218. Potatoes, Batangos

Beat into three cups of hot mashed potatoes two tablespoons of melted butter, a teaspoon of salt and the cream of a fresh cocoanut heated (No. 118). When light and creamy pile on a hot platter, sprinkle with the cocoanut meat and garnish with six eggs poached in oil.

219. Potatoes And Cheese - Mexican

Beat the yolks of two eggs into a pint of rather stiff mashed potatoes, with a little salt and a pinch of chile powder; then roll into balls as large as a peach. Have ready a thick paste made of grated or chopped cheese and thick cream. Insert spoonfuls in the middle of the balls, close, roll in egg and bread crumbs and fry in deep fat.

220. Potatoes, Deviled - German

Boil a pound of waxy potatoes, peel and slice. Fry six slices of bacon, cut in dice, until crisp; stir in a scant tablespoon of flour, a teaspoon of French mustard, a pinch each of salt and sugar, a quarter cup of vinegar and cayenne to taste. Heat the potatoes in this, add a tablespoon each of parsley, chives and pickles, finely chopped, and serve.

221. Potatoes - Pompeian

Scrub five large potatoes and bake until soft. Melt half a cup of butter in a chafing dish; when hot add the potato which has been taken out of the skins; season well with salt, enough paprika to color it a delicate red. and a tablespoon of finely chopped parsley. Stir all together until the potatoes are creamy, adding more butter if necessary, and serve very hot.