POTATOES--COLD BOILED

Hashed Brown Potatoes



Chop two cold boiled potatoes rather fine, season with salt and pepper.



Put a tablespoonful of butter in an ordinary sauté pan; when hot, put in

the potatoes, smoothing and patting them down; stand over a moderate fire

and allow them to cook undisturbed for at least eight minutes; then with a

limber knife fold over one half as you would an omelet; stand again over

the fire for about three minutes and turn at once on to a heated dish.



These are exceedingly difficult to make. Directions must be carefully

followed; the butter must be hot when you put in the potatoes; the whole

must be packed firmly down so that it will not break when turning out.





O'Brien Potatoes



Chop one green pepper rather fine. Chop sufficient red pepper to make two

tablespoonfuls. Put two tablespoonfuls of butter in a frying pan, add the

peppers, which must be sweet; shake until the peppers are soft, cover over

four cold boiled potatoes, chopped rather fine, that have been seasoned

with a teaspoonful of salt and a dash of pepper.



Press them down as you do hashed brown potatoes, let them stand for a

moment, stir them up, mix well, without breaking, and press down again.



Let these stand until brown, fold over as you would an omelet and turn

out on a heated platter.





Potatoes au Gratin



To each four good-sized cold potatoes chopped fine allow a pint of cream

sauce, to which you have added four tablespoonfuls of grated cheese; mix

the potatoes with the sauce, turn them into a baking dish, dust with

cheese, and brown in a quick oven.