Mrs. S.T. Rorer

“ Where a little cooked meat and, at the same time, mashed potatoes, are left over, the meat may be seasoned with a savory sauce, turned into a baking dish, the mashed potatoes slightly thinned with hot milk and then slightly thickened with flour, and used as a crust. ”

“ Cold mashed potatoes may be made into croquettes by adding to each pint four tablespoonfuls of heated milk, the yolks of two eggs, a tablespoonful of chopped parsley, a teaspoonful of grated onion, a quarter of a teaspoonful of pepper; stir over the fire until the mixture is thoroughly heated; form into cylinder-shaped croquettes, dip in egg and rolled bread crumbs and fry in smoking hot fat. Potato croquettes are more difficult to fry than meat croquettes ”

“ 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 ”