Potato puff
Beat a cupful of mashed potato to a soft, creamy mass, with a cupful of warm milk and an even tablespoonful of butter. Have ready two eggs, whipped light, and add to the “cream.” Pepper and salt to your liking; turn into a warmed and buttered pudding dish; set in a quick oven and bake, covered, for half an hour, then brown. Serve at once before it falls.
Potato drop cakes
Pare, wash and grate six good-sized raw potatoes; press out the water, add three well-beaten eggs and a heaping tablespoonful of flour, with salt to taste. Beat well, and drop by the great spoonful in deep, hot cottolene or other fat. Fry to a delicate brown.
Sweet potatoes au gratin
Peel and slice cold, boiled sweet potatoes. Grease a pudding dish, put a layer of potatoes in the bottom of it, sprinkle with salt, pepper, sugar and bits of butter. Put in more potatoes, sprinkle these as you did the others, and when the dish is full pour over the contents a gill of boiling water, in which a tablespoonful of butter has been melted. Strew with fine crumbs, sprinkle with salt and pepper, and bake, covered, for twenty minutes. Uncover and brown.
Sweet potato puff
Into two cupfuls of boiled and mashed sweet potatoes beat three tablespoonfuls of melted butter, a cupful of milk and four beaten eggs. Salt to taste, beat hard and turn into a greased pudding dish. Bake to a golden brown.
Pea pancakes
Open a can of green peas several hours before you wish to use them, drain in a colander and cover with cold water until you are ready to cook them. Boil tender in water slightly salted, drain, and while hot rub through a colander or vegetable press. Work in a teaspoonful of butter, with pepper and salt to taste. Stir for a minute, and let the paste get cold. Beat two eggs light and add to the cold paste, alternately with a cupful of milk. Sift half a teaspoonful of baking powder twice with four tablespoonfuls of flour, and stir into the mixture.