Potatoes On The Half-Shell

Select medium-sized or large potatoes; scrub and bake. Remove a piece of skin from the side of each potato to make it boat-shaped, or cut large potatoes in two lengthwise. Scoop out the inside, being careful not to break the shell. Mash very thoroughly - it is advisable to put them through the ricer - add butter, salt and milk, and beat well. Pile the mixture lightly back in the shells. Do not smooth down the top. Stand the filled shells in a shallow pan, return to the oven (400° F.)\ and brown lightly on top. Tuck in small wieners before serving if desired.

Stuffed Potatoes

Follow directions for potatoes on the half-shell, adding one-half cup peanut butter and two egg-whites to the potato mixture.

Potatoes Suzette

6 medium-sized potatoes 1/2 cup hot milk 2 tablespoons melted fat 6 eggs

6 tablespoons buttered crumbs 1 tablespoon grated cheese Salt and pepper

Prepare as for potatoes on the half shell. Refill the shell almost to the top, break an egg into each opening, season with pepper and salt and sprinkle with buttered crumbs that have been mixed with grated cheese and bake in a slow oven ( 250°-3 50° F.) long enough to set the egg and brown lightly (about six minutes).

Scalloped Potatoes

6 medium-sized potatoes 2 tablespoons flour 4 tablespoons butter

Milk

Salt and pepper

Pare raw potatoes and cut them into thin slices. Place in a baking-dish a layer of the potato one inch deep, season with salt and pepper, sprinkle a portion of the flour over each layer, add a part of the butter in bits. Then add another layer of the potato and seasoning, as before, and continue until the required amount is used. It is advisable not to have more than two or three layers because of difficulty in cooking. Add milk until it can be seen between the slices of potato, cover and bake (350°-400° F.) until potatoes are tender when pierced with a fork (1-1 1/2 hours). Remove the cover during the last fifteen minutes to brown the top. Serve from the baking-dish.

Franconia Potatoes

Select medium-sized potatoes, pare and place them in the baking-pan with the roast, allowing an hour and a quarter for their cooking. Turn them often and baste with the gravy from the roast. Serve them arranged about the meat on the platter. If you wish to shorten the cooking time, parboil them for fifteen minutes before putting them into the roasting-pan, and allow forty-five minutes for the roasting.

Dutch Potatoes

6 potatoes

6 frankfurter sausages

6 slices fat salt pork or bacon Pepper

Scrub medium-sized potatoes; pare or leave the skins on as preferred. With an apple-corer cut a tunnel through the center of each, lengthwise. Draw through each cavity one of the frankfurters. Place in a dripping-pan and lay a blanket of fat salt pork or a thick slice of bacon on each potato. Pepper lightly and bake in a very hot oven (450°-500° F.) until the potatoes are tender, basting occasionally with the drippings and a little hot water.