POTATO SOUP.
Use the water in which the potatoes were boiled, add three tablespoonfuls of mashed potato to a pint of water, and as much rich milk as there is water used, season with salt and a dust of cayenne pepper, a little juice of lemon or a little minced parsley or tarragon. Serve with crackers or croutons.
STUFFED POTATOES.
Bake handsome, uniform potatoes, cut off the tops with a sharp knife, take out the inside. Add to the scraped potato, butter, milk, pepper, salt and a little grated cheese, fill the empty shells and heap above the top. Grate a little cheese over this and set in the oven to brown. Serve hot.
POTATOES USED TO CLEANSE.
Small pieces of raw potato in a little water shaken vigorously inside bottles and lamp chimneys will clean them admirably. To clean a burned porcelain kettle boil peeled potatoes in it. Cold boiled potatoes not over-boiled, used as soap will clean the hands and keep them soft and healthy. To cleanse and stiffen silk, woolen and cotton fabrics use the following recipe:—Grate two good sized potatoes into a pint of clear, clean, soft water. Strain through a coarse sieve into a gallon of water and let the liquid settle. Pour the starchy fluid from the sediment, rub the articles gently in the liquid, rinse them thoroughly in clear water and then dry and press. Water in which potatoes are boiled is said to be very effective in keeping silver bright.
BAKED PUMPKIN.
Slice the pumpkin a quarter of an inch thick, peel and put a layer in the bottom of a baking dish, then a layer of sugar with a sprinkle of cinnamon and dot with butter, repeat this until the pan is full. Let the top be well covered with sugar. Bake in a moderate oven until the sugar becomes like a thick syrup. Or cut the pumpkin in squares and do not peel, bake, and when soft enough, scrape it from the shells, season with butter and salt and serve like squash.