The Worcester domestic science school's one year course laboratory cook book

Wash potatoes, boil until soft, peel, mash. Put through ricer. Add salt, pepper, hot milk, slowly beating all the time. Add egg yolks beaten light, fold in egg whites. Turn into hot buttered dish. Bake y2 hour. POTATO MARBLES. Cut large potatoes into balls like marbles with a cutter. Cook slowly in boiling water 10 min., or until tender. Drain, and shake carefully until dry. Pour over them 1 T. melted butter for each cupful and roll about until all are buttered ; sprinkle with salt, pepper and minced parsley. Individual one potato cut into balls. May be served with Maitre de Hotel butter, parboiled and fried in deep fat. LYONNAISE POTATOES. Cut 1 pt. cold boiled potatoes into dice or thin slices and season with salt and pepper. Fry 1 T. minced onion in 1 oz. butter until yellow. Add potatoes and stir with a fork until they have absorbed all the butter, being careful not to break them. Sprinkle with chopped parsley and serve hot. (1 T. vinegar heated with the butter gives a good flavor.) CREAMED LYONNAISE POTATOES. 2 cups cold boiled potatoes cut in small cubes. !/4 cup chopped fine onion. 1 cup white sauce No. 1, or brown gravy. % cup bread crumbs, 2 T. butter. Place one-half the potatoes in a small baking-dish, forming an even layer, then the finely chopped onion ; sprinkle with one-half the crumbs, clot with 1 T. butter. Add the remaining half of potatoes, make even, sprinkle with crumbs and pour over the whole of the white sauce; add a final sprinkling of crumbs, garnish with butter, and bake in a moderate oven until brown. POTATO BALLS. Wash and pare potatoes. Shape in balls with a French vegetable cutter. Parboil in slightly salted water. Drain thoroughly, then fry in deep fat. Sprinkle with salt. Serve as a garnish with meats. POTATO SOUFFLE, To two cupfuls of smooth, well-seasoned and quite moist mashed potatoes add the yolks of two eggs. When a little cool stir in lightly the whites of two eggs, beaten very stiff. Put the whole into a puddingdish and brown in a quick oven. POTATO ROSES. 2 C. mashed potatoes y8 t. pepper 1 egg 1 T. butter % t. salt Add ingredients to potatoes, put mixture through pastry bag and rose tube. Bake until potato is brown. POTATO ROSES. Put a star tin tube into the end of a three-cornered pastry bag made of rubber sheeting or thick, firm drilling. Fill bag with mashed potato, twist the top tightly and press the potato through the tube into small mounds. CREAMED SWEET POTATO. Cut cold boiled sweet potatoes into cubes, place in well oiled baking dish, cover with white sauce, and brown in the oven. BROWNED SWEET POTATOES. Cut cold boiled potatoes into slices 14 inch thick. Spread with butter and sprinkle with sugar. Brown in oven, basting often with sauce in pan. BROILED POTATOES. Use large potatoes, either white or sweet, which have been boiled but are not quite done. Pare and cut in thick slices lengthwise, making about four for each potato. Dip in melted butter or beef fat and broil under gas or over coals until browned and cooked through. HASHED POTATOES.