Potato Souffle

Beat until light 2 cupfuls hot mashed potatoes. Mix 2 tablespoonfuls butter with 1/2 cup hot milk, then add to potatoes. Stir in well beaten yolks of 2 eggs, season with salt and pepper. Stir until very creamy, then fold in the well-beaten whites of the eggs. Pile lightly in a buttered baking dish and bake in a quick oven until nicely browned.

Creamed Potatoes With Eggs

3 cups cold diced potatoes. 2 cups white sauce.

4 hard-cooked eggs. Salt and pepper to season.

Add diced potatoes and chopped whites of hard-cooked eggs to white sauce and reheat. Turn into serving dish. Rub yolks through a sieve; sprinkle over the top.

Lyonnaise Potatoes

Melt 2 tablespoons shortening: add 1 tablespoon finely chopped onion. When onion is yellow, add 2 cups cooked potatoes cut in cubes. Season with salt and pepper, cook until potatoes are heated through and sprinkle with finely chopped parsley and serve.

Quick Creamed Potatoes

2 cups cold sliced potatoes.

2 tablespoons flour.

1 1/2 cups milk.

1 tablespoon butter.

1/2 teaspoon salt.

Pepper.

1 tablespoon chopped parsley.

Slice potatoes, dredge with flour, tossing so each slice is partly coated. Put in a saucepan; add milk; cook slowly, stirring mixture or gently shaking saucepan untir all is creamy; add seasoning; sprinkle with parsley and serve.

Boiled Sweet Potatoes

Wash potatoes. Drop in boiling water to cover and cook until tender about 30 minutes, constantly boiling.

Steamed Sweet Potatoes

Wash potatoes. Place in steamer over boiling water and steam until tender about 45 minutes for medium sized potatoes.

Mashed Sweet Potatoes

Wash and peel potatoes. Plunge into boiling water and cook until tender. Drain, set back on stove in a warm place to dry a few minutes, then mash or press through a potato ricer. For 5 medium sized potatoes allow 1/3 cup of hot milk; add 1 tablespoonful of butter and 1 tablespoon-ful of sugar to the hot milk. Add gradually to the mashed sweet potatoes and beat until very light.

Candied Sweet Potatoes

Wash and cook potatoes in boiling water until tender. Drain, peel and cut in two, lengthwise, arrange in a buttered baking dish. Make a syrup of 1/2 cup of sugar, 1/4 cup of hot water and 3 tablespoons of butter. Pour over potatoes and bake in a medium oven until potatoes are brown about 30 minutes. Baste frequently.

Caramel Sweet Potatoes

Boil sweet potatoes, cool and remove skins. Cut in slices. Butter a baking dish, put in a layer of potatoes, sprinkle with brown sugar, a little salt, 1 tablespoon of butter cut in bits; 1 tablespoon of flour, add another layer of potatoes; season as directed above and continue until potatoes have all been used. Cover with milk and bake in a moderate oven until brown. Care must be taken not to let the sugar burn.

Sweet Potato Cones

3 cups mashed sweet potatoes.

l egg.

1 egg yolk.

1 tablespoon butter.

2 teaspoons brown sugar. 1/2 teaspoon salt.

Combine ingredients, heat until creamy; let cool, shape, roll in slightly beaten white of egg, then in cracker or fine bread crumbs. Put in a greased pan and bake in a hot oven until brown or fry in deep fat.

Sweet Potato Glace

Boil or steam sweet potatoes until tender. Peel and cut in thick slices lengthwise. Place in a buttered pan, cover with bits of butter, a thick sprinkling of brown sugar and bake until a rich brown.