place with inilk^ heated with a pinch of soda. Bring to a bubble and stir in a large tablespoonful of butter, rubbed to a cream with one of flour✪ Hashed and Browned Potatoes. Pepper, salt, mix well — ^but taking care not to break the potatoes — take from the fire, stir and toss for a moment, then turn all into a greased pudding dish, sprinkle crumbs on the top and brown in a gopd oven. POTATOES PARISIENNE✪ Potatoes Parisienne. Marion Harland, Parisienne potatoes are cut into small balls from raw potatoes with a French vegetable cutter or a round spoon. They may be either fried, or boiled and served with ma!tre dlidtel sauce. POTATO OMELET. Marion Harland. Make an omelet in the usual way; have ready by the time it is done, and lay upon it, this mixture, then fold down : Cook one small minced onion in one tablespoon- ful of dripping until yellow, add one cupful of cold boiled potatoes, chopped fine, and cook until slightly colored, stirring frequently. Shake into it a little pep- per and salt and one teaspoonful of finely minced pars- ley. Set into the oven to keep warm until the omelet is ready. CRBAM POTATOES WITH GREEN PEPPER✪ Potato OmeletS. Boss Fenton Farm. Cut potatoes in dice and parboil in salted water, (or cold potatoes may be used). Make a cream sauce and mix with potatoes. Bemove all seeds from two green peppers, scald them, cut in dice, place with potatoes on stove, season with salt. Simmer for ten minutes or until peppers are tender. Do not allow potatoes to break. 278 KIRMESS COOK BOOK. SOUFFLE POMME DE TERRE. Mrs, Oould's French Chef. Cut potatoes in pieces to fry. Put in a doth and shake well to dry them. Never 'put potatoes to fry in any water. Fry in hot fat✪ Souffle Pomme de Terre but not boiling, until nearly done, take out, drain in colander. Let fat come to a boil, put them into the fat again for a few minutes until done, (this will make them puff up), salt and serve. LT0NNAI8E POTATOES. Miss Charlotte L. Appleton, Bayside, L. I. Chop fine three cups of cold potatoes, and put in frying-pan with two tablespoons of butter and one of minced onions. Cook slowly twenty minutes, without browning. Add one tablespoonful, each, of parsley and vinegar, season with salt and pepper, and serve. POTATOES WITH CHEESE SAUCE. Mrs. E. L. Brown, Hempstead, L. I. Boil a dozen potatoes and, while hot, mash soft with hot milk and melted butter, adding salt and white pepper to taste. Whip light and heap in the center of a fire- proof platter. Smooth the sides of the mound' with a knife and carefully remove about a cupful of potato from the center of the mound, leaving a cavity in its place. Dip a feather or brush in the beaten white of an egg and wash the inside of the hollow and the top and sides of the mound with this. Now set in the oven to get very hot, and to brown lightly. When done draw to the door of the oven and fill the hollow with cheese sauce. Sprinkle the potatoes and cheese with crumbs✪ Potatoes with Cheese Sauce and return to the oven for five minutes before sending to the table. VEGETABLES. 279 POTATOES AND CORN. Mrs, 0, F. McDowell. Cut the kernels from six ears of boiled corn. Cut eight cold boiled potatoes into small dice of uniform size. Put into a frying-pan a tablespoonful of butter and turn the potatoes* and corn into this; salt and pepper✪ Potatoes and Corn. Fry, tossing and stirring constantly, for ten minutes. BOILED SWEET POTATOES. ✪ Boiled Sweet Potatoes

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place with inilk^ heated with a pinch of soda. Bring to a bubble and stir in a large tablespoonful of butter, rubbed to a cream with one of flour. Pepper, salt, mix well — ^but taking care not to break the potatoes — take from the fire, stir and toss for a moment, then turn all into a greased pudding dish, sprinkle crumbs on the top and brown in a gopd oven. POTATOES PARISIENNE. Marion Harland, Parisienne potatoes are cut into small balls from raw potatoes with a French vegetable cutter or a round spoon. They may be either fried, or boiled and served with ma!tre dlidtel sauce. POTATO OMELET. Marion Harland. Make an omelet in the usual way; have ready by the time it is done, and lay upon it, this mixture, then fold down : Cook one small minced onion in one tablespoon- ful of dripping until yellow, add one cupful of cold boiled potatoes, chopped fine, and cook until slightly colored, stirring frequently. Shake into it a little pep- per and salt and one teaspoonful of finely minced pars- ley. Set into the oven to keep warm until the omelet is ready. CRBAM POTATOES WITH GREEN PEPPERS. Boss Fenton Farm. Cut potatoes in dice and parboil in salted water, (or cold potatoes may be used). Make a cream sauce and mix with potatoes. Bemove all seeds from two green peppers, scald them, cut in dice, place with potatoes on stove, season with salt. Simmer for ten minutes or until peppers are tender. Do not allow potatoes to break. 278 KIRMESS COOK BOOK. SOUFFLE POMME DE TERRE. Mrs, Oould's French Chef. Cut potatoes in pieces to fry. Put in a doth and shake well to dry them. Never 'put potatoes to fry in any water. Fry in hot fat but not boiling, until nearly done, take out, drain in colander. Let fat come to a boil, put them into the fat again for a few minutes until done, (this will make them puff up), salt and serve. LT0NNAI8E POTATOES. Miss Charlotte L. Appleton, Bayside, L. I. Chop fine three cups of cold potatoes, and put in frying-pan with two tablespoons of butter and one of minced onions. Cook slowly twenty minutes, without browning. Add one tablespoonful, each, of parsley and vinegar, season with salt and pepper, and serve. POTATOES WITH CHEESE SAUCE. Mrs. E. L. Brown, Hempstead, L. I. Boil a dozen potatoes and, while hot, mash soft with hot milk and melted butter, adding salt and white pepper to taste. Whip light and heap in the center of a fire- proof platter. Smooth the sides of the mound' with a knife and carefully remove about a cupful of potato from the center of the mound, leaving a cavity in its place. Dip a feather or brush in the beaten white of an egg and wash the inside of the hollow and the top and sides of the mound with this. Now set in the oven to get very hot, and to brown lightly. When done draw to the door of the oven and fill the hollow with cheese sauce. Sprinkle the potatoes and cheese with crumbs and return to the oven for five minutes before sending to the table. VEGETABLES. 279 POTATOES AND CORN. Mrs, 0, F. McDowell. Cut the kernels from six ears of boiled corn. Cut eight cold boiled potatoes into small dice of uniform size. Put into a frying-pan a tablespoonful of butter and turn the potatoes* and corn into this; salt and pepper. Fry, tossing and stirring constantly, for ten minutes. BOILED SWEET POTATOES.

Kirmess cook book