The new Annie Dennis cook book

Cut some cold boiled potatoes into small square blocks; shred half an onion finely, drop potatoes and onion into boiling lard and fry a light brown; drain on paper and serve in a very hot dish. Dust with powdered parsley before serving. Potato Scallops Boil some potatoes, slice them fine and put them into scallop shells which have been previously buttered and dusted with bread crumbs; fill the scallop shells only half full of potato ; then add some egg and cream beaten up together ; sprinkle the top with bread crumbs and bake in a quick oven. Potatoes With Ham Boil some potatoes, slice them quite thin, put them in a pan with a good sized piece of butter, and let them heat thoroughly, but not fry ; boil four eggs very hard and chop them fine, and chop fine about as much boiled ham as there is potato ; put all in a dish in layers, with a little salt, parsley and two cupfuls of cream, or sweet milk, cover the top with bread crumbs, cover the bread crumbs with small dots of butter, and bake a light brown. Scalloped Potatoes Slice cold boiled potatoes in a granite pan, season with salt and pepper; cover with bread crumbs and place lumps of butter on top ; then cover all with sweet milk; over the top dust a little salt and black pepper. Bake in a hot oven until brown. Potato Snow Press a dozen hot, nicely boiled potatoes through a wire sieve into a warm vegetable dish. Serve immediately with hot cream, seasoned with salt and white pepper, or with thickened gravy. Potatoes Au Gratin Boil potatoes until tender. Put in a dish to cool. Make a cream sauce with a tablespoonful of butter, two tablespoonfuls of flour, and a cupful of sweet milk. Cook for a few minutes. Peel and cut the potatoes in small cubes, place in a baking-pan, pour the sauce over them, and grate enough cheese over the top to cover evenly. Put in oven and bake until the cheese melts. Creamed Potatoes Peel eight large potatoes, carefully removing all eyes and specks, boil quickly in salted water until perfectly done. Remove at once from the water, mash, put into a bowl with a quarter pound of butter, salt and pepper to taste and a gill of cream or sweet milk. With an egg beater whip to a cream, remove to hot dish and serve immediately. Irish Potatoes and Fresh Middling Meat Take four large potatoes. Peel and slice in thick slices. Leave in water over night. The next morning parboil the potatoes. Take six thick slices of fresh middling meat, salt and dip in flour. Put in hot frying 'pan. Cover and cook until thoroughly brown. Take the meat out and put potatoes in the grease and fry until a very light brown. Serve meat and potatoes together. Potato Souffle Put one cupful of mashed potatoes in a saucepan over the fire. Have ready the yolk of one egg, beaten light, a large teaspoonful of cream, a teaspoonful of butter. Add these to the potato, stirring until smooth and light, whisk in the white of the egg, beaten stiff. Put the mixture in a buttered pudding dish and bake ten minutes. Irish Potatoes Stuffed and Baked in Jackets