Miss Parloa's kitchen companion

Season the potatoes with the remainder of the salt and pepper, and put them into a gratin dish or a shallow escalop dish. Strain the hot sauce over them. Now sprinkle the crumbs over the dish, and dot them with the third, or remaining, table-spoonful of butter. Set the dish in a rather hot oven, and cook for twenty minutes. Serve without delay. * Potatoes Warmed in Chicken Gravy. Chop a quantity of cold boiled potatoes rather fine, and season with salt and pepper. Put a teaspoonful of butter in a frying-pan, and when it is melted, put in the potatoes. To each quart add half a pint of chicken gravy. Stir frequently with a fork until the potatoes have become very hot and brown. Any other kind of gravy may be used in the same way with potatoes. * Stewed Potatoes. This savory dish will require a quart of raw potatoes, chopped rather fine, a generous teaspoonful of salt, onefourth of a teaspoonful of pepper, one table-spoonful of flour, one of butter, one cupful of milk, and one of water. Pare and chop the potatoes, and let them stand in a quantity of cold water for ten minutes ; then pour off the water, and put the potatoes into a stew-pan with all the other ingredients except the milk and flour, and simmer for twenty minutes. Now mix the milk with the flour, and add to the articles which are cooking. After ten minutes' further cooking, serve at once. If stock be used instead of milk and water, the potatoes will be much richer and more savory. *Dry Stew of Potatoes. Use two quarts of thin-sliced raw potatoes, about a quarter of a pound of fat salt pork, one level table-spoonful of salt, and half a teaspoonful of pepper. Soak the potatoes in cold water for half an hour. Have the pork cut in very thin slices. Put about onefourth of it in the bottom of a deep pudding-dish ; thenput in half the potatoes, and sprinkle half the pepper and salt over them. Now put in the remainder of the potatoes, and sprinkle with the balance of the salt and pepper. Spread the remainder of the sliced pork over the potatoes. Cover the dish, and bake it in a moderate oven for half an hour. When that time has passed, remove the cover from the dish, and bake for twenty minutes more. Serve at once in the same dish. This is excellent for dinner, luncheon, or supper when meat or fish is not available. It is both nutritious and savory. To some tastes a table-spoonful of grated onion, mixed with the potatoes, will be considered as an improvement. * Casserole of Potatoes. After paring eight good-sized potatoes, cover them with boiling water, and cook for half an hour ; then pour off all the water, and mash the potatoes until fine and light. Add two table-spoonfuls of butter and a teaspoonful and a half of salt ; and when these ingredients have been beaten into the potato, add a generous halfcupful of milk. Have ready a tin mould, warm and well buttered, and pack the potato into it. Let the casserole stand for five minutes ; then turn out on a platter. In order to be successful one must be not sparing of butter when greasing the mould. A charlotte-russe or jelly mould answers well for holding the potato. A pretty way to serve the casserole is to turn it out upon a buttered tin sheet, cover with beaten egg, and brown in the oven. Potato Timbale.