POTATO PUFFS.

Prepare as for mashed potatoes, adding a little chopped parsley or
celery salt if the flavor is liked. Beat 2 eggs, yolks and whites
separately. Stir the beaten whites in carefully, shape into smooth
balls or cones, brush lightly with the beaten yolks, and bake in a
moderately hot oven until brown.

CREAMED POTATOES.

Cut cold boiled potatoes into thin slices. Put them in a shallow pan,
cover with milk and cook until the potatoes have absorbed nearly all
the milk. To 1 pint of potatoes, add 1 tbsp. of butter, 1/2 tsp. of
salt, 1/2 ssp. of pepper and a little chopped parsley or onion.

BAKED POTATOES.

Select smooth potatoes of uniform size, wash and scrub well. Bake in a
hot oven about 45 minutes or until soft. Break the skin or puncture
with a fork to let the steam escape and serve at once. This is the
most wholesome method of cooking potatoes, as the mineral matter is
retained.

FRIED POTATOES.

Pare, wash and cut into slices or quarters. Soak in cold salted water,
drain and dry between towels. Have sufficient fat in a kettle to more
than cover the potatoes. When it is very hot drop the potatoes in, a
few at a time, so as not to reduce the heat of the fat too quickly.
When brown, which should be in about 4 or 5 minutes for quarters and
about 2 minutes if sliced, drain and sprinkle with salt.

TOMATOES (RAW).

Scald and peel sometime before using, place on ice, and serve with
salt, sugar and vinegar, or with a salad dressing.

SCALLOPED TOMATOES.

Scald and peel as many tomatoes as required. Butter a deep dish and
sprinkle with fine bread or cracker crumbs, then a layer of sliced
tomato, over this sprinkle a little salt, pepper and sugar; then add a
layer of bread crumbs, another of tomatoes, sprinkle again with salt,
pepper and sugar: put bread crumbs on the top, moisten with a little
melted butter, and bake until brown.

STEWED TOMATOES.

Pour boiling water over the tomatoes, remove the skins and the hard
green stem, cut into quarters or slices and stew in a granite kettle
until the pulp is soft, add salt, pepper, butter and a little sugar if
desired. If too thin the tomato may be thickened with crumbs or
cornstarch wet in a little cold water.

SPINACH.

Pick over carefully, discarding all decayed leaves. Wash thoroughly,
then place in a pan of cold water, let stand for a few minutes. Drain
and put in a large kettle with just enough water to keep it from
burning. Co