hour for large ones. Greasing the potato well before baking
prevents a hard crust from forming and permits the entire contents of
the mealy sack to be eaten. Boiling potatoes in their jackets causes
the potato to lose about 2 per cent. of its nutritive value, while
peeling before cooking causes a loss of 14 per cent. If necessary to
peel, use a sharp knife and removed the very thinnest portion of the
skin; scraping new potatoes is better than peeling them.

O'BRIEN POTATOES

Pare and then cut in thin slices five potatoes that have been
boiled in their jackets. Mince sufficient onions, fine, to measure
three-quarters of a cup. Chop fine two green peppers. Parboil
onions and peppers until tender and then drain well. Now heat three
tablespoons of shortening in a frying pan until very hot and then add
the potatoes and let brown. Fold over and brown again. Keep turning
over until the potatoes are well browned and then add the prepared
onions and peppers. Cook slowly for five minutes and then turn on a
hot platter and garnish with finely chopped parsley.

BOILED POTATOES

To cook potatoes, either in jackets or pared: Cover with boiling
water, cook until tender. Season; now cover closely with clean cloth
to absorb moisture and the potato will be mealy.

GRILLED POTATOES

Wash and pare large old potatoes and then cut into thin slices,
cutting the full width of the potato. This means that you are to cut a
thin slice of raw potato that will cover your hand. Place on a shallow
baking dish and brush with shortening. Place in the broiler and broil
until nicely browned, then place in the oven for five minutes.

MOUNTAIN BUTTERMILK RYE MUFFINS

Place in a mixing bowl

One and one-half cups of buttermilk,
One teaspoon of baking soda,
Four tablespoons of shortening,
Six tablespoons of syrup,
One egg.

Beat to mix and then add

Two and one-half cups of rye flour,
One teaspoon of baking powder.

Beat to thoroughly mix and then pour into well-greased and floured
muffin pans, and bake for thirty minutes in a moderate oven. When
cold the muffins that are left over may be split and toasted and then
spread with mountain sweet-spiced jam.

IF NECESSARY TO KEEP MEAT THREE OR FOUR DAYS

Much sickness that is described as ptomaine poisoning is usually
caused by carelessness. If for any reason meat must be kept several
days after it is purchased, it may be cared for in the following
manner:

Place