Pare the potatoes and cut into small dice. Cook tender in boiling water, salted. When clear, but not broken, turn off the water and cover with hot milk into which you have stirred a lump of butter rolled in flour. Simmer for ten minutes, add a tablespoonful of finely-minced parsley, boil up once and serve.
Hashed potatoes, browned (No. 1)
Cook as in last recipe, but when ready for the milk turn the stewed potatoes into a buttered pudding dish, cover with the milk, butter and flour and bake, covered, half an hour. Then uncover and brown.
This dish is particularly good if a little onion juice and about a tablespoonful of minced celery be mixed with the potatoes just before they are put into the bake-dish. The dice should be very small.
Hashed potatoes, creamed and browned (No. 2)
Cut a dozen cold boiled potatoes into very small dice. Thicken a cupful of hot milk with a tablespoonful of flour, rubbed into one of butter. Season to taste and stir the potato dice into this sauce. Stir for just a minute; turn into a greased baking-dish and brown in a good oven.
Lyonnaise potatoes
Cut a dozen cold boiled potatoes into dice of uniform size. Shred two onions very thin and put them into a frying-pan with two tablespoonfuls of butter. Fry the onion to a light brown; add the potatoes and fry until delicately colored, stirring frequently. Strew with chopped parsley and serve.
Potato croquettes
Into a pint of hot mashed potatoes stir a tablespoonful of butter, a beaten egg, salt and pepper and enough cream to make the potatoes of the proper consistency to be formed into croquettes. Roll in egg and cracker crumbs and set in the ice-box for an hour before frying in deep cottolene or other fat to a light brown. Drain in a hot colander.