Cook three large potatoes and then peel and mash fine.  Measure and place two cups of mashed potatoes in a mixing bowl and add

  Two cups of flour,
  One teaspoon of salt,
  Four teaspoons of baking powder,
  One egg,
  Four tablespoons of milk.

Mix to a smooth dough and then roll out one-half inch thick and cut and brush the tops with milk.  Bake in a hot oven for eighteen minutes.

POTATO DISHES

One of the best forms of serving this tuber is to roast the potato in the ashes.  Few will realize how delicious it can be.  Wrap the potato in wax paper and then cover with coals and roast about one hour.

Next to this method comes the baked potato.  Wash and dry medium-sized potatoes and then rub well with shortening and place in the oven and bake for thirty-five minutes for small potatoes and fifty minutes to one hour for large ones.  Greasing the potato well before baking prevents a hard crust from forming and permits the entire contents of the mealy sack to be eaten.  Boiling potatoes in their jackets causes the potato to lose about 2 per cent. of its nutritive value, while peeling before cooking causes a loss of 14 per cent.  If necessary to peel, use a sharp knife and removed the very thinnest portion of the skin; scraping new potatoes is better than peeling them.

O’BRIEN POTATOES

Pare and then cut in thin slices five potatoes that have been boiled in their jackets.  Mince sufficient onions, fine, to measure three-quarters of a cup.  Chop fine two green peppers.  Parboil onions and peppers until tender and then drain well.  Now heat three tablespoons of shortening in a frying pan until very hot and then add the potatoes and let brown.  Fold over and brown again.  Keep turning over until the potatoes are well browned and then add the prepared onions and peppers.  Cook slowly for five minutes and then turn on a hot platter and garnish with finely chopped parsley.

BOILED POTATOES

To cook potatoes, either in jackets or pared:  Cover with boiling water, cook until tender.  Season; now cover closely with clean cloth to absorb moisture and the potato will be mealy.

GRILLED POTATOES

Wash and pare large old potatoes and then cut into thin slices, cutting the full width of the potato.  This means that you are to cut a thin slice of raw potato that will cover your hand.  Place on a shallow baking dish and brush with shortening.  Place in the broiler and broil until nicely browned, then place in the oven for five minutes.

MOUNTAIN BUTTERMILK RYE MUFFINS

Place in a mixing bowl

  One and one-half cups of buttermilk,
  One teaspoon of baking soda,
  Four tablespoons of shortening,
  Six tablespoons of syrup,
  One egg.