Baked Mashed Potatoes

Two cups cold mashed potatoes, two tablespoonfuls butter, two eggs, one cup sweet milk. Salt and pepper to taste. Melt the butter, heat the milk and stir both in the mashed potatoes. Add the eggs well beaten, salt and pepper. Put in a buttered baking dish, and bake in a hot oven until browned on top. - Mrs. A. Lebsch, Williams, Ariz.

Stuffed Baked Potatoes

Select even, good sized potatoes. Bake in moderately hot oven. Remove potato carefully from the shells, mash, season with butter, pepper and salt, two tablespoonfuls rich sweet cream and beaten egg. Place back in shells, brush beaten egg over top and set in the oven to heat and brown. Serve hot. - Mrs. Wm. F. Dermont, Williams, Ariz.

Baked Stuffed Potatoes

Select eight smooth potatoes of uniform size. Wash, pare and soak in cold water to cover one-half hour; drain, put in a dripping-pan and bake in a hot oven, turning frequently. Remove from oven, cut slice from top of each and scoop out the inside; then force through a potato ricer. Add three table-spoonfuls of butter, the yolks of two eggs, six tablespoonfuls of cream, one teaspoonful of salt, one-eighth of a teaspoonful of peper and a few gratings of nutmeg. Set on range and beat two minutes, then add gradually the whites of two eggs beaten stiff. Refill shells and bake five to eight minutes in a very hot oven.

Potatoes En Casserole

Cut French balls from pared, raw potatoes or slice one-fourth inch thick; then cut each slice in half. Put one-fourth cupful of butter in an earthen casserole and add the potatoes, dusting with a rounding teaspoonful of salt. Shake the casserole over the fire until each piece is coated with butter and salt; then ad one and a half cupfuls of boiling water or clear soup stock. Cover the dish and set in a moderate oven. Occasionally lift the potatoes with a flat bladed knife or spatula that all may evenly cook. At the end of forty-five minutes they should be tender at which time add a half cupful of hot cream, a dusting of pepper and more of salt if necessary. There must not be too much liquid in the dish, just enough to have the potatoes moist.

Sweet Potatoes

First boil one-half dozen, then peel, and put in pan to roast. Take two tablespoonfuls of butter, and one tablespoonful of sugar. Season with salt and pepper. Cook until brown in oven. - Mrs. J. W. Smith, Williams, Ariz.

Sweet Potatoes En Casserole

Heat the casserole; then add one-fourth cupful grated maple sugar or if this is not convenient use dark brown sugar, and one-third cupful of butter. When the latter is melted, add pared and sliced, crosswise, sweet potatoes to cover the bottom of the dish; then dust with salt and add another layer of potatoes, having them rather loosely placed on the others. Pom-over this half a cupful of boiling hot water, cover and set in the hot oven. Cover and fifteen minutes after cooking lift the lower layer to the top so the upper potatoes may cook in the syrup. When tender, serve.

Boston Brown Potatoes

Wash, dry and rub well with butter as many medium sized potatoes as desired. Bake. When soft, cut piece off flat side, scoop out potato, mash until very light. Place in shells and return to oven to brown. Do not replace piece you cut off side. - Mrs. R. S. Teeple, Holbrook, Ariz.

Hashed Brown Potatoes

To one quart of chopped potatoes try out one-half cup of salt pork, cut in dice, after it is brown and crisp add the potatoes. Put in frying pan and let brown on one side as for an omelet. Turn and serve hot. - Mrs. S. Babcock, Manistee, Mich.

Potato Rolls

Mix one cup of flour, one cup cold mashed potatoes, three-fourths cup lard, two eggs well beaten, one-fourth cup sugar, one scant teaspoon salt, add one cup milk and one cake compound yeast in one-half cup warm water. Rise for an hour or two. Add five or six cups flour, make into a dough and rise again. Shape into rolls. Let rise and bake. - Mrs. K. W. Williams, Cynthiana, Ky.