Sausage with Baked Potatoes

Choose medium sized potatoes, scrub and dry, make a hole through each (use an apple corer if handy), stuff each potato by pressing sausage links or meat into the opening and bake in hot oven for about 30 minutes.

Submitted by Miss Katheryn McGinnis 

Walnut Croquettes

6 medium size potatoes

1/8 level teaspoon black pepper 

2 tablespoons milk

1 level cup walnuts

1/4 level teaspoon nutmeg

2 level teaspoons salt

1 tablespoon liquid fat

1/2 level teaspoon baking powder

2 slices dry bread

2 eggs

Cook potatoes in boiling water, mash; add salt, pepper, fat, milk and baking powder, and beat 4 minutes. Put walnuts through food chopper. Soak bread in cold water. Add nuts, bread, nutmeg and well-beaten eggs to mashed potatoes. Mix well, shape in cones or patties; roll in crumbs and bake 30 minutes or fry in deep fat until light brown.

Submitted by L. Fisher of St. Louis 

Dressing for Roast Pork or Beef

Boil some potatoes until done. Then mash them fine. Add one large onion, finely chopped; 1 teaspoonful powdered sage, a pinch of cayenne pepper; a little black pepper; a teaspoonful of celery salt; three hard-boiled eggs, finely chopped; soda crackers, pounded fine; half cupful milk.

Moisten the cracker crumbs with the milk. Put all the ingredients together in pan and mix thoroughly. Make the dressing into balls. Place in pan with a little gravy over them and bake half an hour, or bake with the roast, if you like. 

Contributed by Mrs. Fannie Merritt of Campbell, Mo. 

Potato Pancakes

Grate 5 large potatoes. Add 1 egg, 1/4 cup sweet milk, 1/2 cup flour, 1/2 teaspoon baking powder, salt and pepper to taste. Mix well, fry in hot skillet with plenty of grease. 

Contributed by Mrs. Elizabeth Meddows of O'Fallon, Ill.

Duchesse Potatoes

2 cupfuls mashed potatoes

1 egg

1/4 cupful hot milk

1/2 cupful grated cheese

Mix potatoes, hot milk and egg and beat until very light. Drop by tablespoonful on a greased pan. Sprinkle with cheese and brown in hot oven. 

Contributed by Mrs. J. O'Donnell of St. Louis

Stuffed Potatoes

Bake large potatoes well; take leftover meat and mince it. Split the potatoes, remove the pulp, mix with the meat, salt and pepper and a large lump of butter. Put this back into the potato shell and hold the two parts together with toothpicks. Put back in the oven and bake ten minutes longer.

 Contributed by Mrs. Violet Carr, St. Louis, Mo.