Dulce De Camote

No. 1. Cook sweet potatoes until soft, mash and add an equal quantity of sugar. Cook without water in double boiler until it does not stick.

No. 2. Cut small sweet potatoes into sticks and cook till tender. Pour off the water carefully not to break the pieces. Have ready a heavy syrup of sugar and water. Lay the sticks in and cook till the syrup is absorbed. Lay apart on a platter. If not stiff when dry like citron, repeat the process.

- Mrs. T. W. LaFetra.

Potatoes

Select potatoes of the same shape and size, pare them, bake until half done, put in little pans (the kind they use "to pan oysters") with several little fresh sausages. Finish baking. Serve in the pans. A luncheon dish. - Mrs. Burdick.

German Sour Cabbage

Put lard or olive oil the size of an egg in a deep pan or kettle and add ½ cup of sugar. Stir until brown over a slow fire. Put in a head of finely chopped cabbage and simmer all morning. Add a half cup of vinegar 15 minutes before serving. Serve hot. - Mrs. G, W. Knight.

A Luncheon Dish

Take nice ripe peaches, brush them well, cut in halves. Lay the cut side down in a frying pan with a little melted butter. Fry until tender, put them on the platter with the brown side up. sprinkle with sugar. To be served with beefsteak and potatoes. - Mrs. Burdick.

Stewed Potatoes

Brown finely chopped onion in fat, then add a little flour. Stir well. Put in the potatoes which have been peeled and quartered, then cover with water, add salt and cook until well done. - Mrs. Katz.

Warmed Up Potatoes

Most housekeepers think that cold Irish potatoes are only good to throw into the garbage, but cut them into dice,add salt and pepper, dip them into a well beaten egg and' fry them in a little butter or lard and serve piping hot. They are very good for lunch or any time when one wants something hot that can be cooked in a very short time.

- Mrs. Burdick.

Sweet Potato Croquettes

Peel potatoes and boil. When done mash and season with butter, salt and pepper, while warm. Mold into small rolls and let harden, roll in beaten eggs and then in cracker crumbs and fry in plenty of grease. Take out on brown paper. These can be warmed over in oven. - Mrs. E. C. Thomas.

Spinach

Cook spinach in salted water until done, drain and press out all the water, chop very fine. Have ready croutons which have been made out of small cubes of bread fried in butter until they are brown and crisp, also a hard boiled egg. Put butter in frying pan and, if liked, brown some finely chopped onion. Then add spinach, salt and pepper to taste. Mix well in hot butter, add croutons and put in serving dish. Cover with slices of the egg. - Mrs. Katz.

Potato Puffs

One pint mashed potatoes, 2 tablespoons butter, 1 teaspoon of salt, ½ teaspoon of pepper, ½ to 1 tablespoon onion juice, yolks of 2 eggs. Add beaten whites last and brown in oven or frying pan. - Mrs. V. R. Ross.

Sweet Potatoes

Pare and cut up potatoes-and put in spider with 1 tablespoon fryings and ¼ cup water. Cook until tender, then sprinkle sugar over them and let brown. After sugar is put on they burn very easily. - Mrs. Robt. E.. Smith.

Egg Plant

Peel and slice about one-third of an inch thick. Let stand in salt water half an hour, then dip in beaten egg and then roll in cracker crumbs and fry in plenty of fat.

- Mrs. Robt. E. Smith.

Buttermilk Pop. (A Real Dutch Dish)

Bring 1 quart fresh buttermilk to a boil, then stir in quickly ½ cup cornmeal. Let cook a few minutes. Put in small dishes at each plate and eat with maple syrup. It will not be very thick but it is good. You bet your boots this is good.

- N. A. T.

Spanish Rice

Boil ½ pound of rice until well done. Fry 12 good-sized onions with 2 red peppers (the long kind), 1 quart cooked tomatoes, 1 tablespoon each of salt and butter and a small portion of black pepper. Add rice and place in porcelain-lined dish, spreading bits of butter on top, and bake till a light brown. From Mrs. Ballard, Washington, D. C.

- Mrs. Lawson M. La Fetra.

Canned Corn Timbales

One cup of corn pulp after being sifted to remove hulls. Add yolks of 2 eggs. 1 teaspoon of salt, a few grains of cayenne pepper, tablespoon of melted butter, 1 teaspoon sugar, 4 rounded tablespoons of soft bread crumbs. Mix well, add stiffly beaten egg whites. Drop into well buttered tin molds, 2-3 full. Place in a pan of hot water and bake 20 minutes. Turn out on shallow dish. To serve with chicken.'

- Clydia A. Rice.