Potatoes Rissolees

New potatoes, or old ones which are cut down to the size of new ones, may be treated as follows: Fry in deep fat until a golden brown, sprinkle with salt, and place in a pan; set in the oven until the potatoes are soft throughout. They may be served with or without a cream sauce.

Potato Puffs

Season two cupfuls of cold mashed potatoes with salt, pepper, celery salt, and chopped parsley. Add the beaten yolk of one egg and sufficient flour to make it of the consistency to roll on a well-floured board. It should be one-half inch thick. Cut in circles four inches in diameter; place one tablespoonful or more of well-seasoned, chopped cold meat, moistened slightly with gravy or stock, upon one-half of each, moisten edges with cold water, fold, press together, and fry in deep fat. Serve hot.

Mint Potatoes

Wash small potatoes and rub off the skins with a coarse towel, or pare and scrape them. Put into boiling water with sprigs of mint sufficient to flavor them well; and cook until done, drain, and serve with drawn butter.

Mashed White Potatoes And Turnips

Prepare as mashed potatoes, adding an equal quantity of boiled and mashed turnips. Add three tablespoonfuls of butter to each pint of potato and turnip, with salt and pepper to taste.

Fried Potatoes With Spanish Sauce

Chop fine some cold boiled potatoes. Season and saute in hot fat until golden brown. Fold over like an omelet, slip on a platter, and pour over the potatoes the following sauce: Boil together for ten minutes, one-half can of tomatoes, one-half can of shredded pimientoes, and one-half can of button mushrooms. Season with salt, butter, and paprika or pepper. Thicken with two tablespoonfuls of flour rubbed to a cream with two table-spoonfuls of butter. Add to the sauce, cook until smoothly thickened, stirring all the time. If liked, a little chopped onion may be used as an additional seasoning.

Potato Chowder

Cut a slice of pork into small dice, fry to a light brown in a soup kettle. Then add three medium-sized potatoes and one onion, put through the meat chopper, or slice in small bits. Add pepper and salt and dredge over a little flour, cover with water and simmer until the vegetables are tender. Then add a pint and a half of hot milk. Let it all come to a boil, add a small piece of butter, and serve with toasted crackers. A tomato cut in small dice, or a little left-over stewed tomatoes, may be added.

Scalloped Sweet Potatoes

Boil the potatoes without peeling until half done. Scrape off the skins while they are hot and leave them to get cold. Then cut into slices almost half an inch thick, and arrange in a buttered baking-dish, scattering bits of butter and a little sugar (a teaspoonful to the layer) between them. When the dish is filled in this order, pour in a cupful of boiling water in which a table-spoonful of butter has been melted. Cover with bread crumbs - dry and fine - dot these with butter, and sprinkle with salt and pepper. Cook, closely covered, for half an hour until brown. This is a Southern recipe and the product is delicious.

A Dixie Potato Pie

To half a pint of fresh milk, add one cupful of sweet potatoes, well mashed, with one tablespoonful of butter, and one-eighth cupful of cream, or milk. Beat until this is light and creamy. Into this mixture beat very lightly the yolks of four eggs; add nutmeg and sugar to taste and the grated rind of one lemon or one small orange. A white meringue may be added to the top if desired.

Browned Sweet Potatoes

Select potatoes of uniform size, and pare; place in a frying-pan, and add water to a depth of about one-half inch. Add one tablespoonful of butter or other shortening, and one tablespoonful of brown or white sugar. Cover and let boil furiously. The water will soon disappear as steam, and the potatoes will brown in the syrup that remains, which forms a delicious crust, keeping in the steam and flavor.

Apples And Sweet Potatoes

Peeled, sliced apples, and sweet potatoes (the potatoes are previously boiled, peeled, and sliced), arranged in alternate rows, are very good served with roast loin of pork or chops. Butter a shallow casserole, and lay enough butter over the potatoes and apples to moisten the whole. Serve in the dish in which they were baked. Add sugar if the apples are very tart.

Sweet Potato Waffles

To one cupful of mashed sweet potatoes add one cupful of flour, one-fourth cupful of sugar, one cupful of milk, one-half cupful of melted butter, and two eggs, the whites and yolks beaten separately. Cook on a waffle-iron.