Baked potatoes, not being exposed to the solvent action of a liquid, lose none of their potash salts in cooking, as boiled potatoes do. The same is true of those roasted, and of those fried raw in deep fat.
ROASTED POTATOES
Bury medium-sized potatoes in the embers or ashes of an open fire for a half hour or more, according to their size. At the end of that time dust off the ashes with a brush. Burst the shells by squeezing them in the hand, and serve at once with salt, and butter or cream. Either baked or roasted potatoes are delicious eaten with sweet cream, salt, and pepper.
CREAMED POTATOES
Left-over potatoes may be used for this dish, or potatoes may be boiled on purpose for it. Whichever is used, cut them into half-inch dice, put them in an omelet-pan, season them with salt and pepper, and pour in milk until it is even with the surface of the potato; then simmer gently until all the milk is absorbed, or for about half an hour. For every pint of potatoes make a pint of white sauce, season it with a saltspoon of salt and a teaspoon of chopped parsley, and pour it over. Potatoes are very nice done in this way, if care is taken in simmering them in the milk. Unless this is done according to the rule, they will have the cold-potato taste, which is not at all palatable.
A little chopped onion may replace the parsley with good effect.
DUCHESS POTATOES
1 Pint of potatoes.
1 Teaspoon of butter.
½ Teaspoon of salt.
1 Egg.
¼ Teaspoon of white pepper.
Wash, pare, and boil the potatoes. Drain out every drop of water, and dry them in the usual way. When dry and mealy, put in the butter, salt, and pepper, and mash them thoroughly and quickly. If potatoes are mashed for a long time slowly, they become waxy, so endeavor to do it quickly and as lightly as possible. Then add the egg, well beaten, and the cream; mix, and form it into a flat cake (on a board) about half an inch thick. Cut it into oblongs or squares, or shape it into rounds or balls, brush over with the beaten white of egg, or milk, and bake in a hot oven until a delicate brown. Serve the cakes on a platter as soon as they are done.