The new practical housekeeping

scallop shell may bc used with potatoes. Or cut in rather thick slices with some bread in small-sized pieces (without any crusf), and place bread and potatoes in the dish, alternating the layers. Cover with White Sauce in which a bay leaf has been cooked. Strew sugar upon the top and slightly brown in oven. Or for Sauced Potatoes, prepare as in second recipe, placing all the potatoes in dish, then covering with the sauce and bread crumbs ; or the potatoes may be sliced raw, cooked in a little water till tender, then placed in dish and finished as above. Use cream, milk, or water in making the sauce as directed on page 121. Stewed Potatoes. — Put in saucepan a tablespoon butter, wLien melted add a level tablespoon flour, cook a few minutes and add a scant pint milk or cream, season with salt and pepper ; when it boils add a pint sliced, cold, boiled potatoes, cover and cook till potatoes are thoroughly heated, about ten minutes; stir once or twice, or if cooked in custard kettle will not need it. Some add tablespoon finely-chopped parsley,and just before serving, place on back of stove and when boiling has ceased, stir inyolk of an egg beaten with a teaspoon water and for Walnut Home Potatoes use soup and gravy stock instead of milk, adding with the egg, or two if liked, a teaspoon lemon juice and another tablespoon butter. Potatoes may be cut in dice or quarter-inch slices. For Potatoes a la Maitre à l'Hôtel, cook as in first recipe, omitting the milk and adding the parsley with juice of half a lemon ; stir well in this sauce and serve very hot. Some add three or four tablespoons of gravy from roast meat, or good gravy stock. Stuffed Potatoes. — Wash ten large potatoes with a brush ; bake only until tender, not mealy, not more than half an hour; cut off one end, scoop out inside with teaspoon, rub through a sieve or mash thoroughly, put in saucepan containing two tablespoons butter, three of grated Parmesan cheese, salt, spoon white pepper and teaspoon salt, adding A little boiling milk, stir all over fire until scalding stuffed potatoes. liot ; then fill potato shells with mixture, put on ends, press potato gently in shape, heat them in the oven, and serve in a napkin placed m a hot dish. Or omit cheese, fill shells full, brown in oven or with a hot salamander and serve as illustrated. Or take rather large cold steamed (pared) potatoes, cut off tops, and with a round-topped knife carefully remove most of the inside, leaving simply a protecting wall ; fill with chopped raw oysters slightly seasoned with pepper and salt and mixed with an [illustration: egg] egg, cover with tops, moistening edges with white of eggs to make them adhere, and place in warm, not hot oven, for a few minutes, then single- bread and fry in hot lard. Potato Balls. — Stir into nicely seasoned mashed potatoes, beaten yolks of one or two eggs ; make in small balls, single-bread and brown in oven ; or fry in frying-pan, or as fritters. A little parsley or chopped onion maybe added. Or With Meat, mix with one pint madied potato, a tablespoon butter, two of cream and season with salt and white pepper, add beaten yolks of two eggs and scant half pint grated cold ham, and lastly the well-frothed whites. Make in balls, flouring the hands slightly, roll the former in flour and fry as above. Nice served in