Temperance cook book

over them the cream, season with salt and pepper, warm them up quickly, and serve at once. If you have no cream, you can use milk and plenty of butter, but they are not so nice as when mixed with cream. The beauty of these potatoes is to have them chopped evenly and warmed quickly; never let them stand a minute on the stove after they are ready; if you do, they are spoiled. The neshannock potato is the best for this purpose. BROWNED POTATOES — White. Peel some large, ripe potatoes, and one hour before a roast of beef is removed from the oven, put the potatoes in the drippingpan, sprinkle some salt over them, baste them often with the gravy to prevent scorching, drain them on a sieve for five minutes, and lay them about the meat in the dish. Sweet potatoes are very nice cooked in this way. BROWNED SWEET POTATOES. Boil the potatoes till tender, but not too done; drain off the water and take off their skins, cut them in half and fry them in plenty of butter or nice beef drippings. Sprinkle a little sugar over them and brown nicely. Irish potatoes are very fine cooked in this way; only omit the sugar. FIFTH AVENUE HOTEL POTATOES. Take large, fair potatoes, bake until soft, and cut a round piece off the top of each, scrape out the inside carefully, so as not to break the skin, and set aside the empty cases with the covers. Mash the inside very smoothly, working into it, while hot, some butter and cream — about half a teaspoonful of each for every potato— season with salt and pepper, with a good pinch of grated cheese for each; work it very soft with milk, and put into a saucepan to heat, stirring to prevent burning; when scalding hot, stir in one well beaten egg for six large potatoes. Boil up once, fill the skins with the mixture, replacing the caps, return them to the oven for three minutes; arrange upon a napkin, in a deep dish, the caps uppermost; cover with a napkin, and eat hot. If you like, you can omit the eggs and put in a double quantity of cheese. POTATO RIBBON. Pare, and lay in ice water for an hour. Choose the largest and soundest potatoes you can get for this dish. At the end of an hour, pare with a small knife, round and round in one continuous curling strip. There is also an instrument for this purpose, which costs but a trifle, and will do the work deftly and expeditiously. Handle with care, fry a few at a time, for fear of entanglement, in lard, like fried cakes; drain, and serve in cornucopias, for dinner or tea parties, SARATOGA POTATOES, Pare, wash, and slice some raw potatoes as thin as wafers. This can be done with a sharp knife, although there is a little instrument for the purpose, to be had at the house-furnishing stores, which flutes prettily as well as slices evenly. Lay in ice water for half an hour. Put in the water a small piece of alum. Wipe dry in two cloths, spreading them upon one, and pressing the other upon them. Have ready some boiling lard, as you would for fried cakes; fry a light brown. To dry off the fat, take from the frying-kettle as soon as they are brown, with a perforated skimmer, put in a colander and shake for an instant, and sprinkle salt over them. They should be crisp and free from grease. Another way: Pare the potatoes and quarter them lengthwise, and fry as before. They are very nice cooked in this way.