CORN OYSTERS. MRS. J. C. WALTERS.
Grate and chop one pint of young sweet corn; add one egg, well beaten; one teacupful flour, three tablespoonfuls cream, one teaspoonful salt. Fry like oysters.
POTATOES "AU GRATIN." JENNY E. WALLACE.
Take one tablespoonful of butter, and three tablespoonfuls of flour; mix together on stove, and add two cups milk. Chop fine cold boiled potatoes; put in a baking dish; pour the dressing over, and add enough grated cheese to cover it; bake about thirty minutes.
POTATO CROQUETTES. MRS. F. W. THOMAS.
Take one pint of mashed potatoes; season with one tablespoonful of soft butter, one-half saltspoon of white pepper, one-half teaspoon of salt, one-half teaspoon of celery salt, a few drops of onion juice, and some egg; mix well till light; rub through a strainer; return to the fire and stir till the potato cleaves the dish. When cool, shape into balls, then into cylinders; roil in fine bread or cracker crumbs; dip in beaten egg, then in crumbs again, and fry brown in hot fat.
WHIPPED POTATOES. MRS. B. B. CLARK.
Instead of mashing in the ordinary way, whip potatoes with a fork until light and dry; then put in a little melted butter, some milk, and salt to taste, whipping rapidly until creamy. Put as lightly and irregularly as you can in a hot dish.
LYONNAISE POTATOES.
For lyonnaise potatoes chop an onion fine; fry it brown in a tablespoonful of butter; add another tablespoonful to the iron spider after the frying, and let the butter become very hot. Then cut six whole boiled potatoes into thick or half inch slices, and lay them in the spider, which should be ample enough to hold them without lapping over another. Let them fry brown on both sides, tossing them occasionally to prevent them burning. Sprinkle a tablespoonful of parsley over them, and serve at once. They should be very hot when brought on the table.