Stuffed Potatoes

Mince some cold meat very fine and season to taste. Choose large potatoes of one size, peel and core, taking care not to core them through. Fill them with the minced meat and put them in a dish to bake with a cup of water and a little nice dripping. If the potatoes are large they will require an hour to bake; if small, half that time will be sufficient. Baste occasionally.

Saratoga Potatoes

Slice the potatoes very thin into cold water. 6 good sized potatoes will answer for. a family of four. A knife will 'not answer very well, and a potato slicer can be purchased at any hardware store for 25 cents. Drain the potatoes thoroughly in a colander on a napkin. Drop into boiling lard to fry a few at a time. When first thrown in they sink, when done they rise. After this it is only a question of how much color when they should be taken out. Drain and serve on a folded napkin, sprinkling over them a little salt. A little chopped parsley is thought by many an addition. Sprinkle lightly over the dish. Very nice cold, or for lunches, etc. A large quantity can be made at once, and they may be warmed if desired.

German Potato Dumplings

12 raw potatoes pared and grated. 4 cooked potatoes grated, 1 cupful boiling milk. 1 heaped cupful of flour.

Drain the water off the raw potatoes, add the cooked ones and scald with the boiling milk. Out a slice of baker's bread in squares and brown in a little butter. Stir them into the batter. Add a teaspoonful of salt and the butter.

Shape large dumplings (keeping the hands well floured), and drop them into a kettle of boiling salted water. Cook half an hour. Break one open with a fork, if dry in the center they are ready for the table. Drain in a colander and serve hot.

Potatoes Hollandaise

Peel raw potatoes and scoop out of them as many little round balls as possible, using an iron vegetable cutter. Simmer until done in slightly salted water. Arrange on a plate without breaking. Sprinkle with chopped parsley and border the plate lightly with sprigs of the same. Serve with fish. Very nice also to use as a garnish for fish and meats. The white potatoes (in balls) may be alternated with the same sized balls, cut in the same manner from beets and carrots and boiled, not too soft, in slightly salted water, each in a separate saucepan, on account of coloring. Very pretty, but very troublesome.

Tossed Potatoes

Boil some potatoes in the skin. Peel quickly. Cut in small pieces. Toss them over the fire in a mixture of cream or rich milk, butter in bits, rolled in flour, pepper and salt until they are thoroughly hot and covered with the gravy.

Raw Fried Potatoes

Fry nice salt pork, take from the pan, turn out most of the gravy, have raw potatoes pared and sliced thin. Put into the spider with the gravy (butter can be used instead). A little hot water. Cover. Turn occasionally to prevent burning. Brown nicely and serve hot.