Left overs

Chop two cold boiled potatoes rather fine, season with salt and pepper. Put a tablespoonful of butter in an ordinary saute-pan; when hot, put in the potatoes, smoothing and patting them down ; stand over a moderate fire and allow them to cook undisturbed for at least eight minutes ; then with a limber knife fold over one half as you would an omelet ; stand again over the fire for about three minutes and turn at once on to a heated dish. These are exceedingly difficult to make. Directions must be carefully followed; the butter must be hot when you put in the potatoes ; the whole must be packed firmly down so that it will not break when turning out. Potatoes au Oratin To each four good sized cold potatoes chopped fine allow a pint of cream sauce, to which you have added four tablespoonfuls of grated cheese ; mix the potatoes with the sauce, turn them into a baking dish and brown in a quick oven. Scalloped Potatoes Cut cold boiled potatoes into dice ; to each pint allow a half pint of cream sauce. Put a layer of the sauce in the bottom of a baking dish, put in the potatoes, season with salt and pepper, cover with another layer of cream sauce, dust the top with bread crumbs, dot here and there little bits of butter, and bake in a moderate oven until a golden brown. Potatoes in flilk Cold boiled potatoes may be cut into slices and cooked in milk in a double boiler until the whole is thoroughly heated ; season with salt and pepper and serve. Sweet Potatoes Cold boiled or roasted sweet potatoes may be mashed while warm, seasoned with salt, pepper and butter and formed at once into croquettes ; dip and fry the same as white potato croquettes. COLD BOILED POTATOES 51 Lyonnaise Potatoes Cut cold boiled potatoes into small dice ; to each pint allow a tablespoonful of butter ; put the butter in an ordinary saute pan, melt it, add a tablespoonful of chopped onion, shake until the onion is golden brown; throw in the potatoes, shake or toss over a hot fire until each piece is slightly browned; sprinkle lightly with a half teaspoonful of salt, a tablespoonful of parsley, and a dash of pepper ; dish and serve. Broiled Potatoes Cut cold boiled potatoes into thin slices lengthwise ; dip each slice in a little melted butter, dust it with salt and pepper, and broil it over a clear fire until a golden brown. For dyspeptics it is better to broil the potato first and add the butter after, as the heating of the butter renders it indigestible. Sweet potatoes may be broiled after this same rule, and would be less greasy than when fried. The shells of Edam, or pine-apple cheese, after all the available cheese has been scooped out, will be used as a baking dish for stewed spaghetti or macaroni or rice. If care is taken, one shell may be used for three or four bakings. Boil the macaroni in plain water until tender; then drain, cut it into small pieces and add it to cream sauce. Pour this into the cheese shell, stand the shell on a piece of oiled paper in a baking pan and run into a moderate oven for fifteen or twenty minutes. Lift the shell carefully, put it on to a heated dish, and send at once to the table. After the macaroni has been taken out, the shell will be cleaned and put aside in a cold place for the next baking. There is just enough cheese imparted by the toasting of this shell to give an agreeable flavor to the macaroni. Plain boiled rice may be heaped into the shells and steamed, or baked in the oven for a few moments. Any scraps orbits of common cheese, when too hard and dry to serve on the table should be grated, put into a jar and CHEESE 53 put aside for cheese balls to serve with lettuce, cheese souffle, for baked macaroni, or spaghetti, or for croquettes, cheese sauce, or Duchess soup. Cheese Souffle