Boiled Potatoes

Old potatoes are better for being peeled and put in cold water an hour before being put over to boil. They should then be put in fresh cold water, when set over the fire. New potatoes should always be put into boiling water, and it is best to prepare them just in time for cooking. They are better steamed than boiled. - Mrs. Gafoel O'Connell, 2632 Grand Ave., Chicago, 111.

Potato Border

Put 1 oz. of butter and 1 teaspoon of milk into a saucepan; when hot, add 1 lb. of cooked potatoes, rubbed through a sieve, the yolk of 1 egg, and a little pepper, salt if necessary. Stir over the fire until the potatoes are hot. Turn on a hot board, and make a roll about 1 inch in diameter. Place on a hot oval or circular dish. Join neatly, smooth with a knife, and make the outside with a wooden skewer. To glaze, brush over with an egg, and put in the oven for a few minutes. This is enough for 2 or 3 borders. - Mrs. E. D. Bennett, Bartlett, 111.

Potatoes A La Burnett

Bake good-sized potatoes, when done cut in halves and scoop out the inside; Mash and put in butter, salt and milk as for mashed potatoes, only a little more milk, replace in the skins, placing the halves on a baking-dish, grate a little cheese over the top and put into the oven to brown the surface. Serve hot. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Potatoes With Cheese

Put 1/4 inch slice of pared boiled potatoes in a deep baking-dish with pepper and salt, and cover with sweet cream; place a layer of grated, rich American cheese on top and 'bake 25 minutes in a moderate oven. Garnish with sliced cucumbers. - Eloise Jennings, Winnetka, 111.

Potatoes And Corn

Chop fine cold boiled potatoes and mix with cooked corn in proportion of 1 cup of potato to 1/2 cup of corn; put 3 large tablespoons of good dripping into a frying-pan. When thoroughly heated, serve. - Mrs. E. D. Kelley, Winnetka, 111.

Creamed Potatoes

Pare the potatoes, slice thin, and put a layer into a well-buttered dish, sprinkle over a little flour, salt and pepper, put a little butter here and there over the layer, put another layer of potatoes, and repeat until the dish is full; fill up with milk, put into a good hot oven, and bake about 3/4 of an hr. - Mrs. Richard O'Donnell, 1714 Winona St., Chicago, 111.

Variation I

Melt 1 tablespoon of butter, thicken with an equal quantity of flour, and add 1 cup milk, salt and pepper to taste. When hot, add sliced potatoes, and set over a moderate fire about 10 minutes. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

New Potatoes And Cream

Scrape 4 qts. of new potatoes, small ones preferred, not to be larger than a hen's egg. . Put in a stewpan, and add 2 coffee cups of sweet cream, and salt and pepper to taste. Boil gently until a fork will pierce them easily. Serve hot, with chopped parsley over. - Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111.