EDITOR’S NOTE: This article is decorated with ads from 1917 ‘The House Beautiful’ Magazine.

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From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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Potatoes en Casserole

WASH and pare eight smooth round potatoes of uniform size. Cover with cold water and let stand two hours.

Drain, put in a casserole dish, sprinkle with salt and add butter, allowing one teaspoon to each potato. Cover and bake until soft (the time required being about forty-five minutes), turning every fifteen minutes.

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Spanish Potatoes

Season three cups hot riced potatoes with:
• three tablespoons butter,
• one-half cup cream, and
• salt to taste.

Beat vigorously five minutes, add one and one-half canned pimientos (cut in small pieces or forced through a purée strainer) and beat until well blended.

Re-heat and pile on a hot serving plate.

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Savory Potatoes

Force hot boiled potatoes through a potato ricer; there should be two cups. Season with three tablespoons butter, one and one-half teaspoons salt, and moisten with one-third cup milk or cream.

Beat vigorously and add one tablespoon chopped watercress and one teaspoon chopped fresh mint leaves.

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Chantilly Potatoes

Pile on a serving dish, three cups well-seasoned mashed potatoes.

Beat one-half cup heavy cream until stiff, add one-half cup grated cheese, and season with salt and pepper. Spread over potatoes.

Place in a hot oven and bake until cheese is melted and cream is delicately browned.

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Pomme Fondante

Force hot boiled potatoes through a potato ricer; there should be three and one-half cups. Season with:
• three tablespoons butter,
• one and one-half teaspoons salt, and
• one-fourth teaspoon pepper.

Add gradually, while beating constantly, two-thirds cup hot milk and beat vigorously three minutes.

Turn into a buttered baking dish, pour over one-half cup heavy cream and sprinkle with three-fourths cup coarse stale bread crumbs. Bake in a hot oven until crumbs are brown.

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Pittsburg Potatoes

• 1 quart 1/3-inch potato cubes
• 1 onion
• 1/2 can pimientos
• 2 cups white sauce
• 1/2 pound mild cheese
• 1/2 teaspoon salt

Cook potato cubes and onion, finely chopped, in boiling, salted water to cover, five minutes.

Add pimientos, cut in small pieces, and cook seven minutes; then drain.

Turn into a buttered baking dish and pour over white sauce, mixed with cheese and salt. Bake in a moderate oven until potatoes are soft.

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White Sauce:
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 2 slices onion
• 1/2 teaspoon salt
• Few grains paprika

Melt butter, add flour and pour on gradually, while stirring constantly, the milk which has been scalded with the onion, then the onion removed.

When boiling point is reached, add seasonings and beat until smooth and glossy.

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Alphonso Potatoes

Wash and pare five medium-sized potatoes and cook in boiling, salted water until soft; then cut in one-fourth-inch cubes.

Parboil one green pepper, from which seeds have been removed, six minutes and cut in one-eighth-inch squares. Add to potato cubes with three-fourths cup milk, and one-half teaspoon salt. Let simmer fifteen minutes.

Put in a buttered baking dish, sprinkle with one and one- half tablespoons grated Parmesan cheese, and bake ten minutes.

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Potatoes à la Goldenrod

Cut boiled potatoes in cubes; there should be two cups.

Separate yolks from whites of four hardboiled eggs. Chop the whites and force the yolks through a potato ricer or strainer.

Add potato cubes and chopped whites to one and one-half cups white sauce, turn into a hot serving dish. Sprinkle with yolks and garnish with parsley.

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Potato Moulds

Remove the inside from three baked potatoes and force through a potato ricer. Season with:
• two tablespoons butter,
• one-half teaspoon salt and a
• few grains pepper.

Add the white of one egg, beaten until stiff. Mould with a tablespoon; place on a buttered sheet, brush over with melted butter and bake in a hot oven until well browned.

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Martinique Potatoes

Scoop out inside of four large hot baked potatoes and force through a potato ricer. Add:
• one and one-half tablespoons butter,
• three tablespoons cream,
• one egg yolk slightly beaten,
• one-half teaspoon salt,
• one-eighth teaspoon pepper and a
• few gratings nutmeg.

Set on range and cook three minutes, stirring constantly; then add, gradually, the white of one egg, beaten to a stiff froth.

Shape between two buttered tablespoons, place on a buttered sheet and bake until delicately browned.

