Tempting dishes for small incomes

Scour the potatoes and bake them till done ; cut their tops nearly off and scoop out the insides ; mix with them a little grated cheese, an egg, a little butter or milk, salt and pepper ; fill the skins with this mixture, replace the tops, and bake them again till hot. Potato and Cheese Patties. Mash three or four potatoes, mix them with a little butter, milk, grated cheese, salt and pepper ; put a little of the mixture in each patty-pan and bake for a few minutes. Paper Ramekin cases can be filled with them, instead of using pattypans. Potato and Ham Sandwiches. Stir two eggs into a quart of well-seasoned mashed potatoes without beating ; on two tablespoonfuls of this potato lay a slice of cold ham neatly trimmed ; cover with the same amount of potato, press firmly together round the edges, dredge with flour on both sides ; have some boiling fat ready on the stove, and fry these a delicate brown. 6o Potatoes k la Lyonnaise. Mince an onion and fry it in hot butter ; add cold sliced potatoes, and stir them till they are fried white ; then add a little minced parsley. Potatoes a la Maitre d’Hotel. Boil six potatoes for half an hour ; when cool, peel and cut them into thick slices. Put two ounces of butter, one tablespoonful of minced parsley, a little pepper and salt, and two tablespoonfuls of gravy juice into a stewpan ; mix together, put in the potatoes, and shake the saucepan, so that the sauce may cover them well. When quite hot squeeze some lemon over, and serve. Potato Puff. One pint hot mashed potato ; add one teaspoonful of salt, one saltspoonful of pepper, two spoonfuls of celery salt, one tablespoonful of butter, and hot milk to moisten. When partly cool add the yolks of two eggs well beaten, and the whites beaten to a stiff froth. Bake for ten minutes. Beat lightly. Scotch Woodcock. Take a couple of slices of buttered toast, place an anchovy on each slice ; take the yolks of two eggs and a gill of milk or cream. Separate the yolks from the whites of the eggs, beat the former, and stir them into the cream or milk, and bring the same to boiling point or it will curdle. Take the hot buttered toast and spread with the anchovies pounded to a paste ; pour a little of the hot sauce on the top and serve quickly and hot. Stuffed Potatoes. Bake six potatoes of equal size ; when done and still hot cut off a small piece from the end of each potato, scoop out the inside, mash and mix with half the quantity of any cold meat, highly seasoned and finely minced. Fill the skins a little above the edge. Set in the oven to brown the tops. Rice Croquettes with Parmesan. Wash half a pound of rice and simmer slowly in a quart of milk and water until the rice is nicely swollen and the quart of liquid all absorbed. Then place in a colander before the fire and shake occasionally until the rice is quite dry. Add breadcrumbs and grated Parmesan (an equal cupful of each), a little salt and cayenne ; then roll into small round balls, dip each one into egg and butter, and fry a delicate brown. Sprinkle thickly with grated Parmesan and serve either hot or cold. Rice and Cheese.