Mother Hubbard's cupboard

Pare and slice thick eight or ten large potatoes. Half fill a good sized kettle with lard or drippings. When boiling put in the potatoes ; cook until tender and brown ; then take out with a skimmer into a colander to drain off any grease. Sprinkle salt over them. Be sure and not fill the kettle too full with potatoes, as it is better to cook at a time only what the lard covers. STIRRED FRIED POTATOES. Put a tablespoon of lard into a kettle; pare and slice fine as many potatoes as needed. When the lard is hot put in the potatoes and cover closely ; watch and stir frequently, to prevent burning. When nearly cooked remove the cover and brown them ; then stir in salt, pepper and a heaping teaspoon of butter. Vegetables. 21 BAKED POTATOES. Pare eight or ten potatoes, or as many as needed ; bake in a quick oven half an hour. SARATOGA POTATOES. Pare and slice the potatoes very thin with potato slicer ; let them stand in alum water for half an hour ; wipe dry and fry in very hot lard a light brown ; salt while hot. Mrs. L. Sunderlin. SARATOGA POTATOES. Take white Peachblow potatoes ; peel and slice very thin with potato slicer ; let them stand in cold salt and water for half an hour; dry them, and fry in boiling hot lard, taking out as soon as they rattle against the spoon ; salt hot. Mrs. A. S. Mann. SCOLLOPED POTATOES. Use boiled potatoes ; slice them thin ; put in a pudding dish a layer of potatoes, a thin layer of rolled crackers ; sprinkle in pepper and salt and three or four small pieces of butter ; then add another layer of potatoes, crackers, etc., until the dish is filled. Over all pour a cup of cream or rich milk. Bake from one-half to three-quarters of an hour. POTATO ROLLS. Take five or six potatoes, boil and wash them ; add salt, pepper and a little milk. Beat three eggs light and mix with them. Make out into little rolls, and cover with flour. Fry in hot lard. Mrs. Ira Northrop. 22 "Mother Hubbard's Cupboard." broiled potatoes. Boil eight or ten large potatoes ; when cold, slice them lengthways and put on a toaster or fine wire broiler over a hot fire; when browned, remove, salt, and pour melted butter over them. FRIED TOMATOES. Cut the tomatoes in slices without skinning; pepper and salt them ; then sprinkle a little flour over them and fry in butter until brown. Put them on a hot platter and pour milk or cream into the butter and juice. When boiling hot, pour over the tomatoes. BAKED TOMATOES. Skin the tomatoes, slice in small pieces ; spread in bottom of a pudding dish a thick layer ; cover with a thin layer of bread crumbs, and sprinkle salt, pepper and a few small pieces of butter over them ; add layers of tomatoes, &c, until the dish is filled — sprinkle over the top a layer of fine rolled crackers. Bake one hour. H. A. BROILED TOMATOES. Cut large tomatoes in two ; crosswise ; put on gridiron, cut surface down ; when well seared, turn, and put butter, salt and pepper on, and cook with the skin-side down till done. C. M. SPICED TOMATOES. To one pound of ripe tomatoes, peeled and sliced, add onehalf pound brown sugar, one-half pint vinegar, one teaspoon cinnamon, one teaspoon allspice, one teaspoon cloves. Boil two hours. BAKED CORN. Grate one dozen ears sweet corn, one cup milk, small piece butter ; salt, and bake in pudding dish one hour. Vegetables. 23