A majority of the recipes herewith given are based upon the supposition that she has done this.
New potatoes with cream sauce
(Contributed)
Boil the potatoes in salted water until done. Drain and cover with a white sauce made as follows: Put two tablespoonfuls of butter into a saucepan and when it begins to bubble add two tablespoonfuls of flour; let them cook for one minute, then add one pint of hot milk, season with salt and pepper and a half teaspoonful of chopped parsley.
Potatoes, boiled au natural
Wash, drop into boiling water slightly salted, and cook fast until a fork will pass easily into the largest. Turn off the water, throw in a handful of salt, and set the pot, uncovered, at the back or side of the range, to dry the potatoes “off.” Serve in their skins.
Boiled potatoes
Pare with a sharp knife, and as thin as possible. Much of the mealiness of the potato depends upon this. The scullion who slashes away chunks of her beloved edible really deprives it of its chief merit, and all its comeliness. Have a pot of boiling water ready, salt it slightly and boil fast until a fork pierces the largest readily. Throw off the water immediately, sprinkle with salt, and dry out as directed in last recipe.
Baked potatoes (No. 1)
Select fine potatoes of uniform size. Wash, wipe and bake until the largest yields to the pressure of thumb and finger. Serve wrapped in a hot napkin. If the eater will knead his potato skilfully between his fingers before breaking it open, he will find a mealy mass upon opening it. Never cut a baked potato. It makes it “soggy.”