Potato Pouffers

1 pint of cold mashed potato, 1 cup of flour.

1 egg,

1 teaspoonful of baking powder.

Mold in small potato shaped croquettes and fry in deep fat.

Mrs. C. U. Collins.

Potato Dumplings

Cook ten medium sized potatoes, not quite done peel while warm, the day before wanted. Then grate, stir in yolks of six eggs, beaten, add four heaping spoonsful of flour, salt to taste, and add the white of six eggs beaten stiff. If the potatoes are dry and mealy add a little milk. Slice white bread thin, cut in small squares, brown (light) with lard or butter in the oven, make a heaping plateful, cool and add to dough, shape into balls, using a little flour. Have water boiling and salt, cook a small one to see if it will hold up, if not add an egg. Cook fifteen minutes.

Mrs. N. J. Busch.

Escalloped Potatoes

Pare and slice very thin raw potatoes, put in a pudding dish, a layer of cracker crumbs and a layer of potatoes alternately, cracker crumbs on top. Put salt, pepper and butter in each layer to season, and cover with milk. Bake in a hot oven 1 hour. - Blanche Grady.

Delmonico Potatoes

5 cold potatoes,

1 tablespoon flour,

½ teaspoon salt,

½ cupful grated cheese,

1 tablespoon butter, 1 cupful milk, Dust of pepper.

Cut potatoes into fine dice. Make a white sauce from the butter, flour, milk and seasonings, boil until thickens. Pour over potatoes, sprinkle with grated cheese. Bake until light brown.- Mrs. Joseph Ogle.

Baked Potatoes

The Idaho Special baking potato is best to use, but any fine mealy potato will do. After scrubbing with brush and rinsing, roll in salt and bake in slow oven until tender.

The flavor is much improved and the potato is frosted white as snow, no extra salting at table will be necessary. - Mrs. C. E. Beckwith.

Potatoes In Half Shell

Bake medium sized potatoes in rather a slow oven, when done cut in halves (the long way), remove the inside carefully, so as not to tear the shells. Add to the potatoes salt and butter; mash well and add milk, beat until light. Refill shells, cover with grated cheese and put in the oven to brown. - Mrs. M. J. Grieves.

Potatoes And Bacon

Make tunnel through potato with vegetable knife. Roll strip of bacon, rolling lean inside. Insert in potato. Put in pan without water. Bake ½ to ¾ hours. Baste with fat in bottom.

Potato Puff

Press boiled potatoes through vegetable press. For each cupful add 1 tablespoon of butter, ¼ cup of milk or cream, 1 egg, yolk and white beaten separately. Season with salt and pepper. Mix thoroughly, fold in beaten whites last. Bake in 1 dish, or individual dishes, long enough to cook the egg, and serve at once. - Mrs. Will Link.

Sweet Potato Croquettes

2 cups hot mashed potatoes, 2 tablespoons butter, ½ teaspoon salt,

1 egg, Hot milk, Pepper.

Add butter and seasoning to potatoes, mix well, then add beaten egg. If mixture is too dry, add hot milk to moisten. Shape into croquettes, dip in crumbs, egg and crumbs again. Fry in deep fat and drain.

Mrs. J. J. Goodrich.

Sweet Potatoes Au Gratin

Cut 5 medium sized boiled sweet potatoes into one-third inch slices. Put a layer in a buttered baking dish. Sprinkle with salt, pepper, and 3 tablespoons brown sugar. Dot over with 1 tablespoon butter. Repeat. Cover with buttered crumbs and bake until brown. - Mrs. Moorehead.

Candied Sweet Potatoes

Peel and slice sweet potatoes as for frying. Put in a baking dish and half cover with water. Cook on top of stove five minutes, then cover potatoes with brown sugar and pieces of butter. Continue cooking on top of stove until almost done, then put in oven to finish. - Mabel V. Harper.

Sweet Potatoes And Bacon

Boil potatoes until done. Remove skins and cut in half. Over each lay a thin slice of bacon. Put in oven until bacon is browned. Serve at once. - Mrs. R. M. Wrigley.