Potato Moulds

Remove the inside from three baked potatoes and force through a potato ricer. Season with two tablespoons butter, one-half teaspoon salt and a few grains pepper and add the white of one egg, beaten until stiff. Mould with a-tablespoon; place on a buttered sheet, brush over with melted butter and bake in a hot oven until well browned.

Martinique Potatoes

Scoop out inside of four large hot baked potatoes and force through a potato ricer. Add one and one-half tablespoons butter, three tablespoons cream, one egg yolk slightly beaten, one-half teaspoon salt, one-eighth teaspoon pepper and a few gratings nutmeg. Set on range and cook three minutes, stirring constantly; then add, gradually, the white of one egg, beaten to a stiff froth. Shape between two buttered tablespoons, place on a buttered sheet and bake until delicately browned.

Baked Potato Apples

1 1/2 cups hot riced potatoes Yolk egg.

2 tablespoons butter teaspoon salt.

Few grains pepper.

Mix ingredients and stir until well blended. Shape into forms representing small apples, using one tablespoon mixture to each apple. Arrange on buttered sheet, brush over with yolk of egg, diluted with one-half tablespoon cold water, and insert cloves in both stem and blossom ends. Bake in a hot oven until thoroughly heated and glazed.

Potatoes A La Suisse

Wash smooth, round, medium-sized potatoes; put in dripping pan and bake in a hot oven until soft. Remove a slice from each and scoop out most of the inside. Force through a potato ricer, season with butter, salt and pepper and add a small quantity of milk. Slip an egg into each potato case and force potato mixture through a pastry bag and tube around edge. Return to oven and bake until eggs are set. Arrange on serving dish and garnish with watercress.

Potatoes a la Suisse.

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Anchovied Stuffed Potatoes

Wash and peel six medium-sized potatoes, arrange in a pan and bake in a hot oven, turning frequently; the time required being about fifty minutes. Cut slice from each lengthwise, scoop out inside and force through a potato ricer. Add one-half cup hot milk, two tablespoons butter, twelve anchovies, cut in small pieces, one-eighth teaspoon grated nutmeg and salt and pepper to taste. Refill shells with mixture, sprinkle with grated cheese and bake until delicately browned.

Deerfoot Potatoes

Wash and pare potatoes of uniform size. Remove from each two portions, using an apple corer. Fill cavities thus made with sausages and insert rounds of potatoes to conceal sausages. Put in a pan and bake in a hot oven until potatoes are soft.

Rector Potatoes

Wash, pare and shape potatoes, using an elliptical shaped French cutter. Fry in deep fat and drain.

Lorrette Potatoes

Wash and pare large potatoes, and shape with a cutter, especially made for the purpose of cutting vegetables. Cover with boiling salted water and let boil five minutes. Drain and plunge into ice-water and let stand one minute. Again drain, dry between towels, fry in deep fat and drain on brown paper. Sprinkle with salt.

Lorrette Potatoes.

Lorrette Potatoes. - Page 188.