Potato Puff

Boil and mash potatoes in the usual way, beat up very light with milk or cream, salt to taste, put into a baking dish, smooth over the top, brush with the yolk of egg, dot with butter, and dust very lightly with flour. Brown in a hot oven.

Stuffed Potatoes

Bake large potatoes of an even size. When done cut each one in 2 lengthwise, remove the inside, leaving skin smooth. Mash the potato, beat up light with salt, pepper and cream, fill the skins, cover with greated cheese, or a meringue and return to the oven to brown. Mrs. J. J. Van Hovenburg.

Cream Potatoes

Peel and boil small potatoes and pour over them a cream sauce, made by stirring 1 tablespoon butter and I. tablespoon flour together and adding 1-2 pint boiling milk, salt and pepper to taste, and slice two hard boiled eggs over the top.

Mrs. Ethel Langford.

Scalloped Potatoes

Peel and slice the required number of potatoes, fill a dish with alternate layers of potatoes and rolled crackers, seasoning the layers with salt, cayenne pepper and grated cheese. Finish with roll crackers, put bits of butter on top, cover with milk and bake. Mrs. Haughey, Portland, Ore.

Baked Sweet Potatoes

Pare and boil sweet potatoes about 10 minutes, drain and put them in a dripping pan, season with salt, pepper and melted butter. Bake till done, a delicate brown.

Scalloped Potatoes

Butter a baking dish and fill it with alternate layers of cold cooked sliced potatoes and sliced onions, season with salt, pepper and bits of butter and the onions sprinkled with flour, and almost cover with milk. Bake 30 or 45 minutes.

Mrs. E. C. Pentland.