The Monmouth Baptist ladies' cook book

POTATO RISSOLES. Boil and mash a few potatoes, add a little finely chopped ham, season with pepper and salt and roll into small balls. Dip into beaten egg, then in bread crumbs and fry in hot fat till brown. Drain and serve. STUFFED POTATOES. Mrs. John C. Allen. Select four or five potatoes of uniform size to bake. After they are done cut off one end, scoop out potato, mash, season with butter, cream, pepper and salt and one medium sized onion minced very fine, then refill shells with the seasoned potato, make indentures across top with fork, sear with butter, return to oven until reheated, sprinkle tops with chopped parsley and serve. A GOOD WAY TO USE SMALL POTATOES. Boil until tender with jackets on, peel while hot and brown whole in butter. SMALL POTATOES. Mrs. Janie Pebbles. Scoop out balls size of cherries from large potatoes with a potato spoon. A cupful will make enough for a dozen plates of fish. Make one-half cup of butter and one-half cup of lard hot in a very small sauce pan and drop the potato balls in and let them steam slowly. As soon as the butter gets down to the frying point and the potatoes and sediment begin to brown on the bottom, pour off all the grease and set the potatoes in the oven a few minutes to acquire a handsome color. Sprinkle salt and chopped parsley among them. These are not the same as fried potatoes and when first put into the boiling butter and lard they must be stirred from the bottom once or twice lest they scorch and acquire a bad taste. If potatoes to be baked are first boiled fifteen minutes they will bake much quicker and be better. BAKED SWEET POTATOES. First boil the potatoes, then peel and mash fine. Season with salt and pepper and plenty of butter. Form, into a mound on a buttered baking dish and dust over with bread crumbs. Cover with dots of butter and set in the oven to brown. Serve with a few sprigs of parsley for garnish. ESCALLOPED SWEET POTATOES. Slice raw sweet potatoes very thin. Butter a pudding dish, arrange a layer of sliced potato in the bottom; sprinkle over a teaspoon of flour, bits of butter and a little salt and pepper, continue in this way until the dish is filled. Pour in enough milk to moisten the whole and bake forty minutes. GRILLED SWEET POTATOES. Cut cold boiled sweet potatoes in thick slices and season with salt and pepper. Broil in a double broiler a light brown. FRIED SWEET POTATOES. Mrs. Mary A. Frantz. Boil or steam the potatoes until almost done. When ready to fry pare them, cut in slices one-fourth of an inch thick. Take butter the size of an egg, four tablespoons of sugar, put into frying pan ; when all is melted lay in potatoes ; have a moderate fire ; when brown, turn; fry without cover. TO BOIL RICE. Wash and sprinkle gradually in boiling, salted water. Boil hard twenty minutes. Pour off water and set on back of stove or pour the rice in a colander to steam white and dry. Or put on in double boiler in salted water, adding more as water boils out. Milk may be added an hour before taking from fire. Boil three or four hours. RICE AU GRATIN. Mrs. W. H. Sexton. Butter a porcelain pan. Put in layers of well cooked rice and cheese, with a dash of cayenne pepper, dot with butter, almost cover with milk, add butter and cracker crumbs last and bake thirty minutes. BROWNED RICE.