Potatoes should be cooked with the skins on whenever possible, for the mineral matter is thickest next the skin, and much is lost when the potatoes are pared. Even for mashing, potatoes should be cooked with the jackets on, drained, quickly pared and turned into a hot crock where they can be mashed without cooling.

Potato Or Sweet Potato Souffle

(Good for the Sunday dinner)

To every quart well-seasoned mashed potatoes add one stiffly beaten egg white. Heap in casserole or glass baking dish. Place in hot oven until browned and very hot. If potatoes are well-beaten, egg can be omitted. Potatoes may be prepared, put into baking dish and set aside several hours, then heated just before serving.

Special Baked Potatoes

Split into halves good sized baked sweet or Irish potatoes. Remove potato from skin, mash, season and return to shell. A half hour before serving time place in oven to heat and brown.

If Irish potatoes are used, a teaspoon onion juice should be added.

Potatoes Baked In Milk

Put a quart thinly sliced potatoes, sprinkled with 2 teaspoons salt, into a baking dish, add hot milk to almost reach top, bake slowly until tender. Remove cover and brown.