Farm and home cook book and housekeeper's assistant

out unpalatable and unwholesome. To fry raw potatoes slice them any thickness desired (for potato chips they should be cut very thin), dry thoroughly on a clean towel, and drop in smoking, hot fat, the same as doughnuts, turning to brown on both sides. Do not put too many potatoes in at once, as this would reduce the temperature of the fat and cause the potatoes to soak grease. When done skim out the slices, lay them out on a piece of soft paper to soak up the superfluous fat, sprinkle with salt, and serve hot. They should be nice and crisp. Another way is to peel the potatoes and then peel them again, so as to have a long spiral ribbon, and bake these in deep hot fat. A very nice dish is made of diced potatoes, salt pork and onions. Cut the pork in pieces, fry brown, and then add the potatoes and onions, and let all brown together. To prepare mashed potatoes, mash the potatoes after boiling and draining, add hot milk and butter, and beat until light. If desired, the yolk of an egg may be added, and a little more milk, the mixture turned into a buttered pudding dish, rolled cracker or bread crumbs sprinkled over the top, with dots of butter, and put in the oven to brown. — [A. G., Mass. Escalloped Potatoes Slice cold, boiled potatoes, put a layer in a buttered pudding dish, then a layer of cracker or bread crumbs, sprinkle with pepper and salt, dot with butter, and so proceed until the ■dish is full, topping off with bread crumbs and butter. Put In milk enough to come almost to the top of the potatoes, and bake brown. Raw potatoes can be treated the same way, and if liked, some finely cut onions added, and salt pork fried brown; add either milk or clear soup stock for liquid. — [Mrs. C. G., N. D. Stuffed Potatoes Cut large baked potatoes in two, lengthwise and scoop out the interior, keeping the shells whole. Mash the potatoes and to each one add 1 teasp grated cheese, 1 tablesp cream, and salt, pepper and butter to taste. Whip until light, heap into the shells, and return to oven to brown. Serve with a garnish of lettuce and hard-boiled eggs. — [Mrs. G. L. S., N. Y. Potato Iioaf To 1 cup chopped suet add 2 qt chopped potatoes, 2 large onions, cut fine, 1 cup meat gravy or soup stock, or milk and butter mixed, and salt and pepper to taste. Turn into a buttered baking dish, cover, and bake till done. Then remove the <jover and brown the top. — [Mrs. L. S., Minn. SWEET POTATOES AND CORN 179 Sweet Potato Croquettes Mash cold sweet potatoes and to each qt add 1 teasp salt, 2 tablesp sugar, 1 beaten egg, and scant i/^ cup rich milk, with a very little flour — just enough to handle. Shape into small biscuits, roll in flour, and fry brown on both sides in hot butter. — [Miss F. E. S., Ga. Stuffed Sweet Potatoes Peel large, short, sweet potatoes, and cut in half lengthwise; scrape out one-third of the potatoes, and fill the cavities with pork sausage meat, then lay the halves together again, and fasten at each end with a wooden toothpick. Put in a baking pan with a little water, and bake until tender, with a moderate fire, basting occasionally. — [Mrs. J. C. R., Ind. Candied Sweet Potatoes