Show SWEET POTATOES One Dozen New Ways of Preparing Them For Epicures Certainly God might have made a tuber better for savor and Sustenance than the sweet potato but certainly God never did If you doubt the statement state-ment try cooking it after the various mannerS here set down Your skeDti cism will lie put to rout as surely as I you have a palate I POTATOES WITI1 SAUSAGE Choose potatoes as big as the fist Wash but do not peel them cut them In halves and trim the bottom of each half to lie fiat Scoop a hollow in the cut side of each and fill it with rich highlyseasoned sausage meat Set the halves in a baking dish with very little lit-tle water in the bottom and bake at steady heat until thoroughly done QUAIL IN POTATOES Take yams as big as the two fists cut off one end so theywill stand erect and the other so as toform a lid Then scoop out the middle Until it will hold a quail The birds must be drawn whole washed wIpeddry rubbed over i with salt and pepper and filled with j the scooped potato mixed with plenty of butter Cut the necks off close and set them in the potatoes breast downward down-ward Fit on the lids and paste a sUp of paper at the joint Set the potatoes po-tatoes upright In a baking dish and cook for three hours If the Oven Is very hot pour a little watsr m the dish I as it goes In Send to table in the baking bak-ing dish but remove the lids and put a lump of fresh butter updn each bird POTATO BICUIT Boil peel and mashlfine one quart lIf potatoes Rub them into one quart of sifted flour and one teaspoonful salt Work in next one teacup of lard then add enough sweet milk to make a moderately stiff dough Roll out to a quarter of an inch thick cut Into cakes and bake in a qUick oven Sprinkling sugar over the top ito many palates an improvement POTATcflI5NE Add to the mashed potatoes instead of flour sifted corn meal melt the lard and wet up with boiling water Leave the dough very stiff then break into it one at a time tyO fresh eggs Work them well through the mass TakEit up by small handfuls tos them from one hand to the other and flatten flat-ten them lightly around the sides of a hot baIting pan very well greased Bake quickly until a crisp brown crust forms on top and bottom FRIED POTATOES 4 Wash well and cut In slices a quarter quar-ter of an inch thick drop them In boiling boil-ing fat and fry to a light brown On both sides Take out with a fork and sift very lightly with fine salt then thickly with powdered sugar Pile py ramidwise on a hot dish and serve at once POTATO GLORIA Boil peel and cut in slices lengthwise length-wise a quart of potatoes SprInkle the bottom of a baking dish thickly with sugar dot the sugar with bits of butter but-ter and shred lemonpeel then add a layer of sliced potatoes Cover them with sugar butter and peeland repeat re-peat the layers until the dish is within an inch of the top The last layer ought to be sugar and extra thick Now pour In el10ugh sweet wine to come to the topmost layer set the dish in a hot oven for 10 minutes and serve very hot If wine is disapproved mUK cream or even water may take Its place POTATO PIE Like the famous little girl when good It 1s very good indeed and when bad horrid Before undertaking it It is well to understand that next to a crab apple a sweet potato is the hardest hard-est thIng to sweeten Peel and cut in quarter inch slices a quart af potatoes Cook them until done with one pint of very strong ginger tea three cups of s1gara generous cup of butter and plenty or lemon peel tew gently so the slices will not break Line a deep pie dish with good paste rolled a quarter quar-ter of en inch thick Fill the dish with the potatoes and their syrup to within a long inch of the top cover with a crust and cut a cross In the middie of it Turn back each corner of the cross and cool at steady heat untIl the nas try is done Ten minutes before serving serv-ing pour 1n through the hole at top a pInt ot wilie sauce made thus WIRE SAUCE Cream a cup of butter then add to it lo cups of soft sugar and the juice of 3 lem n beaten in a little at a time Setthe mixture over boiling water and beat in graduallY half a pint of sweet win Stir very hard and do not let the butter get oily so as to separate from the rest POTATO CUSAR One quart potatoes boiled and mashed fine six eggs three cups sugar one cup butter two cups sweet milk rind and jUice of three lemons Beat I I the eggs very light white and yolks togetlJ add sugar and butter then alternately the potatoes and milk Add also a pinch of salt then the grated grat-ed yellow rInd of the lemons and last of all the juice Beat 5 minutes then pour in pens lined vith paste and bake qulcidy SWEE POTATO COFFEE An evolutiOn of the civil warand the best known substitute Cut raw potatoes in small dice let them dry for six hours then roast and grind like the genutne article Is palatable If used alone Mixed with onethird real coff I can uJrdlr be told from Uie best < c Java A useful substitute In cases where real coffee has an ill effect oi the nerves nervesPOTATO POTATO PUDDING Peel and grate your potatoes upon avery a-very coarse grater To a quart grated take sIx eggs a large cup of butter three heping cups of sugar a cup of cream a cup of milk and the juice and rInd of a lemon Beat the eggs very light with the sugar and butter add the potatoes then the milk and cream a little at a time Put in the cmon rindgratedand the juice last of all Pour the mixture in a deep dish and I set In a hot oven When it has crusted over the top stir the crust down so another may form Do this twice Serve very hot with plenty of wine saucePOTATO POTATO CHEESE CAKES Beat very light the yolks of twelve eggs with on pound of butter one pound of sugar the juice and grated rind of three lemons Set the mxtur over hOt water and add beating all the while a quart of grated raw potato po-tato Line patty pans with puff paste and fill with the batter Cover quickly and either frost or cover wIth meringue me-ringue made from the whltes of the eggs 1 MARTHA lICULLOCH WILLIAMS 1 |