ack of the stove or where the water will keep hot, but not boil.
Let them stand, covered, from 7 to 10 minutes, according to the
consistency desired.

_Baked Shirred Eggs_

Butter small earthen cups. Break an egg in each and sprinkle with a few
grains of salt and pepper and bits of butter. Bake in a moderate oven
until the white is set. For Shirred Eggs proceed as above, but to cook,
place in a pan of hot water on the back of the stove, until the white is
set.

_Creamed Potatoes_

White sauce (medium consistency)
3 tbsp. flour
3 tbsp. butter
1-1/2 c. milk
Salt and pepper

Make a white sauce of the butter, flour, milk, and seasonings. Cut cold
potatoes (about eight) into cubes or slices and heat in the sauce. Serve
hot. (Will serve nine.)

_Mashed Potatoes_

Boil the potatoes, drain, and mash in the kettle in which they were
boiled. When free from lumps, add to each cup of mashed potatoes:

1 tsp. butter
1 or more tbsp. hot milk
1/4 tsp. salt

Beat all together until light and creamy. Re-heat, and pile lightly,
without smoothing, in a hot dish.

_Baked Potatoes_

Use potatoes of medium size.

Scrub thoroughly in water with a brush. Place in a pan in a hot oven.
Bake from 45 to 60 minutes. When done, roll in a clean napkin and twist
until the skin is broken. Serve immediately. (If no oven is available,
place a wire rack on the top of the stove. Put the potatoes on this rack
and cover them with a large pan. When half cooked, turn.)

_Macaroni and Cheese_

3 c. macaroni (2 pieces)
3 tsp. salt
3 qt. boiling water
6 c. white sauce (medium)

Cook the macaroni in boiling salted water until tender. Drain, pour cold
water over it, and drain it once more. Put the macaroni into a baking
dish, sprinkling a layer of grated cheese upon each layer of macaroni.
Pour in the sauce and sprinkle the top with cheese. Cook until the sauce
bubbles up through the cheese and the top is brown. To give variety,
finely-minced ham, boiled codfish, or any cold meat may be used instead
of the cheese. (Will serve ten.)

_Cornstarch Pudding_

1 qt. milk
3/4 c. cornstarch
1/2 tsp. salt
3/4 c. sugar
Vanilla

Scald the milk in a double boiler. Mix the sugar, cornstarch, and salt
together. Gradually add to the hot milk and stir constantly until it
thickens. Cover, cook for 30 minutes, add vanilla, and pour into cold,
wet moulds. When set, turn out, and serve with milk and sugar