Stirred Potatoes With Eggs

Eight cold boiled potatoes chopped fine. Put into the saucepan a piece of butter the size of an egg. When it melts stir in the potatoes, stirring them till brown, then pour in four well beaten eggs, and stir them well through the potatoes. Serve very hot.

Sweet Potatoes Stuffed

Four large sized sweet potatoes baked until tender, then cut carefully in two. Cut a piece off each end, so they will stand, then scoop out, leaving the skins perfect. Mash the potato fine with an egg dressing as follows: boil four eggs hard, mash the yolks to a paste with cream to thin, salt and pepper to taste and a little mustard if liked; with this mixture fill the skins, place a piece of butter on top of each, and bake until well browned. Serve in individual saucers with a small doyley under.

Potato Frill

Boil and mash some potatoes, working in a little milk and butter but not enough to make the paste soft; while hot add one beaten egg. Shape this paste into a fence on the inside round of a shallow dish, fluting it with the round handle of a knife. Set one minute in a hot oven but not long enough to cause the fence to crack. Glaze quickly with butter and pour the meat carefully within the wall. The mince should not be so thin as to wash away the frill.

Potato Puff

Take two cupfuls of cold mashed potato, and stir into it six teaspoonfuls of melted butter, beating to a white cream before adding anything else. Then put with this two eggs, whipped very light and a teacupful of cream or milk, salting to taste. Beat all well, pour into a deep dish, and bake in a quick oven until it is nicely browned. If properly mixed it will come out of the oven light, puffy and delectable.

Potato Pears

Boil six or eight large potatoes, when well done mash thoroughly, adding a little butter, cream, pepper and salt. Mould into shape of pears, putting a clove into stem and brush over with beaten egg, and put into the oven to brown slightly.

Potato Fricasse

Cut into thin slices one half pound of fat salt pork. Place in stewpan, when brown, add an onion sliced and a little cold water, cook a few minutes. Cut up a number of good sized potatoes, add this to onion and pork and one half teaspoon of pepper. Cover well with cold water. Let this boil hard for hours. If about half an hour before serving, it is found not to be thick enough, take off cover and boil until it does thicken.