NATIONAL GROCERY CO

VEGETABLES 71

Potato Dumpling. Boil 6 large potatoes the day before using. Grate them and add 4 eggs beaten, a little ground allspice, salt and a tablespoon sifted flour. Stir all together. Bread cut into dice shape and fried in hot butter or goose oil can be added if toasted brown. Then shape into dumplings or balls. If not stiff enough, add a little more flour. These are boiled in hot water with a little salt. When served pour over them grated bread browned in butter. MRS. S. FRAUENTHAL.

Grated Potato Pudding.

Take \y2 pints grated potatoes. Add y2 cup flour, 1 cup fat, a

grated onion, and season with salt and pepper. Beat up 2 eggs and mix

all well together. Grease a pudding dish and pour pudding into dish

and bake until well done. When done serve with any kind of sauce.

MRS. K. GOTTSTEIN.

Potato Pancakes.

Grate about 12 cooked potatoes and 8 raw potatoes. Add 4 eggs, a little salt, a little onion sauce or grated onion. Fry in butter or butter and soup fat mixed. MRS. N.ECKSTEIN.

Scalloped Potatoes.

Slice potatoes and fill buttered baking dish. Add salt, pepper and bits of butter, little flour and fill three-quarters full with milk. Bake in oven. MRS. S. ARONSON.

Parsley Potatoes.

Brown a little onion in butter. Add flour and soup stock to have a very thin sauce. Pare and slice potatoes rather thin. Let all boil together until potatoes are tender. Season with salt, pepper, a little ginger and chopped parsley. MRS. MONHEIMER.

Schupf Noodle. Six boiled potatoes grated or riced, 3 eggs, y2 cup flour, little salt. Mix well. Make into shape of fingers. Boil about 10 minutes in salted water. Then fry a nice light brown. MRS. FRED BORIES.

Potato Timbale.

Grate four raw potatoes into a pint of milk. Beat 2 eggs separately, add the yolks to the milk and potatoes, then stir in the whites. Season with salt and pepper to taste. Butter the timbale moulds, sprinkle with parsley, chopped fine, and fill with the mixture. Put moulds in hot water and steam for 20 minutes. Serve with cream sauce.

MRS. E. ROSENBERG. Potato Stuffing.

Four cups hot mashed potatoes, 2 teaspoons onion juice, y2 tea- spoon pepper, 2 teaspoons salt, 2 tablespoons butter, yolks 2 eggs, % cup cream, 1 tablespoon chopped parsley. Mix onion juice, pepper, salt and butter with potato. Add cream to beaten yolks. Mix with potato. MRS. E. MORGENSTERN.

"Colonial" is the watchword. Insist that your new carvers hear the stamp.

ONE THOUSAND FAVORITE RECIPES

Escal loped Potatoes. Slice potatoes thin. Put in dish in layers, and on each layer put pepper, salt and bits of butter. Beat 1 egg in a cup of milk. Pour over potatoes. Bake until soft. MRS. A. DINKELSPIEL.

Potato Croquettes.

Take 2 cups of cold mashed potatoes, season well, add tablespoon melted butter. Beat whites 2 eggs stiff. Mix all thoroughly. Make into small balls, dip in beaten yolks of eggs. Roll either in flour or in cracker crumbs and fry. MRS. E. MORGENSTERN.

Sweet Potato Waffles.

Mix to a smooth batter y2 cup sweet potatoes well boiled and mashed, together with 4 tablespoons flour and 1 each of butter and sugar, a salt spoon salt and a pint of milk. Bake the batter immedi- ately in a hot waffle iron on a griddle in form of cakes.

MRS. SAM BROWN. Sweet Potato Croquettes.

Bake 3 large sweet potatoes, peel and put through colander, add butter the size of a large egg, 1 tablespoon sugar, nutmeg to taste. If too dry, add a very little milk. Make in croquettes. Roll in egg and flour and fry in deep fat. MRS. S. BAUM, Portland.

Sweet Potato Croquettes. Boil sweet potatoes until tender. Mash and run through colander while warm. Stir into this lump of butter, couple tablespoons sugar, 14 cup cream and y2 cup chopped walnuts. Roll into balls. Dip in well-beaten egg, then in bread crumbs. Drop in hot dripping and fry until light brown. MRS. E. MORGENSTERN.

Sweet Potato Pone.

Grate 3 large or 6 small potatoes. Add y2 cup molasses, y2 pound brown sugar, y2 pound butter, y2 cup milk and teaspoon ground ginger. Mix thoroughly and put in baking dish with little lumps of butter over the top, and bake y2 hour to 45 minutes in a moderately quick oven. Serve hot. MRS. I. E. MOSES.

Candied Sweet Potatoes. Boil 6 large or 12 small sweet potatoes. When done peel and slice lengthwise and place in a shallow pan. Cover well with brown sugar, y2 cup molasses and large tablespoon butter, broken up into small pieces. Put in a moderate oven, as it burns easily, and baste every 10 or 15 minutes. When thoroughly candied (which takes about 45 min- utes), place on a buttered platter and serve warm.

MRS. I. E. MOSES.