Keep the war foods cooking

1 cup mashed potatoes. 114% teaspoons salt. 1 cup ground nuts, fish or 1% teaspoon pepper. meat. Salt pork, bacon or other if egg, well beaten. fat. Mix the mashed potatoes and seasonings with the ground nuts, fish or meat. Add beaten egg. Form into little cakes or sausages, roll in flour and place in greased pan with a small piece of fat or salt pork on each sausage. Bake in a fairly hot oven until brown. POTATOES IN CHEESE SAUCE OR WALDORF POTATOES. To one-half cup white sauce, add two to four tablespoonsful of grated cheese, depending on cheese and flavor desired. To each onehalf cup of sauce, add one cup boiled potatoes cut in cubes. Heat carefully without boiling. Cheese may be omitted and chopped parsley used. CREAMED POTATOES. 2 cups white sauce. 6 medium-sized cooked potatoes. Make white sauce by mixing 4 tablespoons flour with a little cold milk, add remainder of the milk, and cook until it boils, stirring constantly. Add 1 to 2 tablespoons fat, and 1% teaspoon of salt. Pour white sauce over potatoes, reheat and serve hot. NOTE—Almost any cooked vegetable may be creamed in this same way. Examples: Cauliflower, onion, cabbage and carrots. POTATO AU GRATIN. 6 medium-sized boiled or 2 cups white sauce. steamed potatoes. % cup crumbs. % cup grated cheese. Put a layer of boiled potatoes in a greased baking dish. Cover with % of white sauce and % cheese. Repeat, making three layers, cover with crumbs and bake % hour in moderate oven. NOTE—Oak Hill potatoes are prepared by substituting slices of hard cooked eggs for the cheese in the above recipe for potatoes au gratin. POTATO NESTS. Make mashed potatoes into nests, brush with beaten egg and brown quickly. The nests may be filled with grated cheese or creamed fish, chicken, etc. Garnish and serve hot. POTATO FISH LOAF. 1 pint mashed potato. Pepper. 1 cup cooked fish, chopped. % cup milk. Salt. 2 tablespoons fat. 2 eggs. Mix the potatoes, fish and seasonings. Add the milk, beaten eggs and melted fat. Place in a greased pan and bake in a moderate oven from twenty-five to thirty minutes. CARROTS AU OTTEN. 6 good-sized carrots. il cracker. 2 inch cube of cheese. % cup sauce. Serape carrots and dice. Cook in salted boiling water until tender using enough water to have % cup of liquid left. Pour water off the cooked carrots, and make sauce by melting 1 tablespoon each of butter and flour, then add the hot water from carrots and stir constantly until thick. Put a layer of carrots in baking dish, grate part of the cheese over top, add another layer of carrots and cheese. Pour sauce over top of dish, sprinkle cracker crumbs last and bake in hot oven about 30 minutes. STUFFED PEPPERS. Cut peppers in half or cut a slice from the top. Remove seeds and parboil ten minutes. Stuff with a creamed vegetable, e. g., celery or corn, or a mixture of bread crumbs, cold meats, vegetables and seasonings. Bake in a moderate oven for thirty minutes. Egg plant, tomatoes, and other yegetables may be stuffed in the same way. EGG PLANT. Pare an egg plant, cut in one-fourth inch slices and soak in cold salted water. Drain, and dry between towels. Sprinkle with salt and pepper, dip in batter, or dip in flour, egg, and crumbs, and sauté in hot pan. SCALLOPED CABBAGE. Put a layer cooked cabbage in a greased baking dish. Cover with a layer of white sauce. Repeat, making three layers of each. Cover with crumbs and bake 30 minutes in moderate oven. NOTE—Any cooked vegetable may be used instead of cabbage. Grated cheese may be added to the white sauce if desired. NOTE—Crumbs used on top of scalloped dishes will brown more satisfactorily if mixed with melted fat or oil in the proportion of 1 teaspoon of fat to % cup of crumbs. EGG SUGGESTIONS CREAMED EGGS. 3 hard boiled eggs. 1 cup cream sauce.