Saratoga Chips

Slice as many potatoes as desired, very thin, let stand in ice water several hours, remove from the water, dry with a cloth, have lard and drippings hot, fry a light brown, remove from the grease, sprinkle lightly with salt and lay on paper to absorb the drippings. Mrs. S. Marquis.

Mashed Potatoes, (Warmed Over)

To two cupfuls of cold mashed potatoes add a half cupful of milk, a pinch of salt, a tablespoonful of butter, two tablespoonfuls of flour and two eggs thoroughly beaten. Mix the whole until very light, then put into a vegetable dish, spread a little butter over the top and bake a golden brown.

May I. Whitham.

Sacked Potatoes

Select for baking potatoes as near of a size as possible, when baked cut off one end, scrape out the inside with a spoon, being careful not to break skins, add to the potatoes butter, salt and sufficient hot milk to make quite soft, fill skins with this and place on end in buttered pan and bake until brown on top. The potatoes will puff up considerably if well beaten; nice for breakfast or tea. Mrs. M. E. Wharton.

C. B. Edwards.

Two large potatoes sliced thin, rolled crackers. Place a layer of the crackers, then of the potatoes, a piece of butter size of a small hen egg, salt and pepper. A bake dish is best to escallop them in. Cover the potatoes with boiling water. Bake 30 minutes. Nannie Foote.

Escalloped Potatoes

Pare and slice potatoes thin as for frying. Place a layer an inch thick in a pudding dish, season with salt, pepper and bits of butter, add another layer of potatoes and seasoning, and so on, until the dish is almost full, cover with sweet milk and bake one and one-fourth hours.

Potato Rissoles

Mashed potatoes, salt and pepper to taste, add a little parsley and three tablespoons minced tongue; roll the mixture into small balls, cover with egg and bread crumbs, fry two minutes. Other kinds of meat may be used.

Glaced Sweet Potatoes

Wash and pare six medium sized sweet potatoes. Cook thirty minutes in boiling water; drain, cut in halves lengthwise and put in buttered pan. Make a syrup by boiling three minutes, one-half cup of sugar and four tablespoons water; add one tablespoon butter. Brush potatoes with syrup and bake fifteen minutes, basting twice with remaining syrup.

Domestic Science School.

Potato Puffs

One cup mashed potatoes, 1 cup sweet milk, 1 egg, 2 teaspoons baking powder, flour to mix soft. Roll and cut in strips the size of finger and fry as you would doughnuts. Eat warm with butter and syrup. Mrs. Flora Reed.