Potato Fritters

3 large potatoes

3/4 cup powdered sugar

Lemon or orange flavoring 3/4 cup flour

Pare the potatoes and boil in salted water. Mash them; add the sugar and flavor with a little lemon or orange. Allow the mixture to cool. Then add the flour and knead the dough until it is very firm.

Spread the dough with a rolling-pin and cut it with a biscuit-cutter. Fry in deep fat (360°-370° F.) until brown, then drain on brown paper.

Potatoes A L'Archiodoise

4 cups potatoes, sliced thin 2 cups tomato sauce 2 minced garlic cloves

1 1/2 teaspoons salt 1 teaspoon paprika

Wash, pare and slice potatoes into a baking-dish. Add other ingredients and bake (350°-400° F.) one hour and thirty minutes.

Cooked Radishes With Cheese

Boil small pink radishes from which the leaves have been removed. Drain, and cook in a saucepan with butter and grated cheese until the cheese is melted.

Spinach With Cheese

1 quart spinach

2 tablespoons chopped parsley 4 tablespoons fat

1/2 teaspoon paprika

4 eggs

2 cups milk

1 cup Swiss cheese

1 teaspoon salt

Wash and chop the spinach. Add the parsley and cook in the fat for ten minutes. Add well-beaten eggs to the milk, and pour over the spinach. Add cheese and seasoning; turn into greased baking-dish and bake in a moderate oven (350°-400° F.) one-half hour.

Spinach A La Reine

1/2 tablespoon chopped onion 1/2 tablespoon fat 1 quart spinach 1 tablespoon flour 1 cup milk

Salt and pepper

3 1/2 tablespoons grated cheese

3 eggs

6 cooked shrimps

Cook the onion in the fat, add the spinach, which has been washed and chopped, and fry quickly. Add flour and milk, and cook until it thickens. Season with salt and pepper and add the grated cheese. When it starts to boil remove from the fire and add well-beaten egg-whites, then the beaten yolks, turn into a baking-dish and bake in a very hot oven (450°-500° F.) for ten minutes. Garnish with the shrimps.

Tomatoes With Brown Sauce

4 tomatoes

1/2 teaspoon salt

Few grains pepper

1 1/2 tablespoons butter or other fat Brown sauce

Plunge tomatoes in boiling water for one minute. Peel, slice and put in baking-dish. Add seasoning and fat in small pieces. Bake in a moderate oven (350°-400° F.) for ten minutes. Add brown sauce and again bake for ten minutes.

Stuffed Tomatoes

8 tomatoes

5 medium-sized onions

4 cloves garlic

1 piece thyme

1 bay-leaf

1/2 teaspoon salt

1/8 teaspoon pepper

5 tablespoons fat

2 tablespoons flour

1/2 pound sausage-meat

Cut off the tops of the tomatoes and remove the pulp. Cook the pulp and four of the onions chopped fine, with the seasonings for twenty-five minutes, then add three tablespoons of the fat mixed with the flour. Cook the mixture for twenty minutes. Brown the rest of the fat in a pan and fry a chopped onion in it, add the sausage-meat to it, cook for ten minutes and add this mixture to the tomato pulp. Stuff the tomatoes with the mixture and bake (at 350° F.) for twenty-five minutes. Serve in the baking-dish.