Buckeye cookery

little piece from one end to permit them to stand, from the other end cut a large piece, remove carefully the inside, and rub through a fine sieve, or mash thoroughly ; put on the fire with half an ounce of butter and one ounce of grated cheese to every four fair-sized potatoes; and add boiling milk and pepper and salt as for mashed potatoes ; fill the potato shells, and sprinkle over mixed bread-crumbs and grated cheese; and put in hot oven and brown. Many prefer to omit cheese and bread-crumbs, filling the shells heaping full and then browning. POTATOES IN KENTUCKY STYLE. \ Slice thin as for frying, let remain in cold water half an hour; put into pudding-dish or dripping-pan, with salt, pepper, and some milk—about half a pint to an ordinary dish; put into oven and bake for an hour; take out and add a lump of butter half the size of an egg, cut into small bits and scattered over the top. Slicing allows the interior of each potato to be examined, hence its value where potatoes are doubtful, though poor ones are’not of necessity required. Soaking in cold water hardens the slices, so that they will hold their shape. The milk serves to cook them through, and to make ‘a nice brown on the top; the quantity can only be learned by experience ; if Just a little is left as a rich gravy, moistening all the slices, then it is right. In a year of small and’ poor potatoes, this method of serving them will be very welcome to many a house- keeper.—Mrs. C. M. Nichols, Springfield. | POTATOES A LA PARISIENNE. Wash and rub new potatoes with a coarse cloth (avoid scraping if possible), drop into boiling water, boil briskly until done, taking care not to over do (if doubtful on this point press one of the potatoes with a fork against the side of the sauce-pan, if done it will yield to a gentle pressure). Have ready, in a sauce-pan, some cream and butter hot, but not boiling, a little green parsley, pepper and salt; _ pour off the water from the potatoes and add the cream and butter, let stand a minute or two over hot water, and serve. POTATO SOUFFLE Boil four good-sized mealy potatoes, pass them through a sieve; scald in a clean sauce-pan half tea-cup of sweet milk and one _ tablespoon of good butter, add to the potato with a little salt and pepper, and beat to a cream; add one at a time, the yolks of four eggs, beating thoroughly, drop a smali pinch of salt into the whites and beat them to a stiff froth, add them to the mixture, beating as little as possible; have ready a well-buttered baking-dish, large enough to permit the soufflé to rise without running over; bake twenty minutes in a brisk oven, serve at once, and in the same dish in which it was baked. It should be eaten with meats that have gravies. PoTaToEs IN SEVEN WAvys. Sunday, peel, steam, mash, add milk, butter and ‘salt, and then beat like cake-batter, the longer the better, till they are nice and light. This steaming and beating will be found a great improvement. Monday, baked potatoes in their jackets; if any are left they may be warmed over, peeling when cold, and then slicing. Tuesday, peel and bake with roast of beef. Wednesday, prepare in Kentucky style. Thursday, peel, steam, and serve whole. Friday, ‘‘ potatoes a la pancake;” peel, cut in thin slices lengthwise, sprinkle with pepper and salt, and fry in butter or beef drippings, turning like griddle-cakes. ‘Saturday, potatoes boiled in their jackets. RINGERED POTATOES. Peel large potatoes, cut them round and round in 1 shavings, as you pare an apple. Fry with clean, sweet lard in a frying-pan till brown, stirring so as to brown all alike, drain on a sieve, sprinkle fine © salt over them, and serve. Potato RIssoLes, Mash potatoes, salt and pepper to taste, if desired add a little |