Peel and slice potatoes thin, the same as for frying. Butter an earthen dish, put in a layer of potatoes and season with salt, pepper, butter and a bit of onion chopped fine; sprinkle with a little flour. Now put another layer of potatoes and seasoning. Continue this way until dish is filled. Just before putting into oven pour a quart of hot milk over potatoes. Bake 3/4 of an hour. Serve in baking dish. Cold boiled potatoes may be used, in which case less time is required to bake them. They are delicious either way. - Mrs.D.C.
Cut large baked potatoes in two lengthwise and scoop out the interior, keeping the shells whole. Wash the potatoes and to each one add 1 teaspoon grated cheese, 1 tablespoon cream and salt, pepper and butter to taste. Whip until light, heap into the shells and return to the oven to brown. Serve with a garnish of lettuce and hard boiled eggs. - Mrs. H. W. M.
Shell - Six medium sized potatoes, 1/4 cup hot milk, 2 tablespoons butter, whites of 2 eggs, pinch of salt and pepper. Bake potatoes in a hot oven, so that skins will be hard. Then cut them in two lengthwise and take out inside. Mash the insides until free from lumps; add milk, butter, salt, pepper. Work together thoroughly, then fold in stiffly beaten whites of eggs. Pile mixture lightly into potato shells and bake about 15 minutes on top shelf of oven. Cheese may be sprinkled on top before second baking if desired. - C. B. D.
Two cups boiled potatoes, 1 cup white sauce, grated cheese, bread crumbs. First, put a layer of potatoes in greased baking dish, sprinkle with cheese. Second, repeat until dish is filled, then pour over white sauce. Cover the top with buttered bread crumbs. Third, bake until potatoes are hot in a moderate oven. - Mrs. F. J. H.
Slice cold (cooked) sweet potatoes about 1/4 inch thick and lay the slices side by side in a well buttered roasting pan (just as you would place biscuits for baking). Sprinkle bountifully with brown sugar and plenty of pieces of butter and bake in a moderate oven about 15 minutes, until candied. Serve hot. Delicious with game.
Two cups mashed potatoes, 1 cup sweet milk, 2 eggs, 3 teaspoonfuls butter, salt and pepper. Beat thoroughly and put into deep dish in hot oven. Cook quickly and serve while hot. - Mrs. F. D.
Potatoes and Turnips; - For a change from mashed potatoes try boiling yellow turnips with potatoes and mashing with butter, pepper and salt. Tender string beans cut small can be added if liked. Turnips should be put on to cook and cut in pieces a little before potatoes. - Mrs. J. K.
Boil good sized sweet potatoes until nearly done; peel, cut off a piece lengthwise, scoop out some from the center and fill with well seasoned sweet corn. Sift crumbs over the top and bits of butter and bake in oven until slightly brown. M. V. W.