Cold  peas  are  good,  so  are  tomatoes,
green  peppers,  olives,  asparagus,  red
cabbage,  cauliflower,  capers,  turnips,
carrots,  cucumbers,  or  string  beans.
Sometimes  a  relish  is  added  to  the  po-
tato salad  by  a  few  slices  of  salt  sal-
mon,  several   anchovies,  or  sardines.
Sweet  potatoes  may  be  put  through
the  potato  ricer  and  converted  into
croquettes  or  a  pudding  or  pie.  They
may  be  glazed  with  sugar  and  butter,
warmed  in  cream,  or  make  an  excel-
lent smij^S.  Another  way  is  to  cut
them  in  thick  slices,  dip  in  flour,  egg,
and  crumbs,  and  fry  in  deep  fat,  or
slice  them  into  a  fritter  batter,  and
fry.
Delmonico  Potatoes.
5  cold  potatoes,
1  tablespoonful  butter,  )
1  tablespoonful  flour,
1  cupful  milk,
^  teaspoonful  salt.
Dust  pepper,
i  cupful  grated  cheese.
Cut  the  potatoes  into  fine  dice,
make  a  white  sauce  from  the  butter,
flour,  milk,  and  seasonings,  and  toss
the  potatoes  lightly  into  the  sauce.
Turn  into  a  baking  dish,  sprinkle  with


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MRS.    CURTIS'S    COOKBOOK


grated    cheese,  ard    bake    till    light
brown.
Potato  Puffs.
2  cupfuls  finely  chopped  cold  po-
tatoes,
Q  tablespoonfuls  cream,
1  egg,

Pepper  and  salt,
S  tablespoonfuls  flour.
Mix  the  potatoes  thoroughly  with
the  seasonings,  flour,  egg,  and  cream.
Drop  by  spoonfuls  in  hot  fat  in  a
spider.
Stewed  Potatoes.
Cut  cold  potatoes  in  neat  small
slices.  Scald  1  cupful  milk,  1  table-
spoonful  butter,  and  seasoning  of
salt  and  pepper.  Add  the  potato.
Let  it  boil  up,  and  serve  very  hot,

Lyonnaise  Potatoes.
1  onion,

2  tablespoonfuls  butter,  ^
5  cold  potatoes.
Pepper  and  salt.
Chop  the  onion,  and  fry  five  min-
utes in  the  butter.  Into  this  put  5
potatoes  cut  into  dice,  season  with
pepper  and  salt.  Serve  when  ,brown
and  crisp.
Browned  Potato.
