Scalloped Potatoes

Cut cold boiled potatoes into dice; to each pint allow a half pint of

cream sauce. Put a layer of the sauce in the bottom of a baking dish, put

in the potatoes, season with salt and pepper, cover with another layer of

cream sauce, dust the top with bread crumbs, dot here and there little

bits of butter, and bake in a moderate oven until a golden brown.





Potatoes in Milk



Cold boiled potatoes may be cut into slices and cooked in milk in a double

boiler until the whole is thoroughly heated; season with salt and pepper

and serve.



Sweet Potatoes



Cold boiled or roasted sweet potatoes may be mashed while warm, seasoned

with salt, pepper and butter and formed at once into croquettes; dip and

fry the same as white potato croquettes.





Lyonnaise Potatoes



Cut cold boiled potatoes into small dice; to each pint allow a

tablespoonful of butter; put the butter in an ordinary sauté pan, melt it,

add a tablespoonful of chopped onion, shake until the onion is golden

brown; throw in the potatoes, shake or toss over a hot fire until each

piece is slightly browned; sprinkle lightly with a half teaspoonful of

salt, a tablespoonful of parsley, and a dash of pepper; dish and serve.