Every-day dishes and every-day work

Stuffed Potatoes. — Prepare and bake large potatoes of equal size as directed in the preceding recipe. When done, cut them evenly three fourths of an inch from the end, and scrape out the inside, taking care not to break the skins. Season the potato with salt and a little thick sweet cream, being careful not to have it too moist, and beat thoroughly with a fork until light ; refill the skins with the seasoned potato, fit the broken portions together, and reheat in the oven. When heated throughout, wrap the potatoes in squares of white tissue paper fringed at both ends. Twist the ends of the paper lightly together above the fringe, and stand the potatoes in a vegetable dish with the cut end uppermost. When served, the potatoes are held in the hand, one end of the paper untwisted, the top of the potato removed, and the contents eaten with a fork or spoon. Broiled Potatoes. — Potatoes to be broiled should first be parboiled. Cut in slices one-half inch in thickness, place in a wire broiler, and brown, turning both sides until browned evenly. Mashed Potatoes. — Peel and slice potatoes enough to make two quarts; put into boiling water and cook until perfectly tender, but not much broken ; drain, add salt to taste ; turn into a "hot earthen dish, and set in the oven for a few moments to dry. Break up the potatoes with a silver fork ; add nearly a cup of cream, and beat hard at least five minutes till light and creamy ; serve at once, or they will become heavy. If preferred, the potatoes may be rubbed through a hot sieve onto a hot plate, or mashed with a potato masher; but they are less light and flaky when mashed with a beetle. A well-beaten egg makes a very good substitute for the cream. Use in the proportion of one egg to about five potatoes. Two tablespoonfuls of nut butter may be used instead of cream, if preferred. If all utensils and ingredients for mashed potatoes are first heated, the result will be much better. New Potatoes. — When potatoes are young and freshly gathered, the skins are easily removed by taking each one at a time in a coarse cloth and rubbing it ; a little coarse salt used in the cloth will be found serviceable. If nearly ripe, scrape with a blunt knife, wash very clean, and rinse in cold water. Boiling is the best method of cooking new potatoes. Use only sufficient water to cover, and boil till tender. Drain thoroughly, cover closely with a clean cloth, and dry before serving. Scalloped Potatoes. — Pare the potatoes and slice thin; put them in layers in an earthen pudding-dish, dredge each layer lightly with flour, add salt, and pour over all enough good, rich milk to cover well. Cover, and bake rather slowly till tender, removing the cover just long enough before the potatoes are done to brown nicely. If preferred, a little less milk may be used, and a cup of thin cream added when the potatoes are nearly done.