POTATOES "AU GRATIN." JENNY E. WALLACE.

Take one tablespoonful of butter, and three tablespoonfuls of flour;
mix together on stove, and add two cups milk. Chop fine cold boiled
potatoes; put in a baking dish; pour the dressing over, and add enough
grated cheese to cover it; bake about thirty minutes.



POTATO CROQUETTES. MRS. F. W. THOMAS.

Take one pint of mashed potatoes; season with one tablespoonful of
soft butter, one-half saltspoon of white pepper, one-half teaspoon of
salt, one-half teaspoon of celery salt, a few drops of onion juice,
and some egg; mix well till light; rub through a strainer; return to
the fire and stir till the potato cleaves the dish. When cool, shape
into balls, then into cylinders; roil in fine bread or cracker crumbs;
dip in beaten egg, then in crumbs again, and fry brown in hot fat.



WHIPPED POTATOES. MRS. B. B. CLARK.

Instead of mashing in the ordinary way, whip potatoes with a fork
until light and dry; then put in a little melted butter, some milk,
and salt to taste, whipping rapidly until creamy. Put as lightly and
irregularly as you can in a hot dish.