Fried potato hash
Chop cold boiled potatoes, season with salt, pepper and onion juice. Have two tablespoonfuls of good dripping, hissing hot, in a frying-pan; put in the potatoes and pat smooth. Cook slowly, turning the frying-pan occasionally that they may brown evenly on the bottom. In about twenty minutes they should be nicely colored and crusted into a thick sheet. Reverse carefully upon a hot platter.
Brown creamed potatoes
Cut eight potatoes into small dice of uniform size, boil tender in salted water, drain and stir into a pint of milk which has been thickened with a tablespoonful of flour rubbed into one of butter; season. Turn all into a deep dish and bake until brown.
Potatoes with cheese sauce
Boil a dozen potatoes and, while hot, mash soft with hot milk and melted butter, adding salt and white pepper to taste. Whip light and heap in the center of a fire-proof platter. Smooth the sides of the mound with a knife and carefully remove about a cupful of potato from the center of the mound, leaving a cavity in its place. Dip a feather or brush in the beaten white of an egg and wash the inside of the hollow and the top and sides of the mound with this. Now set in the oven to get very hot and to brown lightly. When done draw to the door of the oven and fill the hollow with the sauce—made according to the following recipe—sprinkle the potatoes and cheese with crumbs and return to the oven for five minutes before sending to the table.
Sauce for the above
Heat a cupful of milk with a generous pinch of soda; season with pepper, salt and onion juice, and thicken with a heaping tablespoonful of butter cooked to a roux with one of flour; cook one minute and add three large spoonfuls of grated Parmesan cheese.
Mashed potatoes
Boil and mash white potatoes and whip to a cream with a cupful of hot milk and a tablespoonful of melted butter. Whip for fully five minutes with two forks, then pile upon a hot platter.