CREAMED POTATOES.—Cut cold boiled potatoes into one half inch cubes, put these in a sauce pan. Add white sauce and finely cut parsley. Serve.
WHITE SAUCE.—Two tablespoons butter, two tablespoons flour, one cup milk, salt and pepper. Rub flour and butter together with spoon in sauce pan, add milk, add salt and pepper and potatoes. Cook thick.—Dorothy Whitehead.
STUFFED POTATOES.—Bake the desired number of potatoes, cut open the top, scoop out inside, mash. Add butter, salt and pepper, moisten with hot milk or cream to taste and add beaten whites of two eggs. Fill skin with this mixture, heap well, brush over with yolk of egg and brown in oven. Serve hot.—Mrs. R. J. Walker.
STUFFED CABBAGE.—One large cabbage, two pounds beef chopped fine, one half cup melted butter, one half cup sweet cream or milk, one half teaspoon ginger, one half teaspoon allspice, salt and pepper to suit taste, whites of two eggs beaten stiff. Cut the stem end off the cabbage far enough down to form a cover, scoop out enough of the center of the cabbage to allow room for the meat. Mix the meat and other ingredients together and place in the cabbage, put on the cover, tie in a cloth and boil for three hours, or until the cabbage is done, in salt water.
SAUCE.—Two thirds cup butter, one half teaspoon each of ginger and allspice; salt and pepper to suit taste, and one quart milk, thicken with flour.—Mrs. Aaron J. Bessie.
NORWEGIAN SAUERKRAUT.—One medium sized head of cabbage cut in fine long strips with a knife, put in kettle, to this add three quarters of an ounce of flour sprinkled over the top of cabbage, one teaspoon salt, one teaspoon caraway seed, one pint beef broth. Let this boil slowly until tender, stir every few minutes to keep the cabbage from burning. When done add one teaspoon sugar and one teaspoon vinegar.—Mrs. R. Meidell.
STEWED OKRA AND TOMATO (CREOLE).—Twelve pods of okra sliced thin, four tomatoes sliced. Stew with salt and pepper and butter, half an hour slowly, add dash cayenne pepper and serve.
SOUTHERN SWEET POTATOES.—Slice cold boiled sweet potatoes. Lay in a buttered baking dish, sprinkle with sugar and dot with butter. Bake Brown.—Mrs. Whitehead, Southern Cookery demonstration.
SCALLOPED SWEET POTATOES.—Boil six sweet potatoes in salted water and cut them into thin slices in a baking dish. Mix with a well seasoned cream sauce, cover with fine bread crumbs and dot with butter. Brown in the oven.
POTATO SOUFFLE.—Four good sized potatoes boiled and mashed fine, one half teacup of milk, one tablespoon butter. Let butter and milk come to a scald, add potatoes, a little salt and pepper, beat to a cream, add slowly the beaten yolks of four eggs. Beat the whites to a stiff froth, add them to the mixture. Do not beat often adding the white of egg. Bake twenty minutes in a brisk oven. Serve while hot with meats that have gravy.—Mrs. Mary Harvey.