Potato Cakes

Grate 4 large raw potatoes, add a little salt, 3 eggs, 1 tablespoon flour, 1/2 teaspoon baking powder. Make into cakes and fry in deep fat. Mrs. Carrie Morris.

Potato Oyster Pats

Peel and boil potatoes and mash fine, salt to taste, add piece of butter the size of an egg, and 4 tablespoons sweet cream. Beat lightly; when cold work into pats, putting 2 oysters into each. Dip in beaten eggs, roll in cracker crumbs; put butter on the top of each and bake a light brown in a quick oven. Mrs. D. B. Harvey.

Potato Rissoles

Boil and mash a few potatoes, add a little finely chopped ham, season with salt and pepper and roll into small balls. Dip into beaten egg, then in bread crumbs and fry in deep fat until brown.

Escalloped Potatoes, Raw

Peel potatoes, cut in 1/2-inch dice; place a layer in bottom of buttered casserole, season with salt, pepper, bits of butter, and a sprinkle of flour. Repeat layers until casserole is full, using plenty of butter. Place bits of butter on top. Pour milk over potatoes until they are almost covered. Bake 30 minutes, or until tender. Mrs. D. B. Harvey.

Potato Dumplings For Soup

6 Medium sized potatoes boiled and mashed fine with 1 large tablespoon of butter; 4 eggs broken into potatoes and all beaten together until very light; about 1 tablespoon flour, just enough to keep batter together. Drop from side of spoon in pear shape into boiling soup and cook 3 minutes. Should be as light as feathers.

Lobscott

Pare and cut onions in thin slices. Pare and cut potatoes in 1/2-inch dice. There should be 1 pint of each. Put onions on to cook in boiling water, and cook 15 minutes; drain, put back on stove, add the potatoes, cover with boiling water and cook 15 minutes longer, adding 1 teaspoon of salt. Drain and add 1 cups White Sauce II.

Mrs. Odelphia Harvey, Galesburg, 111.

Cottage Pie

1 Pound beef, 1 medium sized carrot, 1 medium turnip, 1 tablespoon chopped onion, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 tablespoon butter, 2 tablespoons flour, 1/2 cup meat stock, 1/2 cup milk or vegetable stock, 1 egg. Simmer meat until tender. Cut carrot and turnip in cubes, cook until tender in little water. Save water. Melt fat, add flour and onion and cook until slightly browned. Add stock and milk, cook until thick, remove from fire and stir in egg yolk. Add to meat; cook and mash potatoes, add salt, pepper and beaten egg white. Line baking dish with thick layer of potato, pour in meat mixture, cover with mashed potato. Bake until brown.

POTATOES FOR GARNISHING (Duchess Potatoes)

2 Cups hot potato, 3 tablespoons butter, 1/2 teaspoon salt, yolks of 3 eggs. Press the potatoes through a potato ricer, add the butter, the salt, and the yolks of eggs slightly beaten. Put the mixture into a pastry bag and press out in the desired shape on a buttered pan. Brown in the oven. Remove with a spatula or broad-bladed knife and use as a garnish for meat or fish. Miss Emma Wright.

Potato Marbles

Wash and peel potatoes. Cut into balls, using a French vegetable cutter. Soak 15 minutes in cold water; take from water and dry between towels. Fry in deep fat, drain and sprinkle with salt. Use for garnishing.

Potato Ribbons

Wash and pare large, long potatoes. Cut round and round as if paring an apple. Soak in salt water tor an hour, drain, dry between towels, and fry in deep fat; drain and sprinkle with salt. Use for garnishing.

Mrs. D. B. Harvey.

How To Use Small Potatoes

Wash small potatoes and cook with the jackets on. Pare, brown in butter, and season with salt and pepper.

Sweet Potato Croquettes

1/2 Cup hot milk, 2 tablespoons butter, 1/2 cup sugar, more or less as the potato requires, beaten into 1 pint smoothly mashed sweet potato. Beat 1 egg very light and beat into the mixture; add 1 teaspoon salt, and enough cracker crumbs to make it stiff enough to form into croquettes. Roll in beaten egg, then in cracker crumbs and fry.

Bess S. Parish.