POTATOES A LA CANNES Wash six medium-sized potatoes, and peel.
Cut them endwise in slices one-fourth of an inch thick and stand in salted ice water fif-
teen minutes. Dry them, and simmer until tender in warm fat (not boiling hot) about
ten minutes. Take them from the fat and drain. Make the fat boiling hot, put a few
pieces at a time in a frying-basket and plunge into the fat. They should puff out to
about twice their original size.

TOMATOES A LA PERUGIA Select three medium-sized firm tomatoes,
scald and skin ; scoop out most of the contents and fill with half a pound of well-spiced
sausage meat, to which has been added two thick slices of bread soaked in half a cup-
ful of boiling water, and then squeezed. Place the stuffed tomatoes in a fire-proof bak-
ing-dish and sprinkle over them some fine crumbs, add the following sauce, and bake in
a moderate oven about forty minutes, and serve in the same dish.

Sauce Soak one ounce of dried mushrooms in one cupful of boiling water
about an hour. Drain carefully and chop fine. Heat two tablespoonfuls of Sierra
Madre oil in a frying-pan, add one large onion sliced thin and a bit of garlic (if liked)
and simmer till tender ; then add the chopped mushrooms, two tomatoes, one chopped
green pepper (seeds removed), one teaspoonful of Worcestershire sauce, and the mush-
room water, salt to taste, and simmer one -half hour. Pour this sauce over the tomatoes.