tatoes and cut lengthwise; as you would
white potatoes; fry in the same manner and sprinkle lightly with salt;
serve at once.

SWEET POTATO CROQUETTES

Two cupfuls of mashed sweet potatoes; one cupful of hot milk; two eggs;
one teaspoonful salt; two tablespoonfuls of butter; bread crumbs; one
tablespoonful of butter. Beat the potatoes and milk, gradually stir in
the melted butter; salt and one of the eggs well beaten. Form into
croquette balls; dip in beaten egg and bread crumbs. Fry in deep fat
until golden brown. Drain on paper and serve with cream sauce.

POTATO SURPRISE

Prepare a rich mashed potato in the usual way, using six medium-sized
potatoes and hot cream instead of milk. Beat until fluffy, then add one
tablespoonful each finely chopped chives or onion juice and one
tablespoonful parsley; add one-third cup finely minced ham. Beat again
and turn into a buttered baking dish, piling it well in the center.
Cover lightly with buttered cracker crumbs, well seasoned with salt and
pepper. Bake in oven fifteen minutes. Serve in baking dish.

MASHED POTATOES WITH GREEN PEPPERS AND ONIONS

Mrs. W. D. Hurlbut

Pass through a ricer six large hot boiled potatoes; add two
tablespoonfuls butter and gradually one-third cupful hot thin cream;
season with salt and whip until light and fluffy. Parboil a green pepper
(removing seeds and veins) eight minutes; drain and chop fine; mix with
two tablespoonfuls finely chopped onion; add gradually to potatoes and
heat again. Serve immediately with roast goose, duck or pork.

JUMBALAYA

Mrs. M. T. Wagner

One minced onion fried in butter; one-half cup of ham minced; one cup of
rice; four cups of tomato juice (if there is not juice enough in a can
of tomatoes to make the required quantity, add water); one teaspoonful
curry powder; one teaspoonful thyme; a few bay leaves broken up fine;
three teaspoonfuls salt and a few grains of cayenne. Mix all together
and bake one and one-quarter hours.

SAVORY RICE

Mrs. W. R. McGhee

Cook one cupful rice, well washed, in three quarts boiling salted water
until partly done; drain; add to rice two cupfuls well seasoned chicken
broth; put into double boiler and let it steam until rice is soft and
stock is absorbed. Stir in one-fourth cup butter and one tablespoonful
finely chopped chives or onion; if onion is used then add one-half
tablespoonful chopped parsley.

EASY RICE CROQUETTES

Mrs. C. A. Carscadin

Two cups bo