(During the 18th century, the immigrants to America brought with them the potato.) Indigenous to the Andes in Peru, it had been introduced to Europe by the early explorers from Spain. It fast became a stable crop in many of the counties on that continent. There are many different varieties that have been developed for it's many uses, but the early settler probably had the white variety that he used for boiling, baking and mashing, the three most common uses. Other early uses for the potato were whipped; stuffed; scalloped; potato salad; cottage fried; French fried; hash brown; fritters; casserole, and potato pancakes.

     Many ingenious uses were developed for using the left over potatoes, was developed by the thrifty housewife, i.e. Delmonico; Lyonnaise; Chartreuse; Duchess; Croquettes; Scones; and Curried. Whether these were identified with the fancier names or not, we do not know, but they were prepared the same way.)