POTATOES, CREAM ED. To three cups of dried potatoes (boiled) add one pint of cream sauce, more seasoning if necessary and simmer ten min- utes. Or season cold sliced potatoes, cover with milk and stew until milk is 3 reduced to one-half, then-add a little butter.—Miss Mary Dobson, Venlaw, — Man. , POTATOES, MASHED. Peel and boil in salted water, drain and sweet se cream and some onions chopped fine. Beat till very light and foamy.—Mrs. — David C, Johnston, Whitewood, Sask. SCALLOPED POTATOES No. 1. Cut raw potatoes in thin slices and ~ place in a dish, covering with milk, and season well with butter, salt and pepper. Place in a hot oven and bake until done.—Mrs. J. F.. Whitley, Spen- cerville, Ontario. oe SCALLOPED POTATOES No. 2. Slice raw potatoes in dish, about an ~ inch deep, Pepper and salt, then sprinkle well with flour, then another ~ layer of potatoes, then pepper, salt and flour, until the dish is nearly full Now cover with cream and milk, then put small pieces of butter round the top and bake, serve hot, or are rich warmed up in frying pan for Sunday — dinners, after being baked the day neler. —Mrs. Wm. Rheintgen, Hamilton, Ontario. POTATO SOUFFLE. To 2 cups of washed potatoes, add 2 ianicepaces ; of melted butter and beat until light, then mix in it two well-beaten eggs ~ and cup of milk or cream and salt and pepper✪ Baked Potatoes to taste, Beat thoroughly and bake in a buttered pudding dish in a quick oven until nicely browned.— Mrs. H. Snider, Nobleton, Ontario, TURNIPS, STUFFED. Peel and boil in boiling water, well salted, a ~ quart of medium-sized turnips, as soon as they are tender drain them, cut a ~ slice from the top of each, scoop out haif the middle with a teaspoon, mash the part taken with a little salt, pepper and butter, and the yolk of an egg, USED TWICE A DAY FOR NINE YEARS 3 Mr. Andrew Doucette, Oyster Bed Bridge, P.EJ., says:—I am a constant cs user of your Magnet Cream Separator, which has given me good satisfaction. — Nothing wrong with it yet. Skims well, works well, and has been in use. twice - a day for the last nine years. 24 fill the turnips with mixture, put on each the slice cut from the top. Brush over with beaten white of an egg, set in a baking dish and brown in hot oven. Serve hot.—Miss A. M, Mason, Waasis, N. B. eee Pies and Pastry Pies, Pie Fillings, Tarts, Cream Puffs, Etc. FOR PASTRY. Puff paste is always used and is made from equal weights of flour and butter (or lard or shortening). When cne-half the weight of flour to the butter is used, it makes plain paste, when three-quar- ters of the weight of flour is used, the last quarter folded in, makes flaky or semi-puff paste. Ice cold water should always be used. Always mix it in a cool room. Butter makes crisp amber pastry, lard soft white pastry. It should be handled lightly and as little as possible in rolling and turning, if baking powder is used in making, it should be used as soon as made. If made with butter or shortening, it should be put in the ice box and let stand 12 hours before using. Baking powder and salt should be sifted with the flour before the butter or shortening is added. Butter or shortening should be cut lightly and not too thoroughly through the flour. Do not stretch pastry to cover the plate, roll it quite thin and a little larger than the plate to allow for shrinkage; let it He loosely in the plate. Allow more paste for the top than for the lower crust. After the filling is in place moisten the edge of the paste with cold water; set top paste in place and press the two edges together, keeping them lifted somewhat from the plate. Set all pies, no matter what the filling, into an oven hot on the bottom to bake the under crust before the filling soaks in, afterwards reduce the heat. When baking juicy pieces, place a funnel-shaped piece of paper in one of the incisions in the centre. Never grease a pie tin.

AI-modernized reading of the original text

POTATOES, CREAMED. To three cups of dried potatoes (boiled) add one pint of cream sauce, more seasoning if necessary and simmer ten minutes. Or season cold sliced potatoes, cover with milk and stew until milk is reduced to one-half, then add a little butter.—Miss Mary Dobson, Venlaw, Man. , POTATOES, MASHED. Peel and boil in salted water, drain and add cream and some onions chopped fine. Beat till very light and foamy.—Mrs. David C. Johnston, Whitewood, Sask. SCALLOPED POTATOES No. 1. Cut raw potatoes in thin slices and place in a dish, covering with milk, and season well with butter, salt and pepper. Place in a hot oven and bake until done.—Mrs. J. F. Whitley, Spencerville, Ontario. oe SCALLOPED POTATOES No. 2. Slice raw potatoes in dish, about an inch deep. Pepper and salt, then sprinkle well with flour, then another layer of potatoes, then pepper, salt and flour, until the dish is nearly full. Now cover with cream and milk, then put small pieces of butter round the top and bake, serve hot, or they are nice warmed up in frying pan for Sunday dinners, after being baked the day before.—Mrs. Wm. Rheintgen, Hamilton, Ontario. POTATO SOUFFLÉ. To 2 cups of washed potatoes, add 2 tablespoons of melted butter and beat until light, then mix in it two well-beaten eggs and 1 cup of milk or cream and salt and pepper to taste. Beat thoroughly and bake in a buttered pudding dish in a quick oven until nicely browned.—Mrs. H. Snider, Nobleton, Ontario. TURNIPS, STUFFED. Peel and boil in boiling water, well salted, a quart of medium-sized turnips, as soon as they are tender drain them, cut a slice from the top of each, scoop out half the middle with a teaspoon, mash the part taken with a little salt, pepper and butter, and the yolk of an egg, USED TWICE A DAY FOR NINE YEARS 3 Mr. Andrew Doucette, Oyster Bed Bridge, P.EJ., says:—I am a constant cs user of your Magnet Cream Separator, which has given me good satisfaction. — Nothing wrong with it yet. Skims well, works well, and has been in use. twice - a day for the last nine years. fill the turnips with mixture, put on each the slice cut from the top. Brush over with beaten white of an egg, set in a baking dish and brown in hot oven. Serve hot.—Miss A. M. Mason, Waasis, N. B. eee Pies and Pastry Pies, Pie Fillings, Tarts, Cream Puffs, Etc. FOR PASTRY. Puff paste is always used and is made from equal weights of flour and butter (or lard or shortening). When one-half the weight of flour to the butter is used, it makes plain paste, when three-quarters of the weight of flour is used, the last quarter folded in, makes flaky or semi-puff paste. Ice cold water should always be used. Always mix it in a cool room. Butter makes crisp amber pastry, lard soft white pastry. It should be handled lightly and as little as possible in rolling and turning. If baking powder is used in making, it should be used as soon as made. If made with butter or shortening, it should be put in the ice box and let stand 12 hours before using. Baking powder and salt should be sifted with the flour before the butter or shortening is added. Butter or shortening should be cut lightly and not too thoroughly through the flour. Do not stretch pastry to cover the plate, roll it quite thin and a little larger than the plate to allow for shrinkage; let it lie loosely in the plate. Allow more paste for the top than for the lower crust. After the filling is in place moisten the edge of the paste with cold water; set top paste in place and press the two edges together, keeping them lifted somewhat from the plate. Set all pies, no matter what the filling, into an oven hot on the bottom to bake the under crust before the filling soaks in, afterwards reduce the heat. When baking juicy pieces, place a funnel-shaped piece of paper in one of the incisions in the centre. Never grease a pie tin.

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Stuffed TurnipsPotato SouffleBaked PotatoesCreamed PotatoesMashed PotatoesScalloped Potatoes No. 1Scalloped Potatoes No. 2

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