PAPRIKA POTATOES

Select medium-sized potatoes and bake. When ready to serve, split open. Place a piece of butter in each potato and dust with paprika. Use canned asparagus for the salad.

O'BRIEN POTATOES

Pare and then cut in thin slices five potatoes that have been boiled in their jackets. Mince sufficient onions, fine, to measure three-quarters of a cup. Chop fine two green peppers. Parboil onions and peppers until tender and then drain well. Now heat three tablespoons of shortening in a frying pan until very hot and then add the potatoes and let brown. Fold over and brown again. Keep turning over until the potatoes are well browned and then add the prepared onions and peppers. Cook slowly for five minutes and then turn on a hot platter and garnish with finely chopped parsley.

NEW METHOD OF MAKING FRENCH FRIED POTATOES

Cut large cold boiled potatoes into cubes as for French fried potatoes and dust lightly with flour and brown quickly in hot fat. This method prevents the potato from being soggy in the centre.

LYONNAISE POTATOES

One-half cup of finely chopped onions, One quart of thinly sliced cold-boiled potatoes. Mix and then place one-half cup of shortening in a frying pan and when hot, add the potatoes. Cook slowly until well browned.

HONEY RECIPES CANDIED SWEET POTATOES WITH HONEY

Place in an iron frying pan Three-quarters cup of honey, Two tablespoons of shortening, One-quarter teaspoon of mace, One-quarter teaspoon of cinnamon. Bring to a boil and cook until it becomes thick, then add six boiled sweet potatoes. Turn them frequently in syrup, adding four tablespoons of water to prevent burning. Cook slowly for twenty minutes.

HASHED-BROWN POTATOES

Peel cold boiled potatoes and then cut in one-quarter-inch dice. Dust well with flour and then place four tablespoons of shortening in a frying pan and when smoking hot add the potatoes. Toss gently until nicely browned and add the seasoning.

GRILLED POTATOES

Wash and pare large old potatoes and then cut into thin slices, cutting the full width of the potato. This means that you are to cut a thin slice of raw potato that will cover your hand. Place on a shallow baking dish and brush with shortening. Place in the broiler and broil until nicely browned, then place in the oven for five minutes.

FRENCH FRIED SWEET POTATOES

Pare and cut the potatoes as for French frying and then cook in hot fat until golden brown.

CANDIED SWEET POTATOES

Wash and cook the potatoes in their skins until tender and then drain and peel. Now place in a frying pan Three-quarters cup of syrup, Piece of butter size of a walnut, One-half teaspoon of cinnamon, One-quarter teaspoon of nutmeg. Bring to a boil and then add the potatoes and then let them marinate in the syrup, turning frequently for twenty minutes. Keep the pan where the potatoes will cook slowly, adding four tablespoons of boiling water.

CANDIED SWEET POTATOES

Cook the potatoes in their skins and then cool and remove the skins. Now place in heavy iron frying pan One and one-half cups of syrup, One-half teaspoon of cinnamon, One-half teaspoon of nutmeg. Bring to a boil and cook for five minutes. Add the sweet potatoes and baste continually with the syrup, allowing them to simmer slowly for twenty minutes. Do not cut or slice the potatoes.

BROILED SWEET POTATOES

Pare cold, boiled potatoes and then cut in thin slices. Dip in bacon fat and broil in a broiler until golden brown.

BOILED POTATOES

To cook potatoes, either in jackets or pared: Cover with boiling water, cook until tender. Season; now cover closely with clean cloth to absorb moisture and the potato will be mealy.

BAKED POTATOES

Select large, well-shaped potatoes, and wax and grease thoroughly with shortening and place in the oven or broiler to bake. When done, cut a slice from the top and scoop out the contents of the baked potatoes into a bowl. Mash the potatoes and add a little milk, salt and pepper to taste and one tablespoon of butter to each potato. Beat until they are very light and fluffy and then fill back into the potatoes, piling up high. Place a strip of bacon on top of the prepared potatoes and place in a hot oven to brown the bacon. Dust with paprika and serve.

CANDIED SWEET POTATOES

Boil sweet potatoes, peel and cut into long slices; place in an earthen dish; place lumps of butter or chicken-fat if desired on each side, and sprinkle with sugar. A little water or juice of half a lemon may be added. Bake until the sugar and fat have candied and the potatoes are brown.

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SWEET POTATOES AND APPLES

Wash and pare long sweet potatoes. Cook in boiling salted water until almost soft; drain and cut slices crosswise, two inches high. Core, pare and cut apples in one-half inch rounds. Into a spider, place the potatoes upright, with a slice of apple on top of each. Pour over one-half cup of maple syrup, one-fourth cup of water and two tablespoons of butter. Baste frequently until apples are soft. Then pour one teaspoon of rum over each section, place a candied cherry in the center of each apple and bake ten minutes. Remove to platter and if desired, pour more rum over and around. Light the liquor and bring to the table burning.

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ROAST SWEET POTATOES WITH MEAT

Pare, cut lengthwise, salt and put them around roast meats or poultry of any kind. Roast about three-quarters of an hour, or until brown.

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ROAST SWEET POTATOES

These are commonly called "baked" sweet potatoes. Select those of uniform size; wash, and roast in the oven until done, which you can easily tell by pressing the potatoes. If done they will leave an impression when touched. It usually requires three-quarters of an hour. Serve in their "jackets."

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FRENCH FRIED SWEET POTATOES

Wash and cut small uncooked sweet potatoes into quarters; dry them and lower them into boiling hot fat. Brown thoroughly; remove with a skimmer; drain and dry on paper; sprinkle with salt and serve.

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FRIED SWEET POTATOES

Boil, peel and cut lengthwise into slices a quarter of an inch thick. Fry in sweet drippings or butter (cold boiled potatoes may also be fried in this way).

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BOILED SWEET POTATOES

Put on in boiling water, without any salt, and boil until a fork will easily pierce the largest. Drain off the water and dry.

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