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Left-Over Potatoes: Pepper

Potato Puffs. 2 cupfuls finely chopped cold potatoes, tablespoonfuls cream 1 egg, Pepper and salt, 2 tablespoonfuls flour Mix the potatoes thoroughly with the seasonings, flour, egg, and cream.

Drop by spoonfuls in hot fat in a spider.

Stewed Potatoes.

Cut cold potatoes in neat small slices. Scald 1 cupful milk, 1 tablespoonful butter, and seasoning of salt and pepper. Add the potato.

Let it boil up, and serve very hot.

Lyonnaise Potatoes. 1 onion, 2 tablespoonfuls butter, 5 cold potatoes, Pepper and salt.

Chop the onion, and fry five minutes in the butter. Into this put 5 potatoes cut into dice, season with pepper and salt. Serve when brown and crisp.

Browned Potato.

Boil a pint or 2 of the tiny potatoes left in a barrel and let them cool. Skin and sauté in 2 tablespoonfuls clarified butter. Pepper and salt while in the spider. When well browned, put in a heated vegetable dish and sprinkle with chopped parsley.

Creamed Potatoes, 2 cupfuls cold boiled potatoes, 1½ cupfuls white sauce.

Cut the potatoes into fine slices, and heat in the white sauce Chartreuse Potatoes, 3 cupfuls cold boiled potatoes, Pepper and salt, teaspoonful onion juice, cupful flour, teaspoonful salt, cupful milk egg Mix the flour, salt, and pepper. Add the milk gradually and well-beaten egg. Cut the potatoes into quarterinch slices. Sprinkle with salt, pepper, and onion juice. Put together in pairs. Dip into the batter. Fry in deep fat and drain.

Potatoes with Hard-Boiled Eggs, 8 cold boiled potatoes, 6 hard-boiled eggs, Pepper and salt, cupfuls thin white sauce, cupful buttered cracker crumbs.

Cut the potatoes and eggs into quarter-inch slices. Put a layer of potatoes in a buttered baking dish.

Sprinkle with pepper and salt. Cover with a layer of eggs cut in slices, then a layer of potatoes. Pour over it the white sauce. Cover with crumbs, and bake until brown.

Whipped Potato.

If you have cupfuls cold mashed or riced potato, put a tablespoonful butter and 4 tablespoonfuls milk or cream in the double boiler, then add the potato. Leave the lid off. In ten minutes it will be hot. Beat with a silver fork till light and fluffy. Serve as ordinary mashed potato or use it as a border for any dish. It tastes like newly cooked potato.

Duchesse Potatoes. 2 cupfuls cold mashed potatoes, 1 egg, tablespoonfuls cream.

Beat the yolk of the egg till very thick, add the cream to it, and work into the potatoes. Shape in small pyramids. Rest each one on the broad end in a buttered tin, Beat the white of the egg slightly; add to it a teaspoonful milk and brush each cone with the mixture. Bake till golden brown. Serve on a hot platter garnished with parsley.

Potato Croquettes. 3 cupfuls cold mashed potatoes 1 tablespoonful butter, cupful cream, Whites eggs, Salt and pepper, Grating nutmeg.

LEFT-OVER POTATOES Warm the potatoes, add the butter, cream, well-beaten eggs, salt and pepper to taste, and a slight grating of nutmeg. Let the mixture cool, then shape, roll in egg and cracker crumbs, and fry.

Potato Scones (Scotch recipe).

Take cold mashed potatoes, moisten with cream, and work in sufficient flour, with which baking powder is mixed, to make a firm dough, adding a pinch salt. Roll out the potato paste, sprinkle with dry flour, roll in beaten egg, again in flour, cut into rounds, and bake on a hot griddle for ten minutes; butter while hot, and serve.

Potato-and-Tomato Salad. 1 cupful boiled new potatoes, 1 cupful fresh tomatoes, 1 green pepper.

Cut the potatoes in neat cubes, the tomatoes in quartered slices. Arrange in layers on a nest of lettuce leaves, sprinkle each layer with chopped green pepper, salt, and powdered sugar. Pour over it a French dressing. Glazed Sweet Potatoes. 6 cold sweet potatoes, 2 tablespoonfuls butter, 2 tablespoonfuls brown sugar, Pepper and salt.

Pare the potatoes and cut in two lengthwise, dusting with pepper and salt.

Melt the butter and sugar together; dip the slices of potatoes in this. Arrange in a baking pan, and bake till they are rich brown.

Sweet Potatoes (Cuban recipe). 8 cold sweet potatoes, cupful water, 1 cupful brown sugar, 1 teaspoonful butter.

Pare cold sweet potatoes that have been boiled or baked. Put them in a sirup made from the water, sugar, butter, and a dust of cinnamon. Bake until the potatoes are covered with a fine, brown glaze.

Sweet-Potato Salad. 2 cupfuls cold sweet potatoes, 1 cupful celery, 6 olives, 1 tablespoonful minced parsley.

Cut the potatoes into small cubes and the celery into inch pieces. Mix and finish with French dressing.

Sprinkle with sliced olives and parsley.

Sweet Potatoes au Gratin. 1½ pints cold sweet potato, 2 tablespoonfuls brown sugar, 2 tablespoonfuls butter, Pepper and salt, ½ cupful buttered crumbs.

Cut the potatoes into tiny cubes and arrange in a loose layer in the bottom of a buttered baking dish.

Sprinkle with pepper, salt, sugar, and morsels of butter. Repeat with another layer of potato; on top put a layer of buttered crumbs. Bake till well browned.

Hashed Brown Potatoes. cupful fat salt pork, 2 cupfuls cold boiled potatoes, teaspoonful pepper, teaspoonful salt.

Try out the fat salt pork, cut in small cubes, remove scraps. Add the potatoes, finely chopped, pepper, and salt. Mix potatoes thoroughly with fat; cook three minutes, stirring constantly; brown underneath. Fold as an omelet, and turn on hot platter.

Curried Potatoes. 4 cupful butter, 1 small onion, 3 cupfuls cubes, cold boiled potato cupful white stock, tablespoonful curry powder, Juice 1 lemon, Salt and pepper.

Cook the butter with the onion until yellow; add the potato and cook until it has absorbed butter, then add the stock, curry powder, lemon juice, salt and pepper to taste.-FANNIE M.

FARMER.