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Baked Potato Apples

• 1 1/2 cups hot riced potatoes
• Yolk 1/2 egg
• 2 tablespoons butter
• 1/2 teaspoon salt
• Few grains pepper

Mix ingredients and stir until well blended. Shape into forms representing small apples, using one tablespoon mixture to each apple.

Arrange on buttered sheet, brush over with yolk of egg, diluted with one-half tablespoon cold water, and insert cloves in both stem and blossom ends.

Bake in a hot oven until thoroughly heated and glazed.

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Potatoes à la Suisse

Wash smooth, round, medium-sized potatoes; put in dripping pan and bake in a hot oven until soft.

Remove a slice from each and scoop out most of the inside. Force through a potato ricer, season with butter, salt and pepper and add a small quantity of milk.

Slip an egg into each potato case and force potato mixture through a pastry bag and tube around edge.

Return to oven and bake until eggs are set. Arrange on serving dish and garnish with watercress.

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Anchovied Stuffed Potatoes

Wash and peel six medium-sized potatoes, arrange in a pan and bake in a hot oven, turning frequently; the time required being about fifty minutes.

Cut slice from each lengthwise, scoop out inside and force through a potato ricer. Add:
• one-half cup hot milk,
• two tablespoons butter,
• twelve anchovies, cut in small pieces,
• one-eighth teaspoon grated nutmeg and
• salt and pepper to taste.

Refill shells with mixture, sprinkle with grated cheese and bake until delicately browned.

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Deerfoot Potatoes

Wash and pare potatoes of uniform size. Remove from each two portions, using an apple corer.

Fill cavities thus made with sausages and insert rounds of potatoes to conceal sausages. Put in a pan and bake in a hot oven until potatoes are soft.

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French Fried Potatoes

Wash and pare small potatoes, cut in eighths lengthwise, and soak one hour in cold water to cover.

Drain and parboil in boiling salted water to cover two minutes; again drain, plunge into cold water.

Dry between towels, fry in deep fat until delicately browned, a few at a time, and drain on brown paper.

Heat fat to a higher temperature, return all the potatoes to fat, using a frying basket, and fry until crisp and brown, keeping the basket in motion. Again drain on brown paper and sprinkle with salt.

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Rector Potatoes

Wash, pare and shape potatoes, using an elliptical shaped French cutter. Fry in deep fat and drain.

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Fried Potato Curls

Wash and pare potatoes and cut in one-half-inch slices. Cut round and round so as to make curls.

Put in cold water and let stand thirty minutes.

Drain, dry on a towel and fry in deep fat. Drain on brown paper and sprinkle with salt.

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Fried Potato Dots

Wash and pare large potatoes and shape with an apple corer; then cut pieces thus formed in one-fourth-inch slices, crosswise.

Soak in cold water eight minutes, drain, cook in salted boiling water two minutes; again drain, put in ice water and let stand ten minutes.

Drain, dry between towels, fry in deep fat, drain on brown paper and sprinkle with salt.

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Lorrette Potatoes

Wash and pare large potatoes, and shape with a cutter, especially made for the purpose of cutting vegetables. Cover with boiling salted water and let boil five minutes.

Drain and plunge into ice-water and let stand one minute.

Again drain, dry between towels, fry in deep fat and drain on brown paper. Sprinkle with salt.

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Princess Potatoes

• 3 cups 1/2-inch potato cubes
• 1 cup white sauce
• 1 teaspoon beef extract
• 1/2 tablespoon lemon juice
• 1 teaspoon finely chopped parsley
• 1 tablespoon butter

Fry potato cubes in deep fat until delicately browned and drain on brown paper.

Make sauce of:
• two tablespoons butter,
• two tablespoons flour,
• one-third teaspoon salt,
• a few grains pepper and
• one cup milk.

Add beef extract, lemon juice, parsley and butter, bit by bit; then add potatoes and serve at once.

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Potatoes Rissolée

Wash, pare and trim eight new potatoes of uniform size. Let stand in cold water fifteen minutes, drain and dry between towels.

Fry in deep fat until delicately browned and drain on brown paper.

Put in baking pan and bake in a hot oven until soft, the time required being about twenty-five minutes.

Remove to serving dish and pour over one cup rich white or cream sauce.

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Sultan Potatoes

Wash and pare large potatoes and shape in circular pieces, two and one-half inches long and one-third inch in diameter, using a French vegetable cutter.

Fry in deep fat and drain on brown paper; there should be three cups.

