, when it is nicely browned but
not scorched, put in slices of cold boiled potatoes, salt and pepper and
cook until well browned. Just before taking up add a teaspoonful of
parsley.

POTATO PANCAKES.

Grate eight large pared potatoes, add to them one and one
half-teacupfuls of milk, the beaten yolks of two or three eggs, a lump
of butter the size of a walnut, pepper, salt, enough flour to make a
batter, and lastly add the whites of two or three eggs beaten stiff. Add
a heaping teaspoonful of baking powder if only one egg is used. Fry in
butter or drippings to a rich brown.

RINGED POTATOES.

Peel large potatoes, cut them round and round as one pares an apple, fry
in clean, sweet, very hot lard until brown; drain on a sieve, sprinkle
salt over them and serve.

POTATO TURNOVERS.

Use ten tablespoonfuls of whipped mashed potatoes with a little salt
added gradually, six tablespoonfuls of flour and three tablespoonfuls of
butter. When thoroughly mixed lay the mass upon a floured board and roll
out about an inch thick, cut in circles with a small bowl, lay upon each
circle minced meat, poultry or fish. Season the meat, wet the edges of
the circle with beaten egg and close each one like a turnover, pinch
them around the edges and fry to a light brown, or brush them with egg
and brown them in the oven.

POTATO SOUFFLE.

Choose large, smooth, handsome, uniform potatoes, allow an extra potato
for any waste. Bake and with a very sharp knife cut them in two
lengthwise. Remove the inside, season with butter, cream, pepper and
salt and fill the potato skins with the mixture; glaze them with the
beaten whites of eggs and over the top spread the whites of eggs beaten
to a stiff froth. Brown in the oven.

POTATO SOUP.

Use the water in which the potatoes were boiled, add three
tablespoonfuls of mashed potato to a pint of water, and as much rich
milk as there is water used, season with salt and a dust of cayenne
pepper, a little juice of lemon or a little minced parsley or tarragon.
Serve with crackers or croutons.

STUFFED POTATOES.

Bake handsome, uniform potatoes, cut off the tops with a sharp knife,
take out the inside. Add to the scraped potato, butter, milk, pepper,
salt and a little grated cheese, fill the empty shells and heap above
the top. Grate a little cheese over this and set in the oven to brown.
Serve hot.

POTATOES USED TO CLEANSE.

Small pieces of raw potato in a little water shaken vig