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.

JELLIED POTATO SALAD

Prepare one quart of thinly sliced cold boiled potatoes and then add Two cups of lettuce, shredded very fine, Three medium-sized onions, chopped fine, Two green peppers, chopped fine, Five tablespoons of finely chopped parsley, Two teaspoons of salt, One-half teaspoon of white pepper. Cover with Three-quarters cup of mayonnaise dressing, One-quarter cup of vinegar. Toss gently to mix. Now chill a baking pan by placing on ice. Make two quarts of lemon gelatine. Pour some gelatine in the pan and turn it so as to make one-half-inch coating of gelatine all over the pan. Now spread on the potato salad in an even layer. Pour over the salad a little gelatin every few minutes to fill the crevices and cover the top. Set aside to mould and then when ready to serve, dip the pan in warm water for a few minutes and then unmould on a pastry board. Cut into squares and place in a nest of crisp lettuce leaves and garnish with a teaspoon of mayonnaise dressing.

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.

GUTNEY RUN POTATO CAKE

Mince fine sufficient salt pork to measure one-half cup. Place in a frying pan and add three-quarters cup of chopped green onions. Cook slowly until tender, and then add one quart of mashed potatoes, well seasoned. Mix well and then turn into a bowl. Cool, and then form into cakes and roll in flour, and brown in hot pork fat. Serve with well-seasoned cream gravy.