The Landmarks club cook book

in a flat stew-pan a good-sized lump of butter and dredge in a half tablespoonful of flour; stir until well dissolved and melted ; then mix in gradually a breakfast cupful of broth and stir continually until boiling; then place the potatos in with a tablespoonful of chopped parsley, with pepper and salt to the taste. Stew them for two or three minutes, move the pan to the edge of the fire and stir in quickly the yolk of an egg previously well beaten, with a teaspoonful of cold water and a very small amount of strained lemon juice. When the egg has become thickened, turn the potatos together with their sauce on to a flat dish and serve. Mrs. M. J. Connell. POTATO PUFF. Two teacups mashed potatos, beaten to a cream with two tablespoons melted butter, three eggs beaten very light, one cup cream, salt and pepper to taste. Bake in baking dish until set, and brown; dress with parsley. Mrs. Jerry Conroy. i» POTATO PUFF. Peel and boil about six large potatos. When soft and dry, beat them briskly with a little salt and two tablespoonfuls of butter till white and creamy. Now add the yolks of two eggs well beaten, and two tablespoonfuls of cream. About twenty minutes before the potato is wanted whip the whites of two eggs till firm, mix them lightly with the mashed potato, turn into a deep dish and bake till brown. If successfully managed, the potato will be light, puffy and delicious. Mrs. William S. Cross. POTATO PUFF. Cold potatoes two cups, melted butter two tablespoonfuls, eggs two, milk half cup, salt a pinch. Beat in butter, salt and milk, lastly eggs ; whip to a cream and bake a light brown. Mrs. Walton. STUFFED POTATOS. Choose six or eight nice, large potatoes, bake until done; cut them in half, lengthwise, scoop out the inside and mash, with two tablespoonfuls of butter, half a cup of cream, the yolks of * two eggs beaten light ; salt to taste. Whip it up lightly, 'fill the skins with this ; rub over the top with melted butter and bake until hot through. Mrs. Walton. ESCALLOPED POTATOS. Butter the bottom and sides of the dish ; put in a layer of sliced raw potatos. Sprinkle with pepper, salt and bits of butter. Then put in another layer of potatos, etc., until the dish is full. Pill the dish three-quarters full of milk and bake all in a moderate oven one hour. Mrs. Capen. POTATOS WALDORF. Peel and wash some potatoes and then cut them round and round in curls in the same manner in which apples are peeled ; place two flat stew-pans over the fire with an equal quantity of lard in each ; when boiling, throw in the pieces in one of the pans and fry until just commencing to color, then remove quickly with a drainer and throw into a second pan of boiling lard. When they have become nicely browned and soft, take the potatoes out of the fat, drain them for a minute or two on kitchen paper at the front of the fire; spread a folded napkin over a hot dish, pile on the potatoes, dredging a small quantity of salt over them, and serve while hot. # Mrs. M. J. Connell. CANDIED SWEET POTATOS. Peel desired number of sweet potatoes and boil with generous quantity salt until “under done.” Put them in oven pan with bit of butter on each and baste frequently with maple syrup. In a very hot oven, it takes about fifteen minutes for them to brown properly. Mrs. E. R. Kellam. RICE.