in lengthwise slices, sprinkle with salt and pepper. Brush with butter and sprinkle with brown sugar. Brown in hot oven.