The national course in home economics

Select for baking, potatoes as near of a size as possible; cut off each end; when baked scoop out the inside with a spoon, being careful not to break the skins. Add to the potato, butter, salt, and sufficient hot milk to make quite soft; beat till very light and smooth; fill the skins with this and place on end in a buttered pan on the oven grate till browned on top. The potatoes will puff up considerably if sufficiently beaten. Nice for breakfast or tea. Mrs. J. C. Janewav. POTATO TORTILLA. Four eggs, one teaspoonful of chopped parsley, three large potatoes, two tablespoonfuls of butter or oil. Cut cold potatoes, previously cooked, into slices, and sprinkle with the parsley. Put the butter or oil into a saute pan, and when boiling, fry the potatoes a light brown. Beat four eggs; season with pepper and salt and pour into the potatoes; shake the pan constantly to prevent sticking. When one side is brown, turn the tortilla with a plate and brown the other. Serve at once. Mrs. Lucy Mead. MASHED POTATOES. Cook the potatoes in salted water until thoroughly done, then drain. Set on the back of the stove, mash and beat with a wooden spoon until the lumps are all gone; then add enough milk (a little at a time) to make them nice and creamy, butter the size of an egg, more salt. Put in the dish they are to be served in; make a little hole in the top which you fill with butter and set in the oven until the butter melts; then serve at once. Mrs. D. Farrand. CREAMED POTATOES. Put a pint of milk (or one-half pint of cream) in a frying-pan and let heat; add a piece of butter the size of a butternut thickened with flour. some salt and pepper; let it boil, stirring till it thickens; have five goodsized potatoes (boiled or baked the day before), cut them in small pieces, put all together; cook ten minutes, stirring to prevent burning. Mrs. Mary A. Winter. SARATOGA CHIPS. Peel the potatoes carefully, cut into very thin slices and keep in cold water over night; in the morning drain off the water and rub the potatoes between napkins until thoroughly dry, then throw a handful at a time into a kettle or pan of very hot lard, stirring so that they may not adhere to the kettle or to each other. As soon as they become light brown and crisp remove quickly with a skimmer and sprinkle with salt as they are taken up. Mrs. O. Atwater. POTATO BALLS. Take four cold boiled potatoes, rub through a wire sieve, put into a stev;-pan with one-half ounce of butter and a dessert-spoonful of milk; beat over the fire till smooth. Add pepper and salt, the yolk of an egg and chopped parsley. When cold form into balls, brush over with the white of egg, roll in bread-crumbs and fry in hot fat. Mrs. T. C. Young. SWEET POTATO BALLS. Boil the potatoes and mash them well. Have ready a pint of milk, which has been boiled. Add a little lemon peel, two lumps of sugar and a little salt. Add the potatoes to the milk as soon as it is ready — enough to make a thick mush. When cooled, make up into balls, covering them with crumbs of bread and yolks of egg. Fry them a nice brown and serve up with sugar strewed over them. Alice George. ESCALLOPED POTATOES.