Show M E ff A T 0 H I 1 IN FOUR hays OP SERVING THE VEGETABLE one novelty Is putting it on the table babl e in the shape of a rose stuffed and baked potatoes potato roses these may be made of mashed and N seasoned potato forced through a pastry tube rose shaped then browned lightly in the oven or i in ih this fashion select round instead of long pota potatoes toes wash peel and let them lie in cold water for half an ah hour now with a sharp knife cut and round into ribbons keeping the strips as nearly of one width as possible kep on peeling as you would an apple until the potato Is used up the peelings pe elings must not be thin enough to break have in readiness a kettle of 0 hot fat and drop in the roses one by one frying until lightly browned take up lip drain sprinkle lightly with salt and popper pepper and serve it takes about ten minutes to cook them em ma ina paddock telford sweet potato pancakes sweet potato pancakes have a delightful flavor flav or when fried a rich brown in butter butte thee theae are too delicate to be fried in other forms of fat mash alash three cups cupa of boiled t potatoes until they are smooth preas them through a sieve to free from lumps and add six large tablespoonfuls of flour sifted carefully then mix three quarters of a cup ful of sugar with the yolks of three eggs when they ahey are beaten to a smooth paste str stir them into the du dry ingredients mixing in a kittle milk also to make a moderately thin batter batjer fold through it the whites of three ages eggs beaten into a very stiff froth the whites should thin the bar ter enough for pancakes but if more J moisture is needed add a little milk I 1 the pan should be hot a broad pan cake turner used and the cakes fried ith care put to boll boll in salted water two pounds of peeled potatoes cut into large pieces when done pour the water off and pass the pot potatoes atoe through a wire sieve dry the mashed potatoes in a pan on the fire add a little butter and stir vigorously when they no longer stick to the pan mi mix X in two beaten eggs and season to taste when hard enough put on an a buttered dish to get cold butter the top ay as well to prevent crusting shape into a dozen round cru egg over and bake in a mild oven boil some sprouts and season them nicely with butter pepper and salt when the potatoes are golden arrange them with the sprouts around the joint of beef stuffed and baked potatoes wash and drain a dozen large mealy potatoes and as round as possible bake them in the oven when cooked insert jahe the point of a knife and make a circular openly opening in each potato take out tile the inside of each with a teaspoon with this make a puree by passing it through a wire sieve then put it in a stow stew pan and mix with half a gill of cream and two ounces of frech butter tl alwn season with salt pepper and a little grated nutmeg reheat and stir in the yolks of four eggs and then the stiffly whisked white of one egg now fill the prepared potatoes with mth this puree and replace the lids bake the pota potatoes toog in a well heated oven for about fifteen minutes dish up tho the pot potatoes aloes as soon as they leave the oven and serve at once |