Take 10 pounds potatoes, thoroly washt, and put in a tin boiler and cover with cold water and let boil ½ hour. After water boils, stick a fork into 1 or 2 potatoes; if fork enters easily, they are done. Remove from stove and pour the water off and serve good and hot, with or without skins.
Creamed potatoes.
Take 8 pounds raw potatoes, diced in 1-inch pieces, boil until done, then pour water off; add 1 quart cold water, 1 can cream, and a little parsley, salt and pepper, and thicken with ½ pound white flour mixt in 1 pint cold water, then serve.
Fried potatoes.
Boil with peelings on, then slice and fry in lard; salt and pepper to taste.
German fried potatoes (for 20 men).
Take 8 pounds cold boiled potatoes, cut in round slices; add 2 pounds onions chopped fine, salt and pepper to taste. Put in about ½ pound lard and fry to nice brown color and serve hot.
Lyonnaise potatoes.
Boil 30 pounds potatoes and cut up. Mix in 5 pounds raw onions and little grease or lard. Bake in oven till done and browned.
Mashed potatoes.