If so desired the open end of each may be dipped in beaten egg before being put in oven.

BOHEMIAN POTATO PUFF

Pare, wash and boil potatoes until soft enough to mash well.  Drain off nearly all the water, leaving just a little; add one teaspoon of salt and return to the stove.  It is better to boil the potatoes in salt water and add more salt if necessary after mashing.  Sift one-half cup of flour into the potatoes after returning to the fire and keep covered closely for about five minutes.  Then remove from the stove and mash them as hard as you can, so as not to have any lumps.  They must be of the consistency of dough and smooth as velvet.  Now put about two tablespoons of drippings or goose-fat in a spider, chop up some onions very fine and heat them until they become a light-brown, take a tablespoon and dip it in the hot fat and then cut a spoonful of the potato dough with the same spoon and put it in the spider, and so on until you have used all.  Be careful to dip your spoon in the hot fat every time you cut a puff.  Let them brown slightly.

POTATOES (HUNGARIAN STYLE)

Wash, pare and cut potatoes in one-third inch pieces, there should be three cups; parboil three minutes, and drain.  Add one-third cup of butter, and cook on back of range until potatoes are soft and slightly browned.  Melt two tablespoons of butter, add a few drops of onion juice, two tablespoons of flour, and pour on gradually one cup of hot milk, season with salt and paprika, then add one well-beaten egg yolk.  Pour sauce over potatoes and sprinkle with finely chopped parsley.

POTATO PUFF

Take two cups of cold mashed potatoes and stir into them one tablespoon of melted butter, beating to a white cream before adding anything else.  Then put with this two eggs beaten extremely light, one cup of cream, and salt to taste.  Beat all well and pour into a deep dish, and bake in a quick oven until it is nice and brown.  If properly mixed, it will come out of the oven light, puffy, and delectable.

POTATO SURPRISE

Take large potatoes, parboil without peeling, cut a small piece of one end of the potato and scoop out the inside.  Mince two ounces cooked mutton, season with pepper and salt, mix with the potato pulp and a little gravy.  Return end of potato to its place and bake for about twenty minutes with a little fat on top of each potato.

BOILED SWEET POTATOES

Put on in boiling water, without any salt, and boil until a fork will easily pierce the largest.  Drain off the water and dry.

FRIED SWEET POTATOES

Boil, peel and cut lengthwise into slices a quarter of an inch thick.  Fry in sweet drippings or butter (cold boiled potatoes may also be fried in this way).