Show TO COOK POTATOES creamed potatoes put into a saucepan about two ounces of butter a dessertspoonful of flour some chopped parsley and salt and pepper stir them up together add one third of a cupful of sweet cream a and aad ad place it over the fire stirring constantly until it boils slice boiled potatoes and put them into the saucepan with the mixture boil and serve very hot saratoga potatoes pare and slice six r good sized potatoes potato cs witha with a potato do not use a knife as they must be very thin in order to have have them crisp lay them in cold water to extract the starch if wanted for breakfast leave them in water over night drain in a colander and then press dry with a napkin drop them in boiling fatout do bot let them brown too much tidie take out with a skimmer and sprinkle with a little salt stewed potatoes pare and slice the potatoes and wash in cold water the quantity to be determined by the number of persons to be served put them in a saucepan with wit th sufficient boiling water for gravy when nearly done add salt pepper a good sized lump of butter and thicken with flour rubbed smooth in a little cold water after which let it boil up two or three times and serve if 11 you like an onion may be added by way of variation in making this stew potato cheesecakes Cheese cakes this is an old recipe to make mahe the cakes cah es boil six s I 1 i ounces of potatoes and four of lemon lem on peel beat the boiled peel smooth and fine with four ounces of sugar add the i potatoes also mashed fine and four ounces of butter melted in a little cream when thoroughly mixed let it cool line patty paus pans with paste and fill them a little more than half full with the mixture sift some fine sugar over them and bake half an hour in a quick oven this quantity makes a dozen ladies world |