What we eat today walks and talks tomorrow; therefore, if we would walk well and talk well, we must eat well.

Potato Chips

Slice potatoes almost as thin as paper, soak in ice water until crisp; wipe dry with dry cloth. Fry in hot lard, drain and sprinkle with salt. Will keep fresh in covered granite kettle for days. - Mrs. E. J. Bris-walter.

Potato Croquettes

One pint mashed potatoes, one tablespoon butter, one-half tea-spoon salt, one-half teaspoon celery seed, one-half teaspoon chopped onion, one-half teaspoon chopped parsley. Mold to shape, and roll in cracker or bread crumbs and yolk of egg and fry in kettle of hot lard.

Potatoes In The Half Shell

Wash well and bake six large potatoes. When done cut in halves, scoop out the inside, mash, add three tablespoons of butter and as much cream as the potatoes will take up, add salt and pepper, and the whites of two eggs, well beaten. Beat until light and creamy. Refill the shells with this mixture, sprinkle grated cheese over the top and bake about ten minutes in a hot oven. - Mrs. Charles Melrose.

Baked Potatoes, Stuffed

Bake medium-sized potatoes until done. Cut open, take the inside out, put in hot milk, butter, salt, pepper and one cup grated cheese. Put back in shells and sprinkle top with cheese and brown in the oven. - Mrs. W. H. Robinson.

Baked Sweet Potatoes

Wash, scrape and split lengthwise. Steam or boil until nearly done. Drain and place in a baking dish, placing over them lumps of butter, pepper, salt and sprinkle thickly with sugar, and bake in the oven to a nice brown.

Hubbard squash is nice cooked in the same manner.

Saratoga Chips

Pare and slice potatoes very thin, soak in cold water one hour; drain and wipe dry on cloth. Fry crispy by dropping a few at a time in a kettle of hot fat. Dry on paper, sprinkle with salt and set in oven a moment. - Miss Huebner.

Cheese Potatoes

Stew potatoes until done (salt). Cut in chunks and spread a layer in bottom of a baking dish; next add a layer of cheese, butter, pepper and cream, another layer of potatoes on this, etc. Bake until cheese is soft. - Besse Vincent.

Escalloped Potatoes

Take three or four medium-sized Irish potatoes and slice thin. Take buttered baking pan, put layer of potatoes, pepper, salt and but-ter, and layer of cracker crumbs, alternately, with cracker crumbs on top until dish is almost full; cover with sweet milk. Bake in moderate oven until potatoes are soft.

Baked Tomatoes

Place a layer of tomatoes in baking dish, season well, then a layer of bread or cracker crumbs; alternate until dish is full, with butter on top. Bake until brown.

Daisy Filled Tomatoes

Skin and take out center of medium-sized tomatoes. Fill with the following salad: Chop fine, hard boiled eggs, celery and cabbage, add plenty of broken nut meats and mix with thick mayonnaise dressing. Place each tomato on a bed of finely shredded lettuce leaves, put spoonful of mayonnaise on top, letting a little run down the sides. Now cut some boiled eggs into halves, putting yolks through potato ricer, and sprinkle on top of each tomato to form center of daisy. Use the whites cut in strips to form the petals around the tomato, letting them rest on the lettuce. - Mrs. E. J. Briswalter.