Potato Dumplings

Peel about 6 medium-sized potatoes and grate. Season with salt and enough flour to handle, form into cakes. Remove the rind from a small piece of salt pork, and cut in very small pieces, fry, and place a tablespoonful in the center of each cake and form in ball; as fast as they are formed drop them in a kettle of salted, boiling water, and boil 1/2 hr. These are to be served with a sauce made from the fryings of the salt pork, added to a pt. of milk, and brought to boil. This will serve .4 people. - Mrs. Alice E. Nelson, 404 S. 1st Ave., Maywood, 111.

Fricassee Of Potatoes

Mode - Put into a smooth stewpan 1 tablespoon of butter and 2 tablespoons of flour, place on the fire, and stir until the flour is brown. Add 1 pt. raw potatoes, cubed, well drained, and stir well. Put the cover on the stewpan, and cook the potatoes for 10 minutes, stirring them frequently. At the end of 10 minutes, add salt, pepper and boiling water, and simmer for 15 minutes longer. - Mrs. John P. O'Hara, 1449 E. 56th St., Chicago, 111.

French Fried Potatoes

Wash, pare, cut in eights, lengthwise, soak 1 hr. in cold water; dry, fry, drain, and sprinkle with salt. - Mrs. R. W. Walsh, 3656 Michigan Ave., Chicago, 111.

Potato Fingers

Peel and boil some long-shaped potatoes till nearly done, strain, cut each potato lengthwise into 4 pieces, and put into a baking-dish into boiling fat, and bake in oven till nicely browned. Nice served under the meat. - 'Mrs. J. J. Har-rigan, 3118 South Park Ave., Chicago, 111.

Hashed Potatoes Browned In The Oven

Pare 2 large potatoes, cut into dice; put a tablespoon of butter into a frying-pan; when melted, add 1 tablespoon of flour, mix until smooth, then add 1/2 pt. milk, stir continually until it boils, add 1/2 teaspoon of salt and 2 dashes of pepper. Put layer of chopped potatoes, sprinkle with salt, pepper, parsley, and a few drops of onion juice, second layer of potatoes, and so on, having the last layer sauce. Sprinkle the top lightly with bread crumbs, and bake in a moderate oven for 1/2 an hr. - Mrs. Conklin, 914 N. 5th Ave.. Maywood, 111.

Kartoffel Class

Grate cold potatoes, boiled with the jackets on, and add 2 eggs, salt to taste, add flour in which has been sifted a little baking powder, and knead like bread. roll in balls and bake 15 minutes, or put toasted bread crumbs in center and boil 1/2 hr. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

New Potatoes With Peas

Wash and shell 3 qts. of peas. Pour over them enough hot water to barely cover them. Boil gently for 20 minutes, add 1 doz. small new potatoes or 6 medium-sized ones, cut into halves, a teaspoon of salt; cook 20 minutes longer. More boiling water may be added, but only enough to cook without burning. When done add 1 tablespoon of Sutter and 1 cup of thick cream. - Eloise Jennings, Winnetka, 111.

Panned Potatoes

Put 1 tablespoon of butter, oil. or p6Yk dripping into a dripping-pan. and heat slightly. Pare 6 medium-sized potatoes, and cut them in small pieces. Almost cover them with milk, and add pepper and salt to taste. Put on lid, and bake in oven.till tender. Remove lid till milk is absorbed, and potatoes are slightly browned on top. - Mrs. Victor R. O'shea, 523 N. Harding Ave., Chicago, 111.