Pittsburg Potatoes

Dice potatoes as for creaming, and boil several minutes with 1/4 of a large onion. Drain and remove onion. Make a cream sauce to which has been added a canned pimento, cut in small pieces. Mix with potatoes, put in baking dish and cover thickly with grated cheese.

- Mrs. F. P. Stewart.

Delmonica Potatoes

Dice 1 qt. cold boiled potatoes. Heat 1 pt. milk in double boiler. Add 3 tbsp. flour mixed with a little cold milk, 1/2 tsp. salt, 3 tbsp. butter, dash of pepper.

When boiling, pour over potatoes; turn into a baking dish and sprinkle top with 6 tbsp. grated or chopped cheese.

Bake in quick oven until a light brown.

- Mrs. Charles Munson.

Sweet Potatoes

Cook 3 lbs. of sweet potatoes with as little water as possible. When almost done, add 1/2 cup sugar and 2 tbsp. butter.

Boil down dry, stir frequently, until the potatoes are well covered with the sauce.

Serves 4 to 6 people. - Mrs. W. E. Hosier.

Baked Sweet Potatoes

Boil until tender 2 large sweet potatoes. Cut in slices 1/4 inch thick. Place in layers in buttered baking dish, dredge with flour, sprinkle with 1/2 tsp. cinnamon, 2 tbsp. brown sugar and a pinch of salt. Pour over all 2 oven until well-browned.

- Mrs. F. A. Pontious.

Stuffed Baked Sweet Potatoes

Bake medium-sized potatoes until very soft. Cut a slice from one side and scoop out the inside. Put this through a ricer. To 2 cups of potato, add 3 tbsp. butter. 1/2 tsp. salt and hot milk to moisten. Beat until very light, refill skins and bake from 6 to 8 minutes in hot oven. - Mrs. Maude Smurr.

Sweet Potatoes And Apples

Cut potatoes into large pieces, parboil and put in casserole, cover top with tart apples quartered and cored. Take a large cup of sugar and 1 tbsp. of melted butter and enough hot water to moisten the sugar, pour over all and bake until apples are done.

- Mrs. A. Christoph, Mamlet, Ind.