The home cook book

and boil till done. Drain off the water, salt, add a tablespoon of butter, mash, and beat till soft and white, and serve hot with fried pork sausages as a meat. PUFFED POTATOES Boil and mash through a sieve six large mealy potatoes. Add one tablespoon of butter, one teaspoon of salt, one small white onion minced fine, one teaspoon of minced parsley, and one teacup of sweet cream or milk. Stir briskly, adding two raw eggs separately. Roll a tablespoon of this in flour and fry in a deep pan of boiling lard to make the puffs. Do not put in too many puffs at a time or they will stick together. The puffs must float in the lard aand brown evenly. When crisp, remove to a dish and dust with a little fine salt. RIBBONS OF POTATOES Peel the skin from the potatoes, and then peel round and round, making a thin spiral ribbon of the potato. Let the ribbons lie in cold water an hour, drain, put in a frying basket and plunge into hot fat. Drain the fat from the ribbons by laying them a minute on blotting paper, sprinkle with salt and serve hot. SCALLOPED POTATOES Slice raw potatoes in thin slices. Lay them in cold water for one hour. Put them in a pudding dish in layers, seasoning each layer highly with salt, pepper, and lumps of butter. Fill the dish in this way, and cover with cold milk. Set in a hot oven. Put a pan of warm water in the upper oven above it. Cook until the potatoes are very tender. Give them time to cool a little before putting on the table. Use plenty of butter for this dish to make it successful. STEWED POTATOES Chop fine, potatoes that have been cooked the day before. Put them into a saucepan. Pour over enough milk to alniost cover, salt to make a good flavor, and add a large piece of butter (probably an iron spoonful), according to the quantity you may have. Set the saucepan into another containing water, being careful to have but little water. Boil hard one hour until creamy. Stir occasionally. STUFFED POTATOES Choose rather large sized potatoes and all about of the same size. Wash clean and bake till mealy in a moderate oven. Split each potato in two, scoop out the inside and with it mix salt, butter, milk, and a little pepper — all to your taste. Stir in the beaten white of an egg to each three potatoes, tuck back the seasoned potato in the skins, press the halves of the skins close together, and brown in the oven. Serve the pota- ^ « Vol. 2 toes in a vegetable dish and lying on a napkin. [illustration: Plate XVIII] BAKED SWEET POTATOES Cut cold baked sweet potatoes into slices and put into an earthen dish ; add sugar and butter to each layer and bake until slightly browned. BOILED OR STEAMED SWEET POTATOES Boil or steam like white potatoes and without breaking the skin. If boiled, pour off the water as soon as done, cover the pot with a cloth and let it stand on the back part of the range a few minutes before serving. BROILED SWEET POTATOES Steam, pare, and cut in slices three-eighths of an inch thick; lay the slices in a double-broiler; salt, cover with melted butter, and broil over a slow fire. Serve in folded napkins. BROWNED SWEET POTATOES