Potato Croquettes

1 1/2 cups cold mashed potatoes, 1 tablespoonful butter, 1/4 teaspoonful salt, dash of cayenne pepper and celery salt. Mix thoroughly and add | tea-spoonful minced onion, 1 teaspoonful of minced parsley, 1 egg yolk, 2 tablespoonfuls cream. Form into croquettes, dip into the white of an egg and roll in fine cracker or bread crumbs. Fry in deep fat. Mrs. J. H. Bittinger.

Potato Fricassee

Cut freshly pared potatoes into dice and cove with cold water 10 or 15 minutes. Put a tablespoon ful of butter into a frying pan and when hot brown a small onion, chopped fine, add the potatoes with enough water to almost cover them, add salt and cook until the water has boiled away, when the potatoes should be soft and mealy. E. H.

Browned Potatoes

Boil small even sized potatoes in salt and water until nearly soft, pour off water, and let dry. Have some butter and lard hot in a skillet, in which brown the boiled potatoes evenly.

Rebekah D. Gitt.

Sweet Potato Croquettes

Boil, peel and mash 4 large sweet potatoes, season lightly, with salt and pepper, add 1 tablespoonful of butter, 1 tablespoonful of sweet cream, a table-spoonful of grated onion, teaspoonful fine cut parsley; mix well. After cold take a spoonful at a time, shaping them either in tiny cylinders or in round balls the size of a small walnut. Dip in slightly beaten egg, roll in finely sifted bread crumbs and fry a golden brown in smoking hot lard.

Mrs. E. B.

Candied Sweet Potatoes

Lump butter size of an egg, 1 cup brown sugar, melt until it thickens. Take 3 large or 6 medium sized sweet potatoes, pare, and put in syrup, add 1/2 cup water. Boil until soft. .

Mary Zinn.

Sweet Potato Croquettes

2 cups hot mashed sweet potatoes, 1 teaspoonful salt, 1 egg, parsley, a piece of butter the size of a walnut, a dash of pepper. Beat the egg until light, add to the potatoes and then add all the other ingredients. Mix well and when cool form into cylinders. Roll first in egg and then in bread crumbs and fry in boiling fat. This will make 12 croquettes. Mrs. Dr. Stick.

Sweet Potato Puffs

3 large sweet potatoes, 1 tablespoonful melted butter, 1 teaspoonful salt, dash pepper, 1 teaspoonful chopped parlsey. Boil sweet potatoes, when cool mash, add butter, salt, pepper and parsley, mix thoroughly and put into well greased gem pans. Rough the top with a fork; sprinkle with brown sugar and bake 20 minutes in hot oven.

Mrs. C. J. Gitt.

Glazed Sweet Potatoes

Cut cold boiled sweet potatoes into slices about

1 inch thick, season with salt and pepper. To 1 quart of potatoes take 1/2 cup of melted butter, add

2 tablespoonfuls sugar. Dip the slices into the liquid and place in a large pan. Cook 12 minutes in a very hot oven. The potatoes should turn a rich glossy brown in that time. Serve hot.

E. H.