Escalloped Potatoes

Slice cold, boiled potatoes, put a layer in a buttered pudding dish, then a layer of cracker or bread crumbs, sprinkle with pepper and salt, dot with butter, and so proceed until the dish is full, topping off with bread crumbs and butter. Put in milk enough to come almost to the top of the potatoes, and bake brown. Raw potatoes can be treated the same way, and if liked, some finely cut onions added, and salt pork fried brown; add either milk or clear soup stock for liquid.-[Mrs. C. G., N. D.

Stuffed Potatoes

Cut large baked potatoes in two, lengthwise and scoop out the interior, keeping the shells whole. Mash the potatoes and to each one add 1 teasp grated cheese, 1 tablesp cream, and salt, pepper and butter to taste. Whip until light, heap into the shells, and return to oven to brown. Serve with a garnish of lettuce and hard-boiled eggs.- [Mrs. G. L. S., N. Y.

Potato Loaf

To 1 cup chopped suet add 2 qt chopped potatoes, 2 large onions, cut fine, 1 cup meat gravy or soup stock, or milk and butter mixed, and salt and pepper to taste. Turn into a buttered baking dish, cover, and bake till done. Then remove the cover and brown the top.- [Mrs. L. S., Minn.

Sweet Potato Croquettes

Mash cold sweet potatoes and to each qt add 1 teasp salt, 2 tablesp sugar, 1 beaten egg, and scant 1/2 cup rich milk, with a very little flour-just enough to handle. Shape into small biscuits, roll in flour, and fry brown on both sides in hot butter.-[Miss F. E. S., Ga.

Stuffed Sweet Potatoes

Peel large, short, sweet potatoes, and cut in half lengthwise; scrape out one-third of the potatoes, and fill the cavities with pork sausage meat, then lay the halves together again, and fasten at each end with a wooden toothpick. Put in a baking pan with a little water, and bake until tender, with a moderate fire, basting occasionally.-[Mrs. J. C. R., Ind.

Candied Sweet Potatoes

To 2 cups sugar add 1 cup water, and boil until it syrups, the same as for preserves, then remove from the fire and stir in 1 heaping tablesp butter. Slice boiled sweet potatoes into a buttered baking pan of the proper size, pour the syrup over them to almost cover, put extra bits of butter about on top of them, and bake about 1 hour, or longer, basting occasionally by tilting the pan and dipping up some of the liquid. Be careful not to let the top get dry. Serve hot in the pan in which it is baked.- [Mrs. P. A. D., Mo.