Royal baker and pastry cook

2 tablespoons hot milk. Beat till light, heap in hot dish. Baked Potatoes. — Scrub potatoes of same size. Bake in very hot oven until tender. Press till skin breaks slightly, serve hot with butter. Potato Croquettes. — Mix together 1 pint hot mashed potato, 1 teaspoon salt, A tea¬ spoon pepper, 1 teaspoon onion juice, 1 table¬ spoon butter, 1 tablespoon chopped parsley, yolks 2 beaten eggs. Stir over fire till mixture leaves sides of saucepan. When cool, shape into croquettes, dip each in beaten egg, roll in crumbs, and fry brown in deep kettle of smoking-hot fat. Potato Puff. — Press boiled potatoes through vegetable press. For each cupful add 1 tablespoon of butter, A cup milk or cream, 1 egg, yolk and white beaten sepa¬ rately. Season with salt and pepper. Mix thoroughly, fold in beaten whites last. Bake in 1 dish, or individual dishes, long enough to cook the egg, and serve at once. Scalloped Potatoes. — Butter a bakingdish, pare potatoes and slice thin, put in dish a layer of potatoes and sprinkle with salt, pepper and a little butter; then another layer of 'potatoes, etc., until dish is nearly full. Then fill with milk or cream. Bake 1 A. hours. Stewed Squash. — Pare small squash, re¬ move seeds, boil in salted water till tender. Drain, mash, season, and stir over slow fire till quite dry. Add butter and seasoning to taste. Lyonnaise Potatoes.—Heat 1 tablespoon butter in frying-pan. Add 1 tablespoon chopped onion. When pale brown add 1 pint diced boiled potatoes, seasoned. Shake till butter is absorbed ; potatoes should not color. Add 1 tablespoon chopped parsley and take up. Creamed Potatoes. — To 3 cups diced boiled potatoes add 1 pint cream sauce (see Sauces), more seasoning if necessary, and simmer 10 minutes. Or, season cold sliced potatoes, cover with milk, and stew till milk is reduced one half, then add a little butter. Stewed Tomatoes. — Scald and skin tomatoes, remove hard ends and cut up. Stew in agate saucepan till tender, add salt, pepper, and sugar to taste, also 1 teaspoon butter to each pint. If liked, thicken with fine crumbs or with a little flour dissolved in cold water. Stuffed Tomatoes. — Choose large toma¬ toes; cut off stem ends and take out centers. Fill with stuffing (see Stuffings), lay on but¬ tered baking-pan, and bake in hot oven 30 minutes. Peppers, summer squash, large ripe cucumbers, onions, and egg plant may be pre¬ pared in same way. Panned Tomatoes. — Cut firm tomatoes in halves. For 4, heat 1 tablespoon butter in frying-pan. Dip tomatoes in flour, put cut side down in pan, cover, and cook over hot fire until browned. Transfer to hot dish, sprinkle 1 tablespoon flour in pan, stir, add 1 cup milk; stir till thickened, season, boil 1 minute, and pour round tomatoes. Mashed Turnips. — Pare and dice turnips, boil in unsalted water till tender. Mash, add¬ ing salt, pepper, and butter to taste. If cut small they will cook in less time and be less odorous.