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.


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.