High living

POTATOES A LA CANNES — Wash six medium-sized potatoes, and peel. Cut them endwise in slices one-fourth of an inch thick and stand in salted ice water fifteen minutes. Dry them, and simmer until tender in warm fat (not boiling hot) about ten minutes. Take them from the fat and drain. Make the fat boiling hot, put a few pieces at a time in a frying-basket and plunge into the fat. They should puff out to about twice their original size. TOMATOES ALA PERUGIA — Select three medium-sized firm tomatoes, scald and skin ; scoop out most of the contents and fill with half a pound of well-spiced sausage meat, to which has been added two thick slices of bread soaked in half a cupful of boiling water, and then squeezed. Place the stuffed tomatoes in a fire-proof baking-dish and sprinkle over them some fine crumbs, add the following sauce, and bake in a moderate oven about forty minutes, and serve in the same dish. Sauce — Soak one ounce of dried mushrooms m one cupful of boiling water about an hour. Drain carefully and chop fine. Heat two tablespoonfuls of oil in a frying-pan, add one large onion sliced thin and a bit of garlic (if liked) and simmer till tender ; then add the chopped mushrooms, two tomatoes, one chopped green pepper (seeds removed), one teaspoonful of Worcestershire sauce, and the mushroom water, salt to taste, and simmer one-half hour. Pour this sauce over the tomatoes. POTATOES A LA BATANGOS — Boil enough potatoes to make a pint. Mash well, and beat in with a fork two ounces of good butter, salt to taste, and the cream of a medium-sized cocoanut. (Shave off the inner brown skin, and grate, cover it with one gill of fresh milk and let it stand fifteen minutes, and then scald, drain carefully and squeeze the cocoanut through a cheese-cloth until every bit of cream has been expressed, and the meat is dry and powdery.) Add the cream to the potatoes, make very hot and beat lightly with a fork. Pile on a hot platter and sprinkle with the cocoanut, and garnish with paprika, chopped parsley, or both, alternating, and eggs poached in sweet oil. [illustration: BAKED BANANAS] Place bananas in a baking-dish and bake till the skins burst. KOELE PALAU (Hawaiian) — Mash well half a dozen medium-sized boiled or baked sweet potatoes. Heat thoroughly and stir in the cream of a grated cocoanut. WEST INDIA OKRA — Remove the stems from two pounds of young tender okra, cover with salted water and boil until thick like mucilage, then add one heaping tablespoonful of butter, a dash of cayenne, salt to taste, one teaspoonful of vinegar and some small slices of broiled ham. Stir until quite hot, and serve. SPANISH ONION RAREBIT — Boil two large onions until very soft, drain, chop, and return to the saucepan with a small piece of butter, milk, salt, pepper, dash of Tabasco sauce, one teaspoonful of made mustard, and one-half cupful of grated cheese. Stir until hot, and serve on toast. It should be the consistency of custard.