ys if left in the covered tin and kept in a cool place. A delicious
sandwich filling can be made from chopped raisins and nuts mixed with a
little orange or lemon juice. Cooked prunes may be used instead of
raisins.

Rastus: "So you wife am one of dem Suffragettes?
Why don't yo show her de evil ob sech pernicious
doctrine by telling her her place am beside de
fireside?"

Sambo: "Huh! She dun shoot back sayin' dat if it
wasn't foh her takin' in washin' dere wouldn't be
any fireside."--Puck.

VEGETABLES

Cream Potatoes

Bake the potatoes in a slow oven. When perfectly cold slice rather thin.
Put into a pan, sprinkle on a little flour and toss the potatoes about
with your hand until some flour adheres to each piece. Cover these
floured potatoes with small bits of butter. If the butter is put in in
one piece the potatoes get broken before the butter reaches them all.

Sprinkle in a little salt and put in enough cream so that they are about
half covered. If you use more cream they will cook too tender and be
mushy before the cream is cooked down. Stand by them. Stir with a knife
blade lifting them from the bottom but not turning them over.

When they begin to glisten lift them to a hot serving dish and put them
where they will keep warm but will not cook any further.

If you have not cream add a little more butter but the cream is better
than the butter.

HARRIET TAYLOR UPTON,
President, Ohio Women's Suffrage Association.
Warren, Ohio.

[Illustration]

French Fried Potatoes

Wash and pare the potatoes and cut into any desired shape. Drain well.
Fry in smoking fat until nicely browned, then drain on browned paper.
Season well and serve.

Potatoes Au Gratin

Cut cold boiled potatoes into cubes and make a cream dressing. Butter
the baking dish, put in a layer of potatoes and then a layer of the
dressing, then sprinkle with a little parmesan cheese; now a layer of
potatoes and then a layer of dressing and then cheese, put in oven and
allow them to brown.

Potato Croquettes

Pare sweet or white potatoes and boil as for mashed potatoes. When done
and mashed add a good lump of butter and season well; add a little hot
milk, form into croquettes and dip into beaten egg, then in bread or
cracker crumbs. Cook in deep fat. Garnish with parsley.