Potato Lyonnaise

Put two tablespoons of butter into a frying pan, when melted add an onion, chopped fine; cook two or three minutes, add six cold boiled potatoes, sliced, well seasoned with pepper and salt; saute a nice light brown. Just before serving, add a teaspoon of finely chopped parsley and a few drops of lemon juice.

French Potatos (Fried)

Pare the potatoes and throw into cold water for at least an hour. Cut in slices, blocks, strips, balls or any fancy shape, and dry them on a towel. Drop quickly into fat hot enough to brown them by the time they come to the surface. They are done when they float. Skim into a draining basket and set in the oven to keep hot, either as a garnish or for a vegetable.

Hashed Potatoes

Chop cold boiled potatoes, new ones are best, into bits the size of a peanut. Season with salt, pepper and chopped parsley, and for one quart potato allow three tablespoons butter. Heat the butter and toss the potatoes in it till they begin to show a little brown, then add one-quarter cup thin cream, and set back to brown on the bottom. Fold like an omelet and serve, or gather into a mound with the brown crust on top.

Potato Puffs

Prepare four large potatoes the same as mashed potato. While hot, shape into balls the size of an egg. Have a tin dish well buttered and place the balls in it. Brush over with beaten egg. Brown in oven. When done, slip a knife under them, removing to a hot platter, bedded with parsley. Serve at once.

Mrs. J. B. Speck.

Sweet Potatoes Southern Style

Wash and pare six medium sized potatoes. Cook ten minutes in boiling salted water. Drain, cut in halves or quarters lengthwise, and put in buttered pan. Heat one-half cup maple syrup to boiling point, add one tablespoon butter and pour over potatoes, brown in oven.

Mrs. Preston.

Browned Mashed Potatoes

To six large mashed potatoes, add butter the size of an egg and one-half cup of milk or cream, and salt and pepper to taste. Beat well and bake in moderate oven till brown (from fifteen minutes to one-half hour).

Scalloped Potatoes

Use fresh or cold boiled potatoes. Slice and put in baking dish in layers, salting and peppering each layer, adding as much butter as you wish. Cover with milk, which is better with a little thickening. Cook in fairly hot oven about one-half hour if made with cold boiled potatoes; at least one hour, if the potatoes are uncooked, and the baking dish is not too large. To make enough potatoes for twenty people, a good allowance is about one dishpan of raw potatoes and cook the scallop at least two hours.

Tomato Sauce

One cup strained tomatoes, one tablespoon flour blended with one tablespoon of butter, one bay leaf, one-half teaspoon scraped onion or juice, a little parsley, one-eighth teaspoon salt, pepper to taste. Boil tomato and seasoning five minutes; remove parsley and bay leaf, and turn onto blended butter and flour. Stir and cook to smooth creamy consistency.

Plantation Sweet Potato

Cut cold cooked sweet potatoes in rather thick slices. Put them in a deep dish with pepper, salt and butter, pour on a little milk, enough to barely show between the pieces, and bake in a moderate oven one hour.

Potatoes Au Gratin

Make by recipe for scalloped potatoes putting cheese over each layer and on top. You may use a good salt cracker or whole wheat cracker, crumbled in place of cheese and the potatoes will taste practically the same.