Let the sky rain potatoes.--Shakespeare

Pittsburgh Potatoes

1 onion
1 quart potato cubes
1/2 can pimentos
2 cups white sauce
1/2 lb. cheese
1 teaspoon salt

Cook potatoes with chopped onion. Drain and add pimentos cut fine. Pour
white sauce over; stir in cheese; bake in a moderate oven.

Sweet Potato Souffle

Boil some sweet potatoes and ripe chestnuts separately, adding a little
sugar to the water in which the chestnuts are boiled.

Mash all well together and add some cream and butter and beat until
light. Then place for a minute or two in the oven to brown.

Potatoes a la Lyonnaise

Cut cold boiled potatoes into tiny dice of uniform size. Put two great
spoonfuls of butter into the frying pan and fry two sliced onions in
this for three minutes. With a skimmer remove the onions and turn the
potatoes into the hissing butter. Toss and turn with a fork, that the
dice may not become brown. When hot, add a teaspoon of finely chopped
parsley and cook a minute longer. Remove the potatoes from the pan with
a perforated spoon, that the fat may drip from them. Serve very hot.

Stuffed Potatoes

Wash good sized potatoes. Bake them and cut off tops with a sharp knife,
and with a teaspoon scoop out the inside of each potato. Put this in a
bowl with two ounces of butter, the yolks of two eggs, salt to taste,
pepper and sugar.

Potato Dumplings

To be served with German Pot Roast or Beef a la mode.

4 large raw potatoes grated
8 large boiled potatoes grated
2 eggs
3/4 cup bread crumbs
1 tablespoon melted butter

Mix eggs with grated raw potatoes, add bread crumbs and butter, lastly
grated boiled potatoes and salt, mix flour with the hands while forming
dumplings size of large egg, drop at once into boiling salted water.

Boil twenty minutes, drain, lay on platter and sprinkle with fried
chopped onions, bread crumbs browned in butter.

Potato Puffers

Peel and grate 8 large potatoes, one onion, mix at once with two or
three eggs (before potatoes have time to discolor). Have spider very hot
with plenty of hot fat.

Drop into flat cakes 3 in. in diameter, fry crisp brown on one side then
turn and fry second side. Serve immediately with apple sauce or stewed
fruit of any kind.

Stuffed Tomatoes

(Luncheon Dish.)

5 large tomatoes
1 tablespoon minced gr