Mary Jane's cook book

Mashed potato, 2 cups. Butter, 1 tablespoon. Milk, 4 tablespoons. Mash potatoes and put in double boiler with butter and milk. Leave cover off and cook for 10 minutes, then beat with a fork until light and fluffy. POTATOES AU GRATIN. Grated cheese, 1 cup. Salt and pepper. Milk, 1 pint. Butter. Boiled potatoes, 5. Cracker crumbs. Chop potatoes fine and fill buttered baking dish. Dissolve cheese in the boiling hot milk and pour over potatoes, season and cover with buttered crumbs. Bake 15 to 20 minutes. POTATO TURNOVERS. Potatoes, 6. Eggs, 2. Butter, 1/2 tablespoon. Flour. Minced meat. Mash potatoes while hot, add butter and eggs, well beaten. Dredge board with flour, spread potato over it and when cool cut in round cakes 5 inches across. Put on each round a large tablespoon of minced cold meat, turn over half the cake to cover, coat with egg and crumbs and bake a delicate brown in a hot oven. POTATO BALLS. Mash boiled potatoes fine, stir into them the yolk of an egg and shape them into balls. Dip in beaten egg, roll in cracker crumbs and fry quickly in deep fat or bake in a hot oven. SAUSAGE STUFFED POTATOES. Wash and dry large potatoes and bake till well done. Cut in halves and scoop out insides, being careful not to break the skins. Mix the potato thoroughly with well seasoned sausage meat, a little cream and butter. Stuff the skins with this filling, lay in a buttered pan and bake for 1/2 hour or until nicely browned. Serve piping hot. POTATO STRAWS. Wash, peel and drain potatoes and cut in %-inch slices. Then cut across in %-inch strips. Let soak in cold salted water for 10 minutes. Drain carefully and wipe straws as dry as possible with a clean cloth. Drop potatoes a few at a time into deep, hot fat or boiling oil and let cook about 8 minutes, or until delicately browned. Remove with a skimmer, drain on unglazed paper and sprinkle lightly with salt. Serve at once. SARATOGA POTATO CHIPS. Cut the potatoes with a plane into slices as thin as paper if possible. Let them soak in cold water for a short time to wash out the starch, then put them into fresh water with a piece of ice, to chill them thoroughly. Drain a few slices at a time, dry them on a napkin, put them in a frying basket and immerse them in smoking hot fat. Keep them well separated and remove as soon as they are slightly colored. Turn them on to a paper plate to drain and sprinkle with salt. Keep in the oven till all are done. They should be perfectly crisp and dry before serving. May be eaten hot or cold. CREAMED SWEET POTATOES. Cubed sweet potatoes, 2 cups. Paprika, a pinch. Butter, 2 1/2 tablespoons. Flour, 2 tablespoons. Salt, 1/2 teaspoon. Milk, 1 cup. Pepper, a pinch. Cut cold boiled potatoes into 1/4-inch slices and slices into cubes to make the 2 cups. Put on saucepan with butter and cook for 3 minutes but do not brown. Add salt, pepper and paprika. Sprinkle with flour, then pour on milk and cook very slowly for 25 minutes. SWEET POTATOES IN STOCK. Sweet potatoes, 6. Allspice. Salt and pepper. Soup stock, 1 cup. Celery salt.