POTATO MOLD—­Mash some potato smoothly, add to it some butter and a little milk to make it smooth but not wet.  Season with white pepper and salt and add enough chopped parsley to make it look pretty.  Press into greased mold and bake for half an hour until lightly browned.  Dust with crumbs and serve.

POTATO PARISIENNE—­Potato marbles seasoned with minced parsley, butter and lemon juice are liked by many.  Others find that they are not sufficiently seasoned, that is, the seasoning has not penetrated into the potatoes, especially if a large cutter has been used.  This method will be found to remedy this fault, giving a seasoning which reaches every portion of the potato.  It may not be quite so attractive as the somewhat underdone marbles, but the flavor is finer.

Pare the potatoes and steam or boil them until soft, being careful they do not cook too fast.  Drain off the water and let them stand uncovered until dry.  Then cut in quarters lengthwise, and then in thin slices, letting them drop into a stewpan containing melted butter, salt and paprika.  When all are sliced cover them and let them heat for a few minutes, add minced parsley and lemon Juice, shake them about so the seasoning will be well mixed and serve at once.

POTATO PUFFS—­No. 1—­To one cup of mashed potato add one tablespoon of butter, one egg, beaten light, one-half cup of cream or milk, a little salt.  Beat well and fill popover pans half full.  Bake until brown in quick oven.

POTATO PUFFS—­No. 2—­Add hot milk to cold mashed potato beat up thoroughly.  Add one or two well-beaten eggs, leaving out the yolks if preferred whiter.  Drop in spoonfuls on a buttered tin, place a piece of butter on the top of each and bake a delicate brown or put in a pudding dish and butter the top and bake till of a light brown on top.  Fifteen minutes in a hot oven will be sufficient.

RICE A LA GEORGIENNE FOR FIVE PERSONS—­Wash one pound of rice in several changes of cold water until water is clear, and cook until soft, but not soft enough to mash between the fingers.  Let it drip, cool and drip again.  Add it to one-quarter pound of melted butter, not browned, season with salt and pepper.  Mix thoroughly; bake in covered dish for twenty minutes.

RICE IN TOMATOES—­Cook some rice in boiling salted water until tender and season highly with pepper.  Cut a small slice from the top of each ripe tomato, take out the seeds, fill with the seasoned rice, put a bit of butter on each, set in the oven and bake until the tomato is tender.

RICE SERVED IN ITALIAN STYLE WITH MUSHROOM SAUCE—­Steam or boil one-half pound of rice until done, then drain.  Remove meat from mushroom sauce.  Drop rice into mushroom sauce and cook about five minutes.  Pour on platter and sprinkle heavy with grated cheese.