The new practical housekeeping

Potato Pancakes, — To two grated large raw potatoes, add two beaten eggs, a tablespoon thick cream, salt and pepper, a little spice, and if wished, a little grated lemon peel. Drop a spoonful at a time into a skillet in which is some melted butter or beef drippings ; spread out rather thin ; when brown on both sides sprinkle a little sugar on them and serve. Potato Pie. — Make a crust as for chicken or beefsteak pie, line a deep pie pan and fill with freshly cooked potatoes mashed and seasoned to taste with salt, pepper, butter and cream ; over this sprinkle a little summer savory, if liked, or sprinkle with a little catsup, chowchow or any fine pickle, cover with crust and bake in quick oven until crusts are done; serve with fried chicken, veal cutlets, or any other meats with which a brown gravy is served. Or for a Deep Potato Pie take a small quantity of meat of any kind — half pound is sufficient, and bacon, nam, potted fish with hard-boiled eggs, odds and ends of beef, or poultry will answer the purpose ; cut any of these into pieces, lay in bottom of baking dish, season ; pare and slice a quart of raw potatoes, place over meat, strew over bits of butter, cover with a crust if liked or sprinkle with bread crumbs, or omit either, and bake in rather a slow oven. Slice cooked potatoes can be used, making an economical and palatable way of serving up odd scraps ; if any sauce, such as bread, parsley, white, etc., is left, it may also be added to the pie, and if wished the meat can be omited if sauce is used ; or mashed potatoes may be taken, putting in layers with chopped pickles over each layer of meat ; or other cooked vegetables, such as spinach, tomatoes, asparagus, etc., may be used in place of meat. There should be about three times as much potato as meat, fish or vegetables. When cooked, fresh fish is used, mix a raw egg ^vith it instead of slices of hard-boiled eggs, as above. Potato Puffs. — Beat three cups mashed potatoes to a cream with quarter cup butter, add three well-beaten yolks, half cup sweet cream, or part milk, tablespoon sugar and pinch of salt with the well-frothed whites. Bake in spoonfuls on a well-buttered pan in a quick oven ; when done, slip a knife under, slide upon a hot platter and serve at once, garnished with parsley. Potato Slaw. — Slice six or eight cold boiled potatoes into a crock, with one large or two or three small onions, season with salt and pepper and pour cup vinegar over. Heat two tablespoons drippings and pour over very hot, stir all well together with a fork, taking care not to break potatoes ; let stand four or five hours, stir again, put in dish and serve. More onions may be added if liked. Make from cold potatoes left at dinner and will be ready for tea.