Slice cold boiled potatoes, make a cream sauce of butter, flour, salt and pepper. When smooth add potatoes. Let heat through. Put into buttered individual dishes, fold in some chipped cheese. Bake ten minutes, in moderate oven. - Mrs. Wm. Mclntyre, Phoenix, Ariz.

Potatoes Au Gratin

Bake large potatoes; when done, cut in two lengthwise, remove the inside, mash and mix with butter, salt, a little cream and grated cheese. Put in the potato shells, cover with grated cheese and return to oven until brown. - Mrs. Lloyd, Sedro Woolley, Wash.

Potato Souffle With Meat

Boil four good sized potatoes, then pass them through a ricer. Add one-half cup sweet milk, tablespoon butter, pepper and salt and beat to a cream. Add the yolks of four eggs beaten thoroughly, then add the whites, which have been previously beaten to a stiff froth. Have ready a well-buttered bake dish, put into it half of the potato mixture, then add a layer of minced ham, then the remainder of the potato mixture.

Spread butter over the top and bake twenty minutes. Serve hot in the bake dish. - Mrs. Guss Dillman, San Francisco Peaks, Ariz.

Scalloped Potatoes

(Irish potatoes.) Peel, slice and put in pan, cover with sweet milk, one tablespoonful of butter, add salt and pepper to taste. Put in oven and cover. Roast until done. - Mrs. J.W. Smith, Williams, Ariz.

Scalloped Potatoes

On the bottom of bake dish put a layer of sliced - cooked or raw - potatoes, then very little seasoned cracker crumbs. Pour over this some milk in which one egg has been beaten and some small pieces of butter alternately, filling up the dish in this way. On the top put thin layer of moistened cracker crumbs. Bake twenty minutes to half an hour. Serve hot. Chopped green pepper adds to the flavor. - Mrs. Wm. F. Dermont, Williams, Ariz.