Small new potatoes with white skins need not be peeled, but should be buttered liberally and served in a hot dish.
MASHED POTATOES.
Boil until tender and place in colander, have ready a large bowl with tablespoonful of butter and half a cupful of cream; mash through the colander into a bowl, then whip potatoes and seasoning thoroughly with a fork, as a spoon destroys the delicacy; place in dish and set uncovered over steam to heat thoroughly. Serve quickly.
POTATO CROQUETTES.
To one pint of hot mashed potatoes add one tablespoonful of butter, one half saltspoonful of pepper, one half teaspoonful of salt, one dash of cayenne, one half teaspoonful celery salt, and a few drops of onion juice. Beat until very light. When slightly cooled, mix in yolk of one egg; add one teaspoonful of chopped parsley. Shape into croquettes, roll in fine bread crumbs, then in a mixture of egg and milk, roll again in bread crumbs, let stand about fifteen minutes in a cold place, then fry by plunging in very hot fat for a moment. Do not fry more than three at a time, in order not to chill the fat. Drain carefully.
POTATO PATÊS.
Take a tablespoonful of warm mashed potato in the palm of your hand, shaping it like a ball; then with a teaspoon take out a good part of the center. Fill this potato patê shell with minced onion and celery cooked tender in butter, and add a grating of cheese; season to taste, then cover it over with potato; dip into melted butter and egg; place in a shallow baking pan and place in a hot oven, let come to a nice brown; serve on platter garnished with parsley.
SARATOGA CHIPS.
Select medium sized potatoes, pare, wash, and slice them very thin; dry with a napkin. Have kettle of cocoa butter, or oil, heated to right temperature (see “Important Notes”) and sprinkle potatoes in kettle; do not crowd; when a delicate brown, skim out, and place in sieve in a warm place to drain; sprinkle lightly with salt.