Show J C c bottos yot tos i g tor or st A week on sunday have thern them mashed not pounded into to a sodden mass masi lint but whisked into a cream creamy y to attain this they shoich j be peeled steamed broken with a potato whip moistened with milte aad batter seasoned with IJ th salt sa it and a na pepper is nd beaten like a batter until they are ara very defy light c q I 1 on stueday bake them in their yr A baked bake d in in a a good goo A ovan 0 d a t oum once 8 0 v N jaw T 0 z a 14 rt aft p e eld and baked wila wah IM li ali a meal batis is an a boix cr so of 1 be being ing ready lay emin I 1 th the e gravy ander it and bake until they jare covered with a cris crisp p broyn brow As skin CP on wednesday serve them in ken kell tucky stife these are sliced thin as for frying soaked in coul cold water jor wf or half an hour put in a pudding dudd ng dish with ith salt pepper and milk and belted baked for one hour houi V on thursday thurs day serve them fried fried chols peel and bo boil il them roll boll in beaten aten eg egg gAhen then in cra cicer crumbs and fry in butter as On Friday Frida y haven have potatoes a la paris ienne aenne wash and rule m tit th them iii wit wilh li i a coarse doth oth untie they ere skinned ned drop into boiling water wat er and boil u until atu done have bavei ready in a saucepan some hot to keam eam and aud butter a little green parsley pepper and salts salt N pon the water off the boiled boia pota potatoes toas bover cover with this and let it stand on Satui saturday ilay voil boil the potatoes with their skins on and serve a batter philadelphia times C |