2 cups hot mashed potatoes
2 cups sugar
1 cup sweet milk
3 eggs, beaten separately
3 tablespoonfuls melted butter
5 teaspoonfuls Royal baking powder
nutmeg

Six small potatoes, mashed; 3 eggs, beaten light; 3 tablespoonfuls melted butter, 2 cups sugar, white; 1 cup sour milk, 1 teaspoonful soda, 5 teaspoonfuls Royal baking powder, salt and flavoring and just enough flour to make as soft dough as can be handled.

1 cup sugar
2 eggs
1 cup sour cream
1/2 cup milk
1 teaspoonful soda
3 tablespoonfuls melted lard
nutmeg

Roll soft as you can. Always put piece of potato in kettle to keep lard from burning.

If popovers are left from breakfast, make an opening in each just large enough to fill the center. For six popovers take 1/2 cup cream, 2 tablespoonfuls sugar and 1/2 teaspoonful vanilla and 1 teaspoonful Knox Sparkling gelatine softened in 1/4 cup milk 10 minutes and dissolved over hot water. When mixture is cool, fill popovers.

Select mellow, tart apples, pare, remove core and fill with sugar. Enclose them with good pie crust rolled 1/3 inch thick, tie in well floured cloth, place in boiling water and boil without intermission 1 hour. Serve with cream or any pudding sauce.

One pound flour, 1 lb. butter washed and placed on ice in little pats. When hard take 1/4 of the butter and rub thoroughly with the flour, add scant tablespoon of sugar, and if butter is not too salt, 1 teaspoon salt. Mix with one cup of ice water, and set on ice for 1 hour. Then add the rest of the butter (rolled out in thin sheets) by degrees, rolling and folding over 5 or 6 times. Now set dough on ice for several hours (in winter a snow bank does admirably).

After dough has been thoroughly frozen, roll out about 1/4 inch in thickness. Cut out double as many pieces as you wish patties. Use 1/2 for bottom of shells. Cut the centers from the other 1/2 with smaller cutter, and bake on separate plate for covers. Take the rings from which centers have been cut and place on bottom pieces, wetting the edges of bottom so they will adhere in baking. In the center of your patty shell place pieces of bread, 1/2 inch in thickness, cut with the smaller cutter. This prevents the center of shell from rising. Bake in very hot oven.

When done remove the pieces of bread and with a teaspoon scrape out the unbaked dough from center. These will keep several days. When wished for serving, heat in oven, fill with your chicken or oyster filling, place cover on and eat quickly.

Beat yolks of 2 eggs, add 1/2 cup of milk, 2 tablespoonfuls of olive oil, 1/2 teaspoonful of salt, 1/2 teaspoonful of sugar, 1 cupful of flour. Beat smooth, then add the beaten whites of the eggs. Have iron hot in the lard, dip into the batter and then into the lard, which must be just so hot or the timbales will blister.

1 egg
1 cup of sweet milk
Pinch of salt
2 cups of chopped apples
2 teaspoonfuls baking powder
Flour enough to make a stiff batter

Fry in hot lard and eat hot with a syrup. Banana fritters may be made in the same way by using sliced bananas in place of apples.

Boil a little more than 1/2 pt. of rice in 1 pt. of milk until soft and all the milk is absorbed. Then add the beaten yolks of 3 eggs, 1 tablespoonful of sugar and 1 tablespoonful of butter. When cold mix with the whites of 3 eggs which have been whipped stiff. Make the mixture into small balls and fry brown in 1 qt. or more of hot lard.

3 eggs
1 teaspoonful melted butter
2 tablespoonfuls baking powder
1 cup of sweet milk
A little salt

Make a soft batter and drop from a spoon in hot lard. Use 1 or 2 eggs. One-half the ingredients for a less amount. Serve with maple syrup.