nd bake twenty minutes.

POTATO CROQUETTES.

Two cups hot riced potatoes, one-half teaspoonful salt, one-fourth
teaspoonful celery salt, one teaspoonful finely chopped parsley, two
tablespoonfuls butter, one-half teaspoonful pepper, yolk of one egg, a
few drops of onion juice. Mix the above ingredients, beat until light,
shape, egg and crumb, and fry in deep fat, drain on paper. Serve hot.
Finely chopped almonds are a pleasant addition.

POTATOES O'BRIEN.

Boil with skin on, allow them to stand until perfectly cold. Peel and
chop fine and use Spanish peppers and salt, cream and butter. If you
wish to brown, don't use cream, just fry slowly in butter.

POTATOES ON HALF SHELL.

Six baked potatoes, three tablespoonfuls hot milk, two tablespoonfuls
butter, whites of two eggs, salt and pepper. Cut slice from top, scoop
out inside, mash, add seasoning, then the whites of the eggs well
beaten. Refill and bake from five to eight minutes in hot oven. A little
grated cheese can be sprinkled on them.

RICH CREAMED POTATOES.

One cup potatoes cold, milk to cover, three tablespoonfuls butter, salt
and pepper to taste, dash of paprika. Cut cold boiled potatoes in dice,
better if boiled the day before. Melt butter in a saucepan, add potatoes
and seasoning, cover and cook a minute, uncover, stir well, cover and
cook another minute. Then add milk to cover well, and cook very slowly
for forty-five minutes, keeping saucepan covered. These need watching,
but are delicious; nice for Sunday night supper. Asbestos mats are best
to use under these, if cooked over gas stove.

SALSIFY.

To prevent salsify from turning dark, drop as soon as pared into a
mixture of flour, water and a little vinegar. After paring, cut into
slices about three inches long. Put on in prepared water and cook thirty
minutes from the time it begins to boil. Drain and serve in white sauce;
or mix butter, salt, lemon juice and parsley and serve with this.

SCALLOPED CELERY.

Chopped celery, bread or cracker crumbs, butter, salt and pepper, milk.
Place a layer of crumbs in bottom of buttered dish, then a layer of
celery, dot with butter, season and continue alternately until pan is
full, having crumbs on top, cover with milk, bake slowly until milk is
absorbed, about one-half hour. Serve in bake dish.

SCALLOPED POTATOES AND EGGS.

Boil six medium-sized potatoes in salt water; boil four eggs an hour;
let get cold. Make a cream sauce of one he