How To Warm Cold Left-Over Potatoes

2/3 cup milk, 1 egg, well beaten, salt and pepper to taste, 2 cups fine chopped potatoes, stir all together; heap deep baking-dish hot, and butter well, and pour in the mixture; sprinkle with flour and bits of butter, and bake in a hot oven until nicely browned. - Mrs. John P. O'Hara, 1449 E. 56th St., Chicago, 111.

Potato Balls

2 cups mashed potatoes, 1 1/2 cups bread crumbs, 1 1/2 cups chopped meat, 1/3 of which should be fat, 1 qt. ground sage, a little pepper and salt. Mix all together, form into balls, and bake until a light brown, or about 1/2 an hr. - Mrs. J. J. Harrigan, 3118 South Park Ave., Chicago, 111.

Browned Potatoes

For breakfast or lunch this is an especially nice dish. Spread cold mashed potatoes on buttered granite pie-tins. It should be 1/2 an inch thick at least, then cover tightly with chopped cold meat, seasoned and mixed with a very little gravy or brown stock. Bake on bottom grate of oven until the bottom is golden brown; you can generally lift with a sharp knife to see. When ready to serve fold over like an omelette, arrange on a hot platter, and garnish with parsley. - Mrs. Ed. E. O'Reilly, 7833 Union Ave., Chicago, 111.

Danish Browned Potatoes

Peel and slice or chop potatoes boiled with the jackets on. Melt 1 teaspoon of butter in a frying-pan, and add 3 tablespoons of brown sugar, when thoroughly carmalized put in the potatoes and brown. - Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111.

Potato Cakes

Boil potatoes until soft in salted water. Cream with a little milk and butter, add enough flour to handle lightly with the hands. Form into cakes, and fry in butter until brown. Serve hot. These are especially good for breakfast or lunch, and are quickly prepared. - Mrs. Victor R. O'shea, 523 N. Harding Ave., Chicago, 111.

Potato Cones

Take cold mashed potatoes, season with pepper and salt, and onion, chopped fine; beat 1 tablespoon butter and 2 tablespoons milk. Shape carefully into cones, and brown 15 minutes in the oven. - Mrs. M. O'Boyle, 1931 Lowell Ave., Chicago, 111.

Creamed Potatoes

Let a quart of milk come to a boil and add butter size of an egg, and pepper and salt to taste. Put in 1 qt. diced cold potatoes, boil 10 minutes, thicken with 1 tablespoon of flour or corn starch, and serve hot, sprinkled with parsley. - Mrs. John Ward, 6693 Union Ave., Chicago, 111.

Delmonico Potatoes

Take boiled potatoes left over from dinner, cut into dice, put in pudding dish; over this pour a white milk sauce, cover the top with a layer of grated cheese, and bake for 1/2 an hr. Serve hot. - Mrs. F. X. O'Brien, 5837 S. Morgan St., Chicago, 111.

Creamed Potatoes

Take some cold boiled potatoes, cut into dice, pepper and salt, a sprig of parsley cut up fine, put milk into frying-pan, add potatoes, enough milk to make a nice gravy, then add a little thickening of flour. - Mrs.. P. A. Oakley, 4206 Berkeley Ave.. Chicago, 111.

Fried Potatoes

The common method of warming any kind of left-over potatoes is by frying. If boiled or baked, either slice or chop, and fry in hot fat. An onion may be added to them, if desired. This goes in the latter case, as hashed browned potatoes. Mashed potatoes may be sliced and dipped in egg and crumbs, and fried a golden brown. - Mrs. E. M. O'Connor, 3249 Evanston Ave., Chicago, 111.

Potato Patties

Take cold mashed potatoes (3 cups) and cold meat of any kind you have, cold pork, preferred, grind 1 cup, mix with potatoes, beat 1 egg, add this with salt, pepper and sage to season; make into little, round patties, and fry in a little grease. This is splendid to use up left-overs. - Mrs. Celia D. O'Dell, 6452 S. Green St., Chicago, 111.

Potato Pie

To 1 qt. of left-over potatoes, cut in slices, add about 1/2 quantity of lean pork left from a fresh roast or boiled ham, chopped in small pieces; season well with salt and pepper, add enough rich, sweet milk to make a soft mixture, and let it cook well on top of the stove, stirring frequently to prevent burning. When done, add a rich crust, similar to short cake, only richer, and bake in the oven until brown. This makes a very nice supper dish. - Mrs. C. O'Donnell, 6710 Sheridan Rd., Chicago, 111.

Scalloped Potatoes

Cold cooked potatoes (baked) have a nicer flavor. Put a layer of potatoes, and layer of bread crumbs, and bits of butter, continue layer of grated cheese on top. Cover with milk. Sprinkle flour in each layer, and season with pepper and salt. - Mrs. F. J. O'Dowd, 6546 Greenwood Ave., Chicago, 111.

Stuffed Potatoes

Take left-over mashed potatoes, 1 egg, 1 cup bread crumbs, 1/2 cup cream, 1 onion, chopped, and season with pepper, salt, and sage; shape into a loaf, and cool; cut in slices, dip in flour, and fry in a little butter. - Mrs. John J. O'Heron, 425 Homan Ave., Chicago, 111.