The new Annie Dennis cook book

Boil six large potatoes; cut each in half, remove the meat, taking care not to break the skins. Mash the potato, add a teaspoonful of butter, a tablespoon^ ful of mustard dressing, salt and pepper to taste, and two eggs; beat until smooth; return to the jackets, put the halves of each potato together, place in a hot oven ; let remain ten minutes, remove and serve on a napkin. Deviled Potatoes Bake large potatoes, cut in halves and scoop out the potatoes, leaving perfect shells. Season potatoes with butter, cream and salt. Beat until very light. Fill shells, dot with bits of butter; brown in a quick oven. SWEET POTATOES Sugared Potatoes Boil the potatoes. Peel and slice them rather thick. In the bottom of a baking dish put bits of butter, sprinkle sugar and put a layer of potato; then more butter, sugar and potato, until the pan is full. Let the top be strewed with sugar and bits of butter and pour over it a teacupful of water. Put it in the oven, and after it begins to cook, once or twice moisten the top with a little butter and water to dissolve the sugar and prevent its drying on top of the potato. To Fry Sweet Potatoes Peel and slice the potatoes ; place in a pan and pour boiling salted water over them; let them stand for half an hour, or boil for about ten minutes. Take them out and dry them and fry in hot lard. Fried Sweet Potatoes Peel, slice, and throw into cold salted water for half an hour. Wipe dry, fry brown in boiling lard. Do not have the water too salty. Baked Sweet Potatoes Wash the potatoes, place in the oven and bake slowly with a steady fire. Sweet Potatoes Boiled and Fried Parboil ; then peel, cut in pieces and fry in boiling lard. Baked Sweet Potatoes With Marshmallows Boil the potatoes, peel and mash. Beat two eggs with one cupful of sugar. Add a cupful of milk. Mix with the potatoes in a baking pan. Place in stove and cook until brown. When the potatoes are brown, cover them with marshmallows and continue baking until marshmallows are melted. ONIONS French Fried Onions Slice onions; separate the rings. Flour each ring and dip in sweet milk. Drop in boiling fat (or cook in a basket). Cook until a light brown, then place on brown paper until cool. Sprinkle with salt. Onions Au Gratin Boil onions until tender. Salt to taste. Pour off water, place in baking dish. Cover with cream dressing. Sprinkle with grated cheese. Put lumps of butter on top and bake in a quick oven. Baked Onions For this use large onions, parboil in boiling water for five minutes, dry carefully, wrap each one in buttered paper, lay in a baking pan and cook in a hot oven until they can be pierced with a straw. Onions Boiled in Four Waters Boil onions in one water ten minutes; drain, and place in fresh boiling water to cover. Change the water in this manner three times, letting the onions cook an hour or more. Drain off all the water, and serve hot, with pepper, salt and butter. Place in a covered dish. SPINACH