Cut cold boiled potatoes into dice a quarter of an inch square; mix them with enough white sauce to well moisten them.
Place a tablespoonful of butter in a frying-pan; when the butter is hot, put in the potatoes and sauté them until browned on the bottom, loosen them from the pan, and turn them like an omelet onto a flat dish; or this preparation may be put in a baking-dish, sprinkled with crumbs and grated cheese, then put in the oven to brown, and served in the same dish.
CREAMED POTATOES
Cut cold boiled potatoes that are a little underdone into dice or into slices one eighth of an inch thick. Put them in a saucepan with enough milk or cream to cover them, and cook until the potatoes have absorbed nearly all the milk; then to every two cupfuls of potato add one tablespoonful of butter, one half teaspoonful of salt, a dash of pepper, and, just before serving, a teaspoonful of parsley chopped very fine; or a white sauce may be made, using cream, if convenient, and the potatoes placed in it just long enough to heat them; or a cream sauce may be poured over hot boiled potatoes; then sprinkle with parsley.
BROILED POTATOES
Peel and cut the potatoes lengthwise into slices one quarter of an inch thick. Broil them on both sides over moderate heat until tender; spread each slice with butter, and sprinkle with salt and pepper. Serve very hot.
Or, use cold boiled potatoes. Dip each slice in melted butter; sprinkle with pepper and salt and broil three minutes on each side.
BAKED POTATOES
Select large potatoes of uniform size and shape. Wash and scrub them with a brush. Bake them in a hot oven about an hour, or until soft; press them to see if done, but do not pierce them with a fork; when soft break the skin in one place, and serve at once on a napkin. They become watery if kept.