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Potato Puff

2 cups mashed potatoes 2 tablespoons melted butter 2 eggs 1/2 cup scalded milk 1/2 teaspoon salt Stir the melted butter into the potato, beat to a white cream; add eggs beaten very light and then the milk and seasonings. Bake in a deep buttered dish, in a quick oven, for twenty minutes, or until nicely browned. Souffle: Use 4 eggs, beat yolks and whites separately until stiff; use seasonings and butter as given above. Fold in the yolks and lastly the whites, and cook as souffle.

Potato Croquettes. 1 rule for mashed potatoes 1 egg 1/4 teaspoon onion juice Beat the mashed potato until very light, add the beaten egg and onion juice, form while hot into rolls; crumb, egg and crumb again, and fry in deep fat till a golden brown. Serve on folded napkin and garnish with parsley or serve with White Sauce No. 1.

Sugar Potatoes or Candied Yams 6 sweet potatoes 1 cup white sugar 1/4 cup water 1 teaspoon butter Parboil, peel and cut the potatoes in quarter inch slices. Cook the other ingredients to form a syrup. Place the slices of potato in the syrup and simmer gently for an hour, then let the syrup boil away until it is almost dry. Serve with meats.