Show WITH EGGS ARp QUITE DELICIOUS o I II II I r I 4 9 2 ir I s Stuffed Potatoes I Prepared by the United d States Department of or Agriculture I Potatoes boiled hOlled baked or fried filed oc oc- varied by mashed or ret reamed potatoes alternate on Un a good many family tables the thin year car round The United States Department of Agriculture suggests sug several se wu ways s 's of making plain mashed mashell potatoes quite delicious by adding eggs to them In Inthe Inthe the spring of the year jear ear when l eggs are plentiful this is not an extravagance extra as ns It adds real Ical food value to the dish Mashed Potatoes Different Mashed potatoes rue arc usually ma made e eby by beating them until light with hot milk mUk and butter and und salt and und pepper using four tour tablespoonfuls or of hot milk and one teaspoonful of ot the fat rut for Cor every every ev ev- ery cry sized medium-sized potato To make malee the mashed potatoes a n little tittle different they can be turned Into a n potato by adding the beaten white of eggs two eggs to six sir sized medium potatoes piling lightly In a n baking baiting dish or Individual al and baking baking bak bak- ing In the oven until brown Grated cheese added to this tIlls souffle Is good Potato puffs call for a n slightly different tilt dif ferent combination and do not require a n baking dish Stuffed Potatoes hake Bake potatoes In a a. a hot bot oven for about bout forty five minutes or dr r until soft sott Cut a slice slice from from flom the side of ot each and amid scrape ape out the Hie Inside Mash this and season with Ith salt and und pepper Add enough heated he ted milk to bring g to the consistency of ot ordinary mashed p pota ta- ta toes foes When partly cooled add egg This This may be over left-over whites or or- yolks or or whole eggs well beaten Add not more mom than one egg to s six x sized medium sized potatoes Refill the skins sl brush with melted molted fat and anti put back- back In the tile oven for a few minutes until minutes until hot hot and and brown Potato Puffs 1 au cu p f t u 1 h hot 0 t. t Jh teaspoonful salt mashed i n l' 0 o t a- a and dash of pa pa- toes well sea- sea prU n. n Boned I 1 e egg SS g parsley cl chopped tin fin fine Beat yolk Into the mashed potatoes and add seasonings Beat Bent the white of egg ogg very stiff and told fold Into the po po- Drop by spoonfuls on a 11 greased pan and ami bake until a golden brown Stuffed baked potatoes Introduce the same old friend in a n new g guise lse This way of ot preparing potatoes has hus two especial advantages when company Is expected the potatoes are easy JO to ser serve In Individual portions and they may be prepared early In the day leaving the cook free at meal time an as all she ahe needs to do Is to reheat theta then |