Potato Puffs

Take 1 cup of mashed potatoes, 1 egg, 1/2 cup of nut cream, and salt to taste. Beat the egg light without separating. and add to the mashed potatoes with the cream and salt. Beat until quite light. Fill oiled gem irons with the mixture, and bake in a quick oven. Take out carefully with a limber knife, and serve at once on a heated dish.

Stuffed Potatoes

Bake 4 large, oval-shaped potatoes; while hot, cut through center, crosswise. Dig out inside with a spoon. Season with nut cream and salt; whip until snowy white. Fill the shells again with this mixture. Stand them upright in a baking dish, and return to the oven until they brown over the top. If a fancy dish is desired, the potatoes may be wrapped in fringed tissue paper, and set with the cut side up in the platter in which they are served.

Warmed-Over Potatoes

Cut the potatoes quite fine or chop them and mix with nut butter--about 1 tablespoonful of butter to 1 pint of potatoes. When thoroughly mixed, form or press into cakes and place in frying-pan or spider, then put on the back part of the stove where it will cook slowly. It will not need any fat to keep it from sticking, as the nut butter in the potatoes will oil the spider. When brown on one side, turn over and brown the other side. Serve hot.

Browned potatoes, browned mush, and all other dishes to which you desire to give a fried flavor, such as croquettes, nutmeatose, cutlets, etc., should be dipped in very thin nut butter, sprinkled generously with parched corn flour, and browned in a quick oven.

Mashed Sweet Potatoes

Wash thoroughly, and remove all bad spots; then boil with the skins on until tender. Then remove the skins and mash, or it is better to put through a colander. Season with peanut cream and salt to taste, and bake in a pudding dish until nicely browned. Serve warm.

Escalloped Sweet Potatoes

Put well-boiled sweet potatoes through a colander, and to 2 cups of potatoes add 2 cups of peanut cream, 2 eggs well beaten, and 2 tablespoonfuls of zwieola. Salt to taste. Bake in the oven until nicely browned.

Pinic Potatoes

Bake as many potatoes as desired; carefully cut cap off the ends so that they can be replaced. Then remove the inside of the potatoes with a teaspoon, add salt and a little nut milk, and whip it light with a fork; then add to it some tender cabbage chopped very fine, seasoned with roasted almond meal, celery, salt, lemon-juice, a little chopped parsley, and a hard-boiled egg; fold into the light potato and fill the shells. Replace the lid with a little sprig of parsley peeping from beneath it. For a fancy dish, they are pretty wrapped in fringed paper.

Browned Potatoes

Take cold boiled potatoes and slice about one eighth to one fourth of an inch thick; place them upon an oiled tin, brush them over with peanut cream, and sprinkle upon them some corn pepper (see directions for making elsewhere) and a little salt; then bake in a very quick oven until the potatoes are of a nice brown, and serve at once.

Young Potatoes

Boil until tender, slice, add grated onions, salt, and raw peanut milk; bake until done.

Potato Balls

Mash some nice mealy potatoes, adding a little nut cream, the yolk of 1 egg, and salt to taste. Beat until very light, then roll into balls; brush with a cloth dipped in nut cream, place on an oiled tin, and bake in a quick oven. Make the balls about the size of the yolk of an egg.

These are nice to serve with mock fish.

If preferred, the balls may be coated with equal parts of pine-nut and corn-meal rubbed together.