ss of jelly. Beat until the
mixture holds its shape; then pile on top of pudding.

MACARONI AU GRATIN

Cook one-half pound of macaroni as given in the method of preparing.
Place in a baking dish and then make three cups of cream sauce, using

One and one-half cups of milk,
One and one-half cups of clear stock,
One-half cup of flour.

Blend well and then pour over the macaroni. Sprinkle the top with
fine bread crumbs and grated cheese and bake in a moderate oven for
twenty-five minutes.

POTATOES

This nutritious tuber is said to have saved the Irish people from
famine, and it is fitting that this variety of potato should bear
that name. The potato was unknown to Europe before the venturesome
expedition of the fifteenth century to the Americas, where it was
found to be used freely by the natives of both continents.

Frequently it has been said that the potato competes with bread as
the staff of life, because its use is almost universal. There are more
than thirty-five varieties of potato and although it is affected by
soil and climate, the sandy soil necessary for its successful growth
is found in almost every country.

The housewife should understand its food value. The average analysis
of the white potato is as follows:

Sixty-two per cent. water, 2 per cent. protein, 1 per cent. fat, 4 per
cent. carbohydrates (starch and sugar), 20 per cent. waste and 1 per
cent. mineral ash.

The proportion of water found in the potato depends largely upon the
soil in which it is grown. The small protein content is offset by its
large carbohydrates (starch and sugar) content.

POTATO CAKES

Cook three large potatoes and then peel and mash fine. Measure and
place two cups of mashed potatoes in a mixing bowl and add

Two cups of flour,
One teaspoon of salt,
Four teaspoons of baking powder,
One egg,
Four tablespoons of milk.

Mix to a smooth dough and then roll out one-half inch thick and cut
and brush the tops with milk. Bake in a hot oven for eighteen minutes.

POTATO DISHES

One of the best forms of serving this tuber is to roast the potato in
the ashes. Few will realize how delicious it can be. Wrap the potato
in wax paper and then cover with coals and roast about one hour.

Next to this method comes the baked potato. Wash and dry medium-sized
potatoes and then rub well with shortening and place in the oven and
bake for thirty-five minutes for small potatoes and fifty minutes
to one