The New century cook book

After peeling potatoes, slice very thin, and put in baking dish, first a layer of potatoes and then a layer of rolled crackers, until the dish is full; season each layer with salt, a little pepper TO New Century Cook Book. and plenty of butter, fill the dish with milk and cover. Bake two hours in slow oven; remove cover about half an hour before done to brown the top. Mrs. Watson. Potatoes Anna. Pare the potatoes and cut them lengthwise into slices onequarter of an inch in thickness, carefully put the slices together so as to retain the original shape of the potato and then run two wooden toothpicks through to keep it together. Parboil for ten minutes, then put in baking pan, baste with a little butter melted in hot water and bake until potatoes are tender, basting them often in the meanwhile. Warmed-up Potatoes. Have ready a clean, well-heated spider, in which put just butter enough to keep the potatoes from sticking, have potatoes chopped as for hash, season with salt and pepper, with a few bread crumbs sprinkled in; put in spider, cover until thoroughly heated, then uncover if you wish to brown, just before taking from the fire stir in enough sweet milk (cream is better) to moisten nicely, serve while hot. Mrs. Ruth McElvain. Larded Potatoes. Pare nice large potatoes and cut a hole in the center with an apple-corer, fill the cavity with chopped salt-pork and bake in baking-pan with a little water, season the potatoes well with pepper. Spanish Fried Potatoes. Make a thin batter of milk and flour and one well beaten egg, add salt and pepper to season, cut cold boiled potatoes in thick slices, dip in the batter and fry in butter and lard. Mrs. O. Jones. Potato Croquettes. Boil six white potatoes and mash them until very smooth. Add one egg, a lump of butter the size of a walnut and salt to taste. With the hands roll into balls as large as a small lemon, but perfectly round. Coat them with egg, then sifted bread crumbs and drop into deep boiling lard. The lard must be smoking hot. Cook three at a time. They will brown in about two minutes. Mrs. P. G. Burns. New Century Cook Book. Baked Sweet Potatoes. Select medium sized potatoes, scrape, split lengthwise, steam, or boil until nearly done, drain and put in pudding dish, placing over them lumps of butter, salt, pepper, a thick sprinkling of sugar, and bake brown. Mrs. A. W. Harlan. Sliced Sweet Potatoes. Boil potatoes the day before using. Peel and slice them rather thick, put bits of butter in bottom of baking pan, sprinkle sugar over the butter, put a layer of potatoes, then butter and sugar, then more potatoes, and so on until pan is full; pour over a cupful of water, put in oven, and after it begins to cook moisten once or twice with a little butter and water to dissolve the sugar and prevent its drying on top of potatoes. Mrs. Annie Philip. Stuffed Tomatoes. First cut inside from the tomatoes, pass through a colander, then add celery, chopped fine, cayenne pepper, salt and a good deal of mayonnaise dressing, then freeze and put in tomato cups with whipped cream on top. Okra and Tomatoes. Take a pint of okra and the same amount of tomatoes, let okra be young, slice it and skin the tomatoes; put them in a pan without water, add a tablespoonful of butter, an onion chopped fine, some pepper and salt and stew them three-quarters of an hour.