h and bake in a moderate
oven until firm, usually about twenty minutes.

POTATO CUP FOR SALAD

Boil medium-sized potatoes in their jackets. Cool and then peel. With
a teaspoon scoop out a well in the centre, leaving a thin wall of
potato. Now trim neatly into shape. Place in a bowl and marinate
in French dressing, turning frequently so that each position may be
seasoned. Now prepare a filling as follows:

One cold boiled beet, cut into tiny dice,
One-half cup of cooked peas,
One onion, grated,
Three tablespoons of finely minced parsley,
One-half cup of cold boiled potatoes, cut into tiny dice.

Toss the vegetables gently to mix. Season with salt and pepper and
reduce four tablespoons of mayonnaise with two tablespoons of vinegar.
Fill into the potato cups and place in a nest of crisp lettuce leaves.
Garnish with mayonnaise and serve ice cold.

NEW METHOD OF MAKING FRENCH FRIED POTATOES

Cut large cold boiled potatoes into cubes as for French fried potatoes
and dust lightly with flour and brown quickly in hot fat. This method
prevents the potato from being soggy in the centre.

POTATO CRUST FOR MEAT PIES

Mash boiled potatoes and then rub through a sieve to remove the lumps.
Now add to

One quart of prepared potatoes,
Three tablespoons of shortening,
Two teaspoons of salt,
One teaspoon of paprika,
Two teaspoons of baking powder,
One teaspoon of grated onion,
One well-beaten egg,
Six tablespoons of milk.

Beat thoroughly to mix and then spread in a layer about one inch thick
on meat pies. Brush the top with milk and bake in a moderate oven for
thirty-five minutes.

POTATO DUMPLINGS

Grate four large cold boiled potatoes into a mixing bowl and add

One and one-half cups of flour,
One and one-half teaspoons of salt,
One teaspoon of pepper,
One small onion, grated,
Three tablespoons of finely minced parsley,
One egg,
Three tablespoons of water.

Mix to a smooth dough and then form into balls the size of an egg.
Drop into boiling water and cook for fifteen minutes. Lift and drain
well and serve with either brown stew or cheese sauce.

BAKED POTATOES

Select large, well-shaped potatoes, and wax and grease thoroughly with
shortening and place in the oven or broiler to bake. When done, cut
a slice from the top and scoop out the contents of the baked potatoes
into a bowl. Mash the potatoes and add a little milk, salt and pepper
to taste and one table