ESCALLOPED SWEET POTATOES.
From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.
Take large sweet potatoes; parboil them slightly and cut them in transverse slices. Prepare a deep baking dish and cover the bottom with a layer of slices; add a little butter, a very little sugar and nutmeg. Strew over this a few bits of orange peel and add a little juice of the orange. Fill the dish in like manner, finishing with fine shred of orange peel. Bake until tender and you will have a dish to satisfy an epicure.
POTATO PUFF. (A la Geneve)
From MRS. H. F. BROWN, of Minnesota, Lady Manager.
Whip mashed potatoes light and soft, with milk, butter and two raw eggs; season with pepper and salt, and beat in a few spoonfuls of powdered cheese. Pile upon a bake-dish and brown nicely. Serve in dish.