The Monmouth Baptist ladies' cook book

ESCALLOPED POTATOES. Mrs. Mary S. Ever. Two cups of mashed potatoes, two tablespoonfuls of cream or milk, and one of melted butter ; salt and pepper to taste. Stir the potatoes, butter and cream together, adding one egg well beaten. If the potatoes ^eem too mealy, beat in a few fine bread crumbs. Bake in a hot oven for ten minutes, taking care to have the top a rich brown. FRENCH FRIED POTATOES. Pare and let them stand in cold water for an hour, wipe carefully and cut lengthwise in eighths. Have ready a pan of very hot lard and drop them into it and fry until tender and a delicate brown, take out with a skimmer and drain on brown paper and stand in the oven a few minutes. When all are ready sprinkle with salt and serve hot. POTATOES ON THE HALF SHELL. Mrs. A. F. Peffer. Lucy Eby. Bake six good sized smooth potatoes about one hour. When done, cut in two lengthwise and with a spoon carefully scoop out the potato into a hot bowl. Mash fine and add two rounding tablespoonsful of butter, about half a cup of hot milk, a rounding spoonful of salt and pepper to taste. After beating until very light, add the well beaten whites of two eggs, stirring them in gradually. Fill the skins with this mixture, brush over with the yolks of the eggs and brown in the oven for fifteen minutes. HASHED BROWN POTATOES. Mrs. J. A. Joel. Chop one pint of cold boiled potatoes fine, put enough butter into the frying pan to cover the bottom well, add two tablespoonsful of milk, a teaspoon of flour, salt and pepper : when it becomes well heated put in the potatoes. Cook very slowly without stirring for ten minutes, then fold over as you would an omelet and remove to a warm dish. LYONAISE POTATOES. Fry one medium sized onion chopped very fine, in a tablespoon of butter ; chop fine cold boiled potatoes and put in skillet with onions. Fry a light brown, stirring constantly. Add two tablespoons of parsley to potatoes. POTATO PEARS. Mrs. David Patterson. Mash and season one-half dozen potatoes. Mold them while warm into the shape of small pears, dip them in the beaten yolk of egg, stick in the small end of each pear a clove (The large end of the clove in the potato), to represent the stem. Bake in a quick oven fifteen or twenty minutes till a rich brown. Success depends on thorough mashing and seasoning, and baking long enough to heat them through. POTATO PUFFS. Two cups of mashed potatoes, two tablespoons of melted butter beaten until creamy, then add two well beaten eggs and one cup of cream, a little salt, beat well, pour into a baking dish, spread butter over the top and bake quickly a delicate brown. POTATO PUFFS. Mrs. C. C. McCoy. One cup of mashed potatoes, one cup of milk, one egg, two teaspoons of baking powder, flour to mix soft ; roll and cut in strips about the size of finger and roll lightly with the hand and fry as you would doughnuts ; eat warm with butter or syrup. POTATO PUFFS. Miss Christine Fasbender. One cup of mashed potatoes, mix thoroughly with one egg, salt, three-fourths cup of milk, one and onehalf teaspoon of baking powder and enough flour to make good stiff batter so that the puffs will keep their shape after cooked in hot lard.