Select medium-sized potatoes, wash well. Bake in hot oven until soft. Remove from oven, burst the skins to allow steam to escape, thus preventing potato from becoming soggy. Serve at once. - Mrs. John Murray, Jr., 1414 S. 8th Ave., Maywood, 111.

Variation I (Mashed)

2 cups mashed potatoes, 2 tablespoons melted butter, 2 eggs, whipped light, 1 cup cream or milk, salt to taste. Beat potatoes and butter, add other ingredients, and beat well. Pour into a buttered dish, and bake in a quick oven until well browned. - Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111.

Variation II (Sliced)

Pare raw potatoes, and slice very thinly, enough to fill a two-quart pudding dish, season with salt and pepper, pour over enough sweet milk to fill two-thirds full. Cut 5 or 6 slices of pork and lay over the top. Bake about 2 hrs. If preferred, the pork may be left out and a little more milk added. - Mrs. P. O'Brien, 6352 Ingleside Ave., Chicago, 111.

Potatoes Baked In The Half Shell

Bake six medium-sized potatoes, remove from oven, cut slice from top of each, and scoop out inside. Mash, add 2 tablespoons of butter, 3" tablespoons of hot milk, salt and pepper to taste; then add whites of 2 eggs, well beaten. Refill skins, and brown in a hot oven. Grated cheese, finely chopped ham, or other cold meat may be added to the potato mixture. - Mrs