spoon of butter to each potato. Beat until they
are very light and fluffy and then fill back into the potatoes, piling
up high. Place a strip of bacon on top of the prepared potatoes and
place in a hot oven to brown the bacon. Dust with paprika and serve.

POTATO SALAD

Six boiled potatoes, diced,
Three onions, chopped fine,
Two green peppers, chopped fine.

Place in bowl and mix; then add

One cup of mayonnaise dressing,
One-fourth cup of vinegar,
One tablespoon of salt,
One teaspoon of paprika.

Serve.

JELLIED POTATO SALAD

Prepare one quart of thinly sliced cold boiled potatoes and then add

Two cups of lettuce, shredded very fine,
Three medium-sized onions, chopped fine,
Two green peppers, chopped fine,
Five tablespoons of finely chopped parsley,
Two teaspoons of salt,
One-half teaspoon of white pepper.

Cover with

Three-quarters cup of mayonnaise dressing,
One-quarter cup of vinegar.

Toss gently to mix. Now chill a baking pan by placing on ice. Make two
quarts of lemon gelatine. Pour some gelatine in the pan and turn it
so as to make one-half-inch coating of gelatine all over the pan. Now
spread on the potato salad in an even layer. Pour over the salad a
little gelatin every few minutes to fill the crevices and cover the
top. Set aside to mould and then when ready to serve, dip the pan in
warm water for a few minutes and then unmould on a pastry board. Cut
into squares and place in a nest of crisp lettuce leaves and garnish
with a teaspoon of mayonnaise dressing.

GUTNEY RUN POTATO CAKE

Mince fine sufficient salt pork to measure one-half cup. Place in a
frying pan and add three-quarters cup of chopped green onions. Cook
slowly until tender, and then add one quart of mashed potatoes, well
seasoned. Mix well and then turn into a bowl. Cool, and then form
into cakes and roll in flour, and brown in hot pork fat. Serve with
well-seasoned cream gravy.

HASHED-BROWN POTATOES

Peel cold boiled potatoes and then cut in one-quarter-inch dice. Dust
well with flour and then place four tablespoons of shortening in a
frying pan and when smoking hot add the potatoes. Toss gently until
nicely browned and add the seasoning.

CORN

Nowhere do they cook corn as tender as it is usually prepared in the
corn belt. Select full, well-shaped ears of corn and remove the husk,
leaving just the last layer. Now fold back this layer of husk and
remove all the silk f