Arrange on hot serving dish to represent a wood pile and pour over sauce, same as for Princess Potatoes, omitting the parsley.

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Fried Potatoes, Bourgoyne

Wash, pare and cut potatoes in one-fourth-inch slices; then slice in strips; there should be three cups.

Parboil one minute in boiling salted water, drain, dry on towel, fry in deep fat and drain on brown paper.

Melt three-fourths teaspoon butter in hot iron fry pan, and add three-fourths teaspoon finely cut chives; add potatoes and stir until potatoes have absorbed fat.

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Potato and Spinach Croquettes

Force hot boiled potatoes through a potato ricer; there should be two cups.

Add:
• two tablespoons butter,
• yolks two eggs, slightly beaten, and
• one-fourth cup finely chopped cooked spinach.

Season with salt and pepper.

Shape, dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper.

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Nut and Potato Croquettes

• 2 cups hot riced potatoes
• 3 tablespoons cream
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Few grains cayenne
• Few drops onion juice
• Yolk 1 egg
• 1/4 cup bread crumbs
• 1/4 cup cream
• 1/2 egg yolk
• 1/4 teaspoon salt
• 1/3 cup chopped pecan nut meats

Mix first seven ingredients and beat thoroughly.

Cook bread crumbs with cream to make a thick paste and cool; then add remaining ingredients.

Shape potato mixture in nests, fill with nut mixture, cover with potato mixture, roll until of the desired length and flatten ends.

Dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper.

Stand in circular form on serving dish and fill centre with a bunch of parsley.

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Piedmont Potato Croquettes

To two cups hot riced potatoes add:
• three tablespoons butter,
• three-fourths teaspoon salt,
• one and one-half tablespoons finely chopped truffles and
• the yolks of three eggs slightly beaten.

Shape in balls (allowing one rounding tablespoon of mixture to each croquette).

Roll in flour, dip in egg and roll in Jordan almonds, blanched and shredded. Fry in deep fat and drain on brown paper.

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Creamed Sweet Potatoes, Club House Style

Cut cold boiled sweet potatoes in one-half-inch cubes; there should be two cups.

Put in a saucepan with two tablespoons butter and cook three minutes.

Season with:
• one-half teaspoon salt,
• one-eighth teaspoon black pepper and
• few grains paprika.

Sprinkle with two tablespoons flour and pour over one cup rich milk. Cook very slowly twenty minutes.

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Candied Sweet Potatoes

Wash and cook six medium-sized sweet potatoes in boiling salted water to cover.

Drain, peel, cut in halves, lengthwise, arrange in buttered baking dish, sprinkling each layer with brown sugar, using one cup in all.

Pour over one-half cup melted butter. Cook in a slow oven two hours.

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Sweet Potatoes, Brulé

Cut three medium-sized cold boiled sweet potatoes in one-third-inch slices and sauté in butter until delicately browned.

Put one-fourth cup sugar and one tablespoon boiling water in small saucepan, place on range, bring to the boiling point and let boil until of the consistency of a thick syrup.

Put one-half tablespoon syrup in chafing dish, add potatoes, sprinkle with salt, paprika and a few grains cayenne.

Add one-fourth cup brandy, put lighted match to brandy, and as soon as brandy begins to burn, toss potatoes (using a fork and spoon) until brandy stops burning.

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Sautéd Sweet Potatoes with Rum

Wash and pare medium-sized sweet potatoes, and cut in one-third-inch slices, lengthwise.

Parboil in boiling salted water eight minutes, drain arid sauté in butter until well browned on both sides.

Remove to a hot serving dish, pour over Jamaica rum and light when sending to table.

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Sweet Potatoes, Flambant

Wash and pare large sweet potatoes. Cook in boiling salted water until soft, drain, cut in one-fourth-inch slices lengthwise and trim in oblong shapes of uniform size.

Sprinkle with salt and sauté until browned.

Arrange pieces overlapping one another on a silver platter and pour over and around brandy. Light liquor and baste, using brandy in dish until it stops burning.

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Scalloped Sweet Potatoes and Apples

2 cups cold boiled sweet potatoes cut in 1/4 inch slices
1/2 cup brown sugar
1 1/2 cups thinly sliced sour apples
4 tablespoons butter
1 teaspoon salt

Put one-half the potatoes in buttered baking dish, cover with one-half the apples, sprinkle with one-half the sugar.

Dot over with one-half the butter and sprinkle with one-half the salt; repeat and bake in a moderate oven one hour.