Baked Potatoes.

Wash some large potatoes, wipe, and bake in a quick oven till tender. Break the skins that the steam may escape. Serve in a napkin with the skins on. Three quarters to an hour should suffice to cook them.

Potato Puff.

Beat the yolks of two eggs and add salt and pepper. Add two tablespoonfuls butter to a cup of hot milk, mix it into the potatoes, and beat in the yolks. Beat the whites till stiff, and pour into the potato. Bake in a moderate oven about twenty minutes, or until the mixture browns and puffs up.

Roast Potatoes with Beef

Pare potatoes and place in roasting pan with beef, basting when you do the beef; let bake until tender and brown.

Scalloped Potatoes.

Butter a baking dish, pare potatoes and slice them thin, put in dish a layer of potatoes, then a layer of onions, a few bread crumbs, sprinkle each layer with salt and pepper and butter, keep on this way till dish is nearly full, then fill with milk or cream, cover and bake one hour. The onions may be omitted.