How To Use Cold Potato

Doüi't throw away colil potato. Save and ntuiizc n. Tin-re are nam-' ei-ous v;iys in wiiicli il can be qulckly rew.inued, and in niany of tliem wiifii properly done, it Ie almosi as good em wbeo Unt cooked. Mueh of the potato .-ci-vcmI ip at bótela is miTi'ly rewarmed potato ami eau ander fancilul torelgn n.i mes prepared slmilarly, in any private kitclifii cry easlly, very Inexpen-ively. As i'iain Stewed.- Sl'.oe eold bolled potato, put in a Btew pan with eo'd gravy of any kind. eeason wlth sait and pepper, Btew gently ten iniimti's, dr nntil thorougtily heated, and tlii'ii M'i-vc as pialn stewed potato Potato au (iratin. - siiec eold bolled potato, stfw in brotta or mllk, .-casim with sait and pepper, sprinkle with grated cheeee and bread erumba mixed, anil brown in oven, and it bocomiee pobato au gral lm. Potato PolooaJiae. Stew eold nl!ced boffied potatoi's 1 11 broth or mllk and dir-s witii capee sauce, and you ■win liavc potato polonaise. A la Maitre de Hotfl.- Stir together Ji a .sauce-pan over the lire, eipjal portions of lmtter and flour, pour in a little mllk, add eold boiled potato. evenly Biiced, iet it Bfmmer till well heated, tteaeon with sait, pepper, tem juiee and mineed par.s]ey. and the prodoci will be tlie fanious potato a la maitre de hotel. l'otato Haan.- Heat together in a siew-jian a f-pnonín! oí butter and 8 teacnpiul of miik Beaaoned wlth Balt sall and peppel-, adil COld liashed ]))- batoea, eoTei doeely, Édmmer gently uut il well heated and you wlll have excellent potato haan, l'.aked Ilash.- Mix weU, aboat equal portions, fiiM'ly mineed eold meat of any kind and ïninc-ed eold potato, nioisten with mllk, gravy or soap stock- neve-r with ■water- 8 witli salt and pepper, inake into a roll. put ín a Imtlered pan and bake in the oven. Th is, if properly prepared and cooked, wffU be dellclons haah. A Iïrown Fry.- ('ut eold boiletl potato neven aiicee, dredge ligntly with flour and iry brown in butter, drippniü's, eottolene or lard. Pot&tC ]'ri)Vi'm-;il'.- Cut colli 1)O1ed potato in little balls, with a vegetable scoop, and ïry, with. a few attcea of oiiion added, in butter, drlpptags or eottolene and it will be pot.itu proreocafe. Potato, al la üarairoule. - Cut cold liciücd potato the sliape and size of olives, and fry, with a spooníul oí milnced herbé added, tu olive olí oí cotto'jene, and you will have potaot a la baraiíonle. Lyonaúse Pot&toee. - t'nt cold bolled potato tato little diee-shaped plecee, add ínimeed onion, íry In bnttei", eeasoai With salt and pepper, sprinkle witli chopped parsley and yon will llave l.yo'liaise mlaliifs. Cakes amd Balls. - Enrich cold inashed potato with bcaten egg yolk, make the mixture into halls, dip the balls idlto bcatrn líi;-, roll in bread crnmbs or corn ineal, and brown in a quick oven. These Avill Ibe potato balls. Make the prepared mixture into ílat cakes, and brown in a little hot fat and you will (llave potato cakes. Potato l'.isctiits. - Add a cup of milk and half a teaepoooful of salt to a quart oí colil niashed potato, work In flour nntil tlie. douiíli is sufíieiently stii'f ti) roll out and cut into biscuit. l'.ake 011 a floured grtddle or baklng pan. Serve hot.