Cookery for Little Girls

finely chopped onion, which should be cooked until a delicate brown before the seasoned potatoes are added. CHEESE POTATOES Parboil sliced potatoes, or slice cold boiled ones, line the bottom of a baking dish, sprinkle with salt, pepper, a little flour, grated cheese, and dots of butter. Repeat until the pan is nearly full, cover with milk, sprinkle the top with the grated cheese, and bake until brown, or about half an hour. Cheese potatoes are particularly good served with cold meat. BAKED POTATOES Potatoes for baking should be of uniform, medium size and perfect. After being well scrubbed they should be wiped dry and put in a moderate oven three-quarters of an hour before meal-time. If the meal is delayed for any reason they should be pricked with a fork in several places to let out the steam, and then set where they will keep hot, but not in a covered dish, or they will get wet and soggy. STUFFED POTATOES If it is necessary to keep them any length of time, cut off the end of each potato, scrape out the inside, season with salt, pepper, a little butter, a small quantity of cream and to every three potatoes one egg, the white beaten stiff. After whipping up light put back in the shells, where they will keep warm. Just before sending to the table, put in the oven for a few moments, until they puff up and brown at the ends. FRIED POTATOES Cold boiled potatoes can be used in so many different ways that where there is no servant in the house it often is a saving of time and labor to boil a quantity at one time and then heat up as needed. They are nice simply sliced thin and fried brown in butter. HASHED CREAM POTATOES If this is considered too rich, half the amount of butter will be sufficient to flavor and keep from scorching, and then when they brown as they are hashed in the pan pour in a few spoonfuls of cream. Season well, allow to brown down again, then fold