STUFFED POTATOES
Cut the top from each of six baked potatoes, scoop out the pulp, and mash to a smooth paste with three tablespoonfuls each of butter and cream, and salt and pepper to season. Add one-fourth cupful of grated cheese and cook to a smooth paste. Take from the fire, stir in one well-beaten egg, fill the skins, and bake.
POTATOES AND CHEESE
Peel and chop raw potatoes and cook, covered, very slowly in seasoned butter. When they are soft, drain and put into a baking-dish in layers, alternating with grated Parmesan cheese. Pour over a little melted butter and bake for half an hour in a slow oven. Serve in the same dish.
POTATOES À LA PROVENÇALE
Peel and slice the potatoes, wipe very dry, and sauté in oil. Cook slowly, adding a little minced garlic and onion towards the last. Finish cooking in the oven. Just before serving, drain and season with salt, minced parsley, and lemon-juice.
ONE HUNDRED AND FIFTY WAYS TO COOK OTHER VEGETABLES
BOILED ARTICHOKES
Cut off the tips of the leaves and round off the bottoms, removing the stalk and trimming away the under leaves. Soak for half an hour in salted water, washing thoroughly. Boil until tender in a large quantity of salted water. Drain, and remove the soft inside with a spoon. Put into a serving dish, dot with butter, heat until the butter is melted, and serve; or, serve with [Béchamel] or [Hollandaise Sauce].