Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Wash the potatoes clean, being careful not to break the skin. Bake forty-five minutes. Take the potatoes from the oven, and with a sharp knife cut them in two lengthwise. Scoop out the potato with a spoon, put it in hot bowl, mash light and fine, add the seasoning, butter and milk, and then half the white of the eggs. ae Fill the skins with the mixture, cover with the remaining white of the egg and brown in the oven. CORN OYSTERS: One cupful flour. Half a cup butter. Three tablespoonfuls milk. VEGETABLES ol One pint of grated corn. One-quarter of a teaspoonful pepper. Two teaspoontuls salt. Pour the corn on the board and beat well, then add the other ingredients and beat rapidly for three minutes. When smoking hot, put in the butter by the spoonful. Hold the spoon close to the fat and the shape of the oyster will be good. Fry light brown. CORN PUDDING. MISS HEMPSTEAD. To one can of corn, add two beaten eggs, one cupful of milk, two tablespoonfuls butter, one tablespoonful sugar, one teaspoonful salt. Mix butter and sugar together, add salt, milk and lastly the corn, drained of the liquor. Beat well, pour in a greased dish and bake covered for half an hour. Take off cover and brown. ASPARAGUS PURÉE: F. K. WOODRUFF. Add to cold asparagus tips one-half cup cream sauce and the beaten yolks of two eggs and lastly the beaten whites. Mix thoroughly and put in small buttered molds and bake in quick oven. Serve at once. SLEWED SWEET POTATOES. Boil sweet potatoes, with skins on, until tender, but not too well done. Then peal, cut in slices and lay in a baking dish. Dust with sugar and season; add another layer of potatoes, dust again as before. Do this until dish is full, Then on top of all put two tablespoonfuls of butter, cut in dice. Cover and bake twenty minutes. Then turn over and bake until brown. CHARTREUSE: POTALGES: Cut cold boiled potatoes in one-fourth inch slices, sprinkle with salt, pepper, and a few drops of onion juice, put together in pairs, dip in batter, made from one cup flour, one-half teaspoon salt, dash of pepper, two-thirds cup of milk and two eggs well beaten. Fry potatoes in deep fat and drain on brown paper. HASHED BROWN POTATOES: Fry out salt pork, cut in small cubes, remove scraps, and*there should be about one-third cup of fat. Add two cups of cold boiled potatoes finely chopped, dash of pepper and salt if needed. Mix potatoes thoroughly with fat; cook three minutes, stirring con- . stantly; let them stand a few moments to brown undearneath. Fold as an omelet and turn on hot platter. SWEET POTATOES AUrGRATIN: Cut five medium boiled sweet potatoes in onethird inch slices. Put a layer of potatoes in buttered baking dish, sprinkle with salt, pepper and three tablespoonfuls brown sugar, dot over with one tablespoonful butter. Repeat, cover with buttered cracker crumbs, bake until crumbs are light brown. POTATOES AU GRATIN. Put creamed potatoes in buttered baking dish, cover with buttered crumbs, and bake until crumbs are brown. Season to taste. VEGETABLES 5S DELMONICO POTATOES To potatoes au gratin, add one-third grated mild cheese, arranging cheese and potatoes in alternate layers before covering with crumbs. Season to taste. 5 OD 8 Sa IS ae al Bc Two cups hot riced potatoes, two tablespoonfuls butter, one-third cup grated cheese, one-half teaspooniul salt. Few grains red pepper, dash of nutmeg, two tablespoonfuls thick cream. Yolks of two eggs. Mix ingredients in order given and beat thoroughly. Shape in form of small apples, roll in flour, egg and crumbs, iry in deep fat, and drain on brown paper. Insert a clove at both stem and blossom end of each apple. WHEPPED POTATOES.