Peas In Turnip Shells

Select turnips of even size, peel and scoop out centers. Drop in boiling salted water and cook until tender. Lift out carefully, drain, and fill with French peas. Pour over peas a rich white sauce, garnish and serve.

Mrs. G. O. Proffitt, St. Louis, Mo.

Pea Timbales

Drain and rinse one can of peas, and rub through a sieve. To 1 cup mashed peas add 2 well beaten eggs, 2 tablespoons melted butter, 2/3 teaspoon salt, 1/8 teaspoon pepper, a few grains cayenne and a few drops onion juice. Turn into buttered moulds, set in pan of hot water, cover with oiled paper, and bake until firm. Serve with 1 cup White Sauce to which is added 1/3 cup canned peas drained and rinsed.

Potatoes Au Gratin

Boil potatoes, peel either before or after boiling. Leftover potatoes may be used. Dice them. Grease a pan, put in a layer of potatoes, sprinkle with salt and pepper, moisten with White Sauce, add a layer of freshly diced American cheese, then tiny bits of butter. Add another layer of potatoes, seasoning, sauce, cheese, and bits of butter. Sprinkle cracker crumbs over top layer, add a few more bits of butter and place in the oven until top is browned. These may be baked in ramekins.

Mrs. Fred Baumer.

Baked Potatoes With Pimentos

Bake the potatoes and when done scoop out the contents. Mash thoroughly, season with salt, pepper, paprika, butter and a little hot milk, then add chopped pimentos. Put back into shells, sprinkle with crumbs and cheese, and brown in oven. Bess S. Parish.

BAKED STUFFED POTATOES Bake medium sized potatoes until done. Cut open, take the inside out, put in butter, salt, pepper, hot milk, and 1 cup of grated cheese. Put back in shells and sprinkle top with cheese. Brown in oven. Mrs. D. A. Lehman.

Potato Balls

Mash potatoes and season the same as for mashed potatoes. Make into balls a little larger than a walnut, roll in egg, then in cracker crumbs and fry in deep fat until brown. Mrs. G. O. Proffitt.

Hot Potato Salad

Boil potatoes with jackets on. Peel while warm. Dice, add salt, pepper, chopped celery and a little minced onion. Dice bacon and fry brown, add 1/2 cup vinegar (diluted if necessary). Pour hot over potato mixture. Add hard cooked eggs if you like. Serve hot.

Mrs. Fred Baumer.

Creamed Potatoes

Peel potatoes and cut in 1/2-inch dice. Put on to cook in boiling salted water. Boil 15 minutes and drain. Put back in pan with 1 cup White Sauce II to 2 cups potatoes, add pepper and more salt if necessary. Simmer 10 minutes.

Mrs. D. B. Harvey.

Cheese And Potato Croquettes

1 Cup cottage cheese, 2 tablespoons chopped parsley, 1 tablespoon chopped green pepper, 1/4 teaspoon soda, 1/2 tea-spoon salt, dash of cayenne, dash of paprika. Mix these ingredients very thoroughly and form into small rolls. Then imbed the rolls in mashed potatoes which have been seasoned with salt and pepper, forming a larger roll of each. Roll the finished croquettes in egg and bread crumbs and fry in deep fat. Mrs. D. B. Harvey.

Mashed Potatoes In Casserole

To a quart of mashed potatoes add 1 egg, 1/2 cup cream or milk, a little butter, salt, pepper. Beat all together and place in a well buttered casserole. Chop or cut very fine 1 medium sized onion and sprinkle over top of potatoes. On top of that place small pieces of butter and bake for 1/2 hour. When ready to serve sprinkle minced parsley over the top.

Miss Lena May Sherman, Chicago, 111. .

Surprise Potatoes

4 Cups mashed potatoes, 1/2 cup cold meat, 1/2 teaspoon salt, 1/4 teaspoon nutmeg, dash of pepper, dash of paprika, 1 tablespoon onion juice, 2 tablespoons chopped parsley, 1 egg, breadcrumbs. Add salt, pepper, paprika, onion juice and half the parsley to the mashed potatoes; mix well and if too dry add a little cold milk. The meat is put through the food chopper; add the rest of the parsley, a little salt and pepper; mix well. Take a spoonful of potatoes, flatten out, then lay a teaspoon of meat in the center. Put the potatoes around the meat, then form into roll about 3 inches long, being sure that the meat is all covered. Roll in crumbs then in beaten egg, then in crumbs again. Fry in deep fat.