Show POTATO WAYS there are new methods of cooking and serving potatoes springing up ev ery cry day so that with GK G K e k reading and thought one need never tire ot of the as monotony In ln serving the i homely but highly apu precia predated ted vegetable JL potato croquettes Croquet ettes tes I 1 egl after a dinner when one has served mashed potato and too much Is left to dispose of in breakfast cakes croquettes croquet tes will be much enjoyed deat beat the yolk ot of an egg until thick add two tablespoonfuls of cream then work in two cupfuls of mashed potato shape in cones in an tee ice cream dipper or mold as on one e fancies brush each with milk and white of egg and bake brown in in the oven these are easier to mike make than the deep fried croquettes croquet tes potato cakes season two cupfuls of mashed potato with sufficient pepper and salt sift in one cupful of flour containing a teaspoonful teaspoon tul ot ol baking powder add enough milk to make a soft dough flour well and roll out a halt half inch thick cut cui into rounds w with ith a biscuit cutter grease tho the griddle and cook until they rise and are brown on one side bide then turn when well done split open and butter walls hot serve at once potato puffs heat beat to the boiling point a halt half cupful of milk add two tablespoonfuls of butter and six tablespoonfuls of flour all at once after the butter bitter Is melted stir until the mixture leaves the sides of the pan then iben add two unbeaten beaton un eggs one at a time stirring well between each ad then add two cupfuls of priced potatoes another egg unbeaten salt and cayenne and cook two minutes stirring constantly drop into deep tat fat and fry brown baked potatoes Pot atoe take long pota toes wash well and grease with i a little bacon tat fat this makes thern them baff A quicker only the thin peeling needs needa to be removed consequently it la is alesii more economical they are a rich appetizing pet izing brown which also maken theta them more valuable appealing to the taste atu |