nder and serve. The day following that on
which stewed or steamed chicken was served, small undesirable
left-over pieces of the chicken were added (after being picked from
the bones) to the gravy remaining from the day before, heated
thoroughly and poured hot over a platter containing small baking
powder biscuits broken in half or slices of toasted bread, which is
economical, extending the meat flavor.

VEGETABLES--WHITE POTATOES

Potatoes are one of the most valuable of vegetables. White potatoes,
after being pared, should be put in a stew-pan over the fire with a
little boiling water, but not enough to cover them. The water should
be kept boiling continuously. About thirty minutes from the time they
commence boiling will be the time required for cooking potatoes of
ordinary size. It spoils potatoes to have the water stop boiling even
for a short time. Add half a teaspoonful of salt to the potatoes when
partly boiled and when cooked sufficiently drain the water from them
at _once_ and sprinkle a little salt over the dry potatoes. Close the
lid of the stew-pan tightly, give it a quick shake, when the potatoes
will he found dry and flaky. Mash fine with a potato masher, adding a
tablespoonful of butter and a couple tablespoonfuls of milk. Let stand
a minute on the hot range to heat the milk, then beat all together
with a fork until creamy. Add more salt if necessary. That is quite
important, as potatoes require considerable salt. Cover the potatoes
with a cloth. Never allow to stand with the lid of the stew-pan over
them, as it will draw moisture. Serve white potatoes as soon as
possible after being cooked, as they are not appetizing when allowed
to stand any length of time.

BAKED POTATOES

All young housewives may not know "that there is more real food value
in potatoes baked 'in their jackets' than is found in preparing this
well-known tuber in any other way." The secret of a good baked potato
lies in having a hot oven, but not too hot. Scrub good sized potatoes,
or, for a change, they may be pared before baking, place in a hot
oven, and bake about 45 minutes, when they should be a snowy, flaky
mass inside the skins, palatable and wholesome. When fully baked they
should fed soft to the touch when pressed. Take from oven, pinch one
end of potato to break the skin to allow the gas to escape. Always
break open a baked potato. Never cut with a knife.

Medium-sized potatoes, pared, cut in half lengthwise, and bak