Franconia Potatoes

Wash and peel small potatoes and cook until almost done. Drain and let stand until cold. Heat frying pan and put in a large amount of fat. When hot, add potatoes and fry until a golden brown. Remove from fire and season with salt and pepper. Serve hot. Note: Potatoes may be immersed in fat and fried as doughnuts, but frying pan method produces just as good results.

Charlotte Geer Wilcox, Stockbridge, Mass.

Wesleyan University.

Candied Sweet Potatoes

6 medium sized sweet potatoes 2 large sour apples 1/2 cup brown sugar.

4 tablespoons butter.

Salt.

1/4 cup water.

Parboil, peel and cut the potatoes into slices. Cover the bottom of a buttered baking dish with a layer of sliced potatoes. Sprinkle with brown sugar and dot with pieces of butter and a few grains of salt. Add a layer of thinly sliced pealed apple. Alternate potatoes and apples, adding butter and sugar until materials are used. Add water. Cook in oven until apples are mushy. (Serves six).

Mildred Newman Neasmith, Buffalo, N. Y.

Syracuse University.

Marshmallow Sweet Potato

Boil sweet potatoes, peel, mash; add seasoning and butter. Put in buttered baking dish; cover top with marshmallows and place in oven until marshmallows are melted; then put under flame and brown.

Charlotte Dines, Evanston, Ill. Norhwestern University.