Peel very thinly as the best part of the potato is nearest the skin. The great point in cooking potatoes is to serve them as soon as they are done. When boiled, baked, fried or stewed, they are rendered watery by continuing to cook them after they reach the proper point. For this reason potatoes to bake or boil should be selected so as to have them nearly the same size.

Majors White Potatoes

Roast potatoes until soft, take from oven, cut off top and remove from shell. Put in dish and season with salt, pepper and butter; and milk enough to moisten. Beat this well, and replace in shells with bread crumbs on top. Put in oven to brown. Mary Zinn.

French Fried Potatoes

Select good sized potatoes, pare and cut lengthwise about J in. thick. Roll in flour and swim in lard. Season with salt.

Mary Zinn.

Saratoga Chips

Pare potatoes and slice thin on slaw cutter, put in ice water, remove and wipe dry. Drop in hot lard, stir until light brown and crisp; remove quickly with skimmer and sprinkle with salt.

Nadine N. Gitt.

Escalloped Potatoes

Pare and slice potatoes. Put small lumps of butter, about 4, in the bottom of a baking dish. Put on top of the butter a layer of potatoes, then small pieces of butter and then salt and pepper, then another layer of potatoes and so on, alternating until the dish is nearly full. Pour in milk, not enough to cover, put into a fairly hot oven and bake from 3/4 to 1 hr. When quite brown put on top a greased paper or a pie pan.

Mrs. H. S. Ehrhart.

Escalloped Potatoes With Eggs

Boil 1 doz. good sized potatoes, skin while hot and slice 1 doz. hard-boiled eggs, also slice while hot. Have ready a sauce of butter, flour and cream, same as for croquettes. Butter a pudding dish, put in alternately a layer of potatoes and eggs, cover with the sauce, put bread crumbs over top and brown in oven. Serve hot.

Mrs. Geo. N. Forney.

Hashed Brown Potatoes

1 qt. of cold boiled potatoes cut into dice and sprinkle with pepper. Melt 1 tablespoonful of butter, 1 scant spoonful of onion, cook until yellow, add a tablespoonful of flour, when slightly brown add 1 cup stock, cream, or water; season with salt. Add potatoes until they have absorbed nearly all the sauce. Boil about 10 minutes. Melt 1 teaspoonful of butter in a pan, add potatoes, stir several times, cook until they have formed a brown crust under-neath. Turn over like an omelet and serve; add parsley before taking out of pan.

Annie G. Zieber.

Lyonnaise Potatoes

Cut cold potatoes into small pieces, season with salt and pepper, add 1 teaspoonful chopped parsley. Put 1 teaspoonful butter on fire in saucepan, when hot add a slice of onion, fry brown, then add potatoes and fry a light brown. Mrs. G. D. G.

Potato Fritters

Take 2 cups cold mashed potatoes, add 1 cup milk, 2 well beaten eggs, 3 teaspoonfuls baking powder, 1 teaspoonful salt, 2 cups flour. Put lard, a small amount, into the frying pan, when smoking hot dip the batter out by the spoonful. Brown well on one side, then turn and brown on the other side, Serve hot. E. H.