How we cook in Tennessee ..

Saratoga Potatoes. — Pare and cut Irish potatoes very thin; put them in cold water to soak. When ready, take them out of the water and wipe them dry, as they will not brown if they are not well dried. Have your lard about as you would for frying doughnuts, dropping in about two handfuls at a time, stirring all the time, so that they will brown evenly. The quicker they are cooked — so that they do not burn — the better they are. Add a little salt when you take them out of the fat. Take out with a wire egg beater. Texas Potatoes. — Boil Irish potatoes, mash, season with salt, pepper and butter. Mince a large onion fine and mix through the potatoes. Put in a baking dish, smooth over the top, dot with bits of butter and put in the oven and brown. — Mrs. J. L. Newsom. Potato Croquettes. — One quart Irish potatoes, mashed hot; small onion grated; four tablespoons of melted butter; two teaspoons of chopped parsley; white pepper; pepper and salt to taste. Mix, form into balls, roll in egg, then in bread crumbs, egg again and crumbs again. Fry in hot lard a delicate brown. Menu for five persons. Scalloped Potatoes. — Slice raw potatoes thin; place in a pudding dish, after each layer pepper and salt and butter; when the dish is full pour in a cup of milk and bake nearly one hour. Dredge flour over each layer except the top one. Butter the dish well before using. — Mrs. H. J. Vandenbrook. Riced Potatoes. — Cream and season potatoes, then run them through a three-cornered Irish potato masher, and serve with a lump of butter in the center. A very pretty way to serve them on special occasions. Deviled Potatoes. — Wash some large, smooth Irish potatoes. Cut off one end and bake well done with the jackets on. After cooked, take out the inside and cream, season with salt, pepper, butter and a little mustard. Then stuff this back in jackets, put back in the oven and let stay long enough to get real hot. Serve while hot. — Mrs. J. L. Newsom. Scalloped Potatoes. — Fill a pan with thinly sliced sweet potatoes, cover with new milk and a good sized piece of butter, season to taste and bake in a hot oven half an hour. — Mrs. J. L. Newsom. Boiled Potatoes (in jackets). — Choose potatoes of uniform size; wash and scrub them with a brush, dig out all eyes and rinse in cold water; cook in just enough water to keep from burning till easily pierced with a fork, not till they have burst the skin and fallen to pieces. Drain, take out potatoes and place them in oven for five minutes and they will be dry and mealy. — Battle Creek. Roasted Potatoes. — Potatoes are much more rich and mealy roasted than cooked any other way; wash carefully and dry them, bake in a moderate oven till a fork will easily pierce them; turn them about occasionally. When done, press each one till it bursts slightly, as that will allow the steam to escape and prevent potatoes from becoming soggy. Serve at once in a folded napkin placed in a hot dish. — Battle Creek. Potato Rissoles. — Mash potatoes, salt and pepper to taste, !)!) if desired add a little parsley. Roll potatoes into small balls, cover them with an egg and bread crumbs, and fry in hot lard for about two minutes. Finely minced ham or tongue may be added with good effect.