cooking recipes info

Stuffed Potatoes

Wash six large potatoes and scrub them with a little brush, till
they are a nice clean light brown, and bake them for half an hour
in a hot oven; or, if they are quite large, bake them till they are
soft and puffy.  Cut off one end from each and take out the inside
with a teaspoon, holding the potato in a towel as you do so, for
it will be very hot.  Mix well this potato with two tablespoonfuls
of rich milk or cream, a half-teaspoonful of salt and just as much
butter, and put this back into the shells.  Stand the potatoes side by
side in a pan close together, the open ends up, till they are browned.

CORN GEMS.

Two eggs, one-half cup white flour, one cup milk, one cup corn

flour,
one tablespoonful butter, one teaspoonful salt, one heaping

teaspoonful
baking powder. Pour enough boiling water over corn flour to wet it

and
burst starch grains. Beat eggs very light. Mix dry ingredients to

corn
flour, then eggs, milk and last butter. Bake twenty-five minutes in

hot
oven.