Hashed Brown Potatoes

Mrs. J. J. Peterson.

1/2 pint boiled potatoes, 3 tablespoons cream.

salt and pepper, 1 tablespoon butter.

Chop cold boiled potatoes rather fine; to each half pint add three tablespoons cream, salt and pepper; mix; put a tablespoon butter into a shallow frying pan, and put in the potatoes; flatten them in a perfectly smooth layer; cook slowly until a golden brown; fold one half over the other and turn out on a heated dish.

Potatoes Au Gratin

cold boiled potatoes, salt and pepper.

cream sauce cheese.

Chop cold boiled potatoes rather fine; season with salt and pepper; put them in a baking dish; pour over sufficient cream sauce to just cover; dust the top with grated plain or Parmesan cheese, and put in a hot oven until nicely browned.

Lyonnaise Potatoes

potatoes, 1 onion.

butter.

salt and pepper 1 tablespoon minced parsley.

Dice potatoes. Heat butter in a frying pan: fry in it one small onion until it begins to change color; put in the potatoes; sprinkle well with salt and pepper; stir and cook about five minutes, taking care not to break them. They must not brown. Just before taking up, stir in a tablespoon minced parsley. Drain dry by shaking in a colander. Serve very hot.

Russian Fried Potatoes

Mrs. C. H. Smith.

Pare potatoes, and keep on paring in curls. Fry these curls. Very pretty if nicely done. It is necessary to have fat very hot and plenty of it.

Potato Straws

Mrs. H. E. Stafford,

Cut potatoes in slices, then lengthwise to thickness of straws; put into cold water for an hour; wipe dry in a towel. Fry in hot fat.

Saratoga Chips

Slice potatoes as evenly as possible; drop into ice water; have a kettle of hot lard; put a few at a time into a towel, shake dry and then drop into the boling lard. Stir occasionally and when a light brown remove with a skimmer and they will be crisp, not greasy. Sprinkle salt over them while hot.

Baked Sweet Potatoes

Mrs. M. O. Fox.

3 sweet potatoes sugar.

1/2 cup boiling water butter.

Have boiled three large sweet potatoes with their jackets on; when done, remove the skins and slice into a baking dish. Sprinkle sugar and small pieces of butter over the potatoes and pour over all one half cup boiling water. Bake a light brown.

Fried Sweet Potatoes

Maria Magno Alvarez.

potatoes.

1 coconut.

Slice the sweet potatoes one fourth of an inch thick. Then fry with coconut oil, or other fat, until brown. Pour over them a thick syrup and serve.

To make the coconut oil, grate a coconut and put it in a frying pan. Let it remain until it curdles, and the curds brown. Separate the curds from the oil.

Baked Camotes

Boil until soft; mash with a fork; then beat until light and creamy. Add a little hot milk in which a small piece of butter has been melted, salt and pepper; turn lightly into a dish and brown in the oven.

TO BOIL RICE.

1 cup rice.

salt.

Pick over the rice carefully; wash it in warm water, rubbing it between the hands and rinse in several waters; then let it remain in cold water until ready to be cooked. Have saucepan of water, slightly salted; when boiling hard, sprinkle rice into water by degrees to keep particles separated. Boil steadily for twenty minutes; take from fire; drain. Place the pan, with lid off, on the back of the stove, where it is only moderately warm, to allow the rice to dry. Each grain will be separate.

Baked Rice

Mrs. M. O. Fox.

2 cups cooked rice, 1/2 cup cheese ,1 pint milk.

2 eggs.

1 tablespoon butter.

1/2 tablespoon salt.

Mix well rice, cheese in small bits, milk, eggs, butter and salt. Place in baking dish with cheese and a little butter on top. Bake half an hour.

Spinach

To retain its fresh appearance do not cover while cooking. Pick over carefully, and wash through several waters; drain and put into boiling water. Fifteen to twenty minutes are generally enough to boil spinach. Be careful to remove the scum. When quite tender, drain and squeeze well; chop fine and put into pan with a piece of butter, salt and pepper. Stew five minutes, stirring all the time until quite dry. Turn into dish, shape into a mould and serve with hard-boiled eggs over the top.

Lunch Eggs With Spinach

6 eggs.

2 cups of cold spinach pepper, salt and butter.

1 cup milk 4 tablespoons grated cheese.

bread crumbs.

Boil eggs very hard; cool and cut lengthwise. Heat spinach in a few tablespoons of hot water, and rub thru a colander; mix with pepper, salt and butter; put in bottom of baking dish. Lay the halves of egg about on the spinach and pour over them a sauce made from the milk thickened and seasoned with salt, pepper and cheese. Cover with bread crumbs and set in oven. Serve when slightly brown.