Franconia Potatoes

Pare the potatoes and parboil ten minutes; drain and put on the rack in the pan in which meat is roasting; baste when the meat is basted. Potatoes thus treated will bake in about 45 minutes. Cook turnips and large ripe cucumbers, pared, and seeds removed, in the same fashion.

French Fried Potatoes

Scrub and pare the potatoes and cut in eighths, lengthwise; let stand in water, then dry between towels. Fry in a basket, a few at a time. Drain on soft paper and sprinkle with salt. Serve at once, as they retain their crispness but a short time. Avoid having the fat too hot.

Whole Potatoes, Balls, Curls, Etc., Fried

Potatoes, pared whole, may be cooked in hot fat, but the fat should not be too hot, as the potatoes need to cook about half an hour. If properly cooked the potatoes will be very mealy. Potatoes for frying are cut in any fanciful shapes. They make an attractive garnish for dishes of broiled meat.

Candied Sweet Potatoes

Pare and slice the raw potatoes into a baking dish; sprinkle each layer with sugar and small pieces of butter, and a little salt. Cover with water and bake two hours in a moderate oven.

Mashed Sweet Potatoes With Nuts

6 or 8 medium size potatoes.

1/2 c. milk.

1/4 c. cream.

1/2 c. chopped nuts.

Salt and pepper to taste.

2 tbsp. butter.

Cook potatoes, when tender, mash them and add all the ingredients, and beat well. Turn into a buttered baking dish. Put small pieces of butter on top and place in a hot oven long enough to brown the top, or it may be spread on a platter and when cool cut with a biscuit cutter or into squares and rolled in fine bread crumbs and into beaten egg, then bread crumbs again and fried in deep fat. Drain on brown paper and serve either as a vegetable or a meat substitute.

Spinach

Wash spinach in several waters, using only the leaves, cook over a slow fire without adding any water. When tender, drain off the water, chop very fine or put through a sieve, season with salt, pepper or speck of grated nutmeg and a little sugar and butter. A little lemon juice will help bring out the flavor.

Spread on a platter and decorate with slices of hard boiled eggs or stuffed eggs. Some grated cheese spread over the whole dish improves the flavor. The water that is drained off after spinach is cooked may be kept and used in making spinach soup.

Fried Egg Plant

Peel and cut egg plant into strips and sprinkle with salt; make a fritter batter and dip each piece separately and fry a golden brown in deep fat. Drain on brown paper. Serve at once.

Stuffed Egg Plant

1 medium size egg plant.

1 c. cooked rice.

1 c. meat, chopped fine (chicken or veal is best).

1/2 onion, grated.

1 green pepper, chopped fine.

1 tbsp. lemon juice.

Salt and pepper to taste.

Cut a medium size egg plant in half, lengthwise, and scrape out the inside, leaving shell about half an inch thick. Boil in salt water till tender the pieces removed: when tender, chop fine; mix all the other ingredients, return to egg plant shell. Put in baking dish, cover tops with buttered bread crumbs, and bake in a quick oven for 20 minutes.