POTATO PUFF.

Two cupfuls of smoothly mashed boiled or baked
potatoes, two tablespoonfuls of melted butter, two
well-beaten whites of eggs, a cupful of sweet cream
or rich milk. Stir the melted butter into the potato,
then add the eggs and cream, season with salt and
pepper, turn into a buttered baking dish, bake in a
quick oven and serve in the dish in which it is baked.

WHITE POTATO CROQUETTES.

Boil and mash very fine four medium sized pota-
toes. Put half a cup of rich milk and a generous
heaping tablespoonful of butter in a saucepan over
the fire. When the milk comes to a boil, stir in the
mashed potatoes, season with pepper and salt to
taste, mix thoroughly and add the white of an egg
beaten to a stiff froth, remove from the fire, turn out
on a plate to cool, then make up in small cylinders,
dip in beaten egg, roll in cracker crumbs and fry a
delicate brown in boiling fat.

POTATO PAPA (a Mexican Dish).

Wash, pare and boil one dozen small white pota-
toes, mash while hot and add to them half a cup of
raisins stoned and chopped very fine, twenty large
Queen olives stoned and chopped fine, one table-
spoonful of parsley finely mince^l, an even teaspoonful
of sugar, and salt and pepper to taste. Mix all well
together, form into an oblong shape, leaving the top
rough. Brown a little butter in a spider, put the
papa into it, and after a few moments’ frying scatter
little lumps of butter over the top and set in the
oven to brown. Garnish with parsley and hard-
boiled eggs cut in quarters lengthwise.

SWEET POTATOES FRIED RAW.

Peel two or three medium-sized potatoes and cut
in slices about a quarter of an inch thick, fry in boil-
ing fat when they are a nice brown they are done
drain on paper for a moment before serving.

COOKED SWEET POTATOES FRIED.

Take several sweet potatoes cut in slices length-
wise, not too thin. Dip each slice in melted butter
and then in brown sugar, and fry in a little butter.

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