Parisian Potatoes

Pare and cut raw potatoes in balls like walnuts. Boil them in salted water till tender. Drain and lay them on a towel to dry for a moment, and then brown in hot lard, the same as doughnuts. It will take but a very short time. Take out, sprinkle with a little salt, and serve on a platter with broiled beefsteak.

Scalloped Potatoes

Pare the potatoes, cover the bottom of a baking dish with bread crumbs; then add a layer of sliced potatoes, bits of butter, salt, and pepper; fill the dish with alternate layers; wet the whole with milk and bake for 1 1/2 hours.

Potato Mangle

Mrs. O. S. Matteson, Chicago.

Pare and boil 6 large potatoes. Boil 6 eggs hard. Let cool and remove the shells. Chop eggs and potatoes together coarsely. Season with pepper and salt, and either melted butter or cream. Serve for lunch or tea.

Potato Rolls

Mrs. O. S. Matteson.

Take a pint of mashed potatoes, season with pepper, salt, and a pinch of nutmeg. Yolk of 1 egg. Make into flat cakes, put in a baking-pan, brush the top with white of eggf and brown in a quick oven.

Potato Patties

Miss Emma Harvey, Bowling Green, Ky.

Peel 6 medium-sized potatoes, wash and grate on a coarse grater. Add 2 eggs, 1 teaspoon quick yeast (or baking powder), 1/2 teaspoon of salt, 1 cup milk, 2 cups flour. Mix well, and drop by spoonsful into smoking hot lard Fry brown and crisp like doughnuts.

German Potato Dumplings

Fred Dresel, Maysville, Ky.

10 cold boiled potatoes.

20 raw potatoes, medium size.

3 eggs.

2 cups flour.

1 teaspoon baking powder.

2 teaspoons salt.

3 slices of bread, fried in dice.

Grate the raw potatoes, drain off all the water, and squeeze in a cloth. Add the cold potatoes, also grated, and put with the other ingredients. Form into balls the size of a goose-egg, and put into boiling water. Boil half an hour or until they rise to the top. Serve with meat gravy, butter, or sour sauce made as follows: Cut a large onion in small pieces and fry brown in butter, add 2 1/2 cups water, 1/2 cup vinegar, and thicken with 2 scant tablespoons of flour wet with cold water, and season with pepper and salt.

Potato Cakes

Mrs. E. L. Hill, Maysville, Ky.

1 quart grated raw potatoes, measured after grating.

4 eggs, well beaten.

1 tablespoon flour; pinch of salt.

1 teaspoon baking powder.

Fry in a skillet in hot lard; in flat cakes, turning like batter-cakes. Serve hot. Leave the water in the potatoes after grating.

Sliced Sweet Potatoes

Miss Ida Jones, Nashville, Term.

Boil the potatoes, then peel and cut in half inch slices. Put a layer in a pie-tin, dredge with 1/2 teaspoon of flour, 2 teaspoons sugar, small lumps of butter, add 1/2 cup water, and brown in a hot oven. Serve hot.

Fried Sweet Potatoes

Parboil and cut in half inch slices. Sprinkle with pepper, salt, and, if liked, add a little sugar. Fry with a slice of salt pork. Serve hot.

Baked Sweet Potatoes

Parboil or steam until nearly done. Then put into a dripping-pan with a roast of either beef or pork, and finish cooking.