The national course in home economics

Pare six medium-sized potatoes, slice thin in cold water. Drain and put in a pudding pan. Season with salt and pepper, pour over two-thirds of a pint of rich milk, add a piece of butter the size of an egg, send to the oven, and when potatoes are well done serve. Miss Mary E. Wetherholt. BAKED POTATOES. (Peeled.) Peel nice, large potatoes carefully to retain their shape, wash them in a strong brine, then take an apple-corer, with which take out a piece of potato from end to end, insert a piece of butter, season with a trifle of pepper and salt, place them together with the pieces taken out into an earthen or granite dish, in which they can be sent to the table if desired When done they must be light brown and crisp on the outside and be easily pierced with a fork. Serve hot. Note. — When perfectly done all baked potatoes should be pierced with a fork two or three times several minutes before taking them out of the oven to favor the escape of steam, which makes them drier and improves the taste. J. D. E. FRENCH FRIED POTATOES. Peel the potatoes, slice them lengthwise in slices one-quarter inch thick, drop them in cold water for one hour, then take them out and dry them with a cloth, and fry them in hot lard. If you wish them to puff up, remove them with a skimmer before quite done, drain, and again return to the hot lard to continue frying until done. Sprinkle with fine salt and serve hot. H. O. C. FLAKED POTATOES. Take large, perfect potatoes, boil in their skins in salt water, drain well, peel and rub them through a coarse sieve on a hot dish before the fire, without touching them, to keep as flaky as possible, sprinkle with fine salt and melted butter, and serve hot. C. A.. M. SWEET POTATO CROQUETTES. (Excellent.) • Wash and boil in their jackets as many potatoes as are required. When done, drain and remove skins; wash and season with salt, pepper, a little cream and a dash of cinnamon. Make in cone-shape and fry golden brown. Serve on garnished platter. Hilda.. APPLES AND POTATOES. Use equal quantities of potatoes and apples, peel, core and quarter the apples, peel the potatoes and boil in salt water until half done, drain off some of the water and add the apples, boil until both are done, then drain well before adding the salt, sugar, cream and fried onion. Mash well. They must have the consistency of mashed potatoes when properly made, and these should be smooth and creamy. Note. — Beating the potatoes with a wire potato masher after the milk or cream is added is a great improvement. E. J. F. POTATO PANCAKES. Two quarts of raw, grated potatoes, four eggs, two tablespoonfuls of thick, sour cream, salt, Ko-nut or lard. Let the grated potatoes stand for several minutes, dip off the water, which set aside until the starch settles, then pour off the water and add the starch to the potatoes, beat up the eggs thoroughly, mix with the cream and potatoes, add salt to taste and fry in plenty of Ko-nut or lard till crisp and brown. H. F. L. SWEET CORN. (Canned.) One can of best corn, butter the size of a bird's egg, one cupful of rich milk, salt, sugar. Boil all togther for about ten minutes. Fresh corn may be prepared in the same way, after it has been boiled and cut from the cob. P. S. E. GREEN CORN ON COB.