may add cream or milk instead
of soup stock and use butter.

POTATOES

Potatoes are valuable articles of food and care should be taken in
cooking them. The most economical method is to cook them in their
"jackets" as there is not nearly as much waste of potato or of the salts
that are valuable as food.

POTATOES BOILED IN THEIR JACKETS

Potatoes should be well brushed and put on to boil in a saucepan of
boiling water; they should continue boiling at the same degree of heat
until they are done, when a fork will easily pierce them. This will take
from twenty-five to thirty minutes. Drain, draw the saucepan to a low
flame, place a clean cloth folded over the top of the saucepan and press
the lid down over it. This dries the potatoes and makes them a good
color. Hold the potatoes in a cloth and peel them, then reheat for one
minute and serve.

New potatoes, if well brushed or scraped do not require peeling.

POTATOES FOR TWENTY PEOPLE

To serve twenty people one-half peck of potatoes is required.

BOILED POTATOES

Peel six or eight potatoes, and put them on in boiling water to which
has been added one teaspoon of salt. Boil as above.

The saucepan used for cooking potatoes should be used for no other
purpose.

BAKED POTATOES, No. 1

Select fine, smooth potatoes and boil them about twenty minutes. Drain
off the water, remove the skins and pack in a buttered dish. Lay a small
piece of butter on each potato, sprinkle with salt and pepper, and
sprinkle fine bread crumbs over all, with a few tablespoons of cream.
Bake until a nice light brown. Serve in the same dish. Garnish with
parsley.

BAKED POTATOES, No. 2

Wash large potatoes and bake in a quick oven until soft, which will take
about three-quarters of an hour. This is the most wholesome way of
cooking potatoes.

POTATO BALLS WITH PARSLEY

Pare very thin, medium potatoes as near a size as possible. Have ready a
pot of boiling water, salted, drop in the potatoes and keep them at a
quick boil until tender. Serve with a batter made by beating to a cream
two tablespoons of butter, one-half tablespoon of lemon juice and one
tablespoon of finely minced parsley; add salt and a dash of cayenne
pepper; spread over the hot potatoes, and it will melt into a delicious
dressing. This is especially nice to serve with fish.

NEW POTATOES

Brush and scrape off all the skin of six potatoes and boil for half an
hour in salted boiling water, drain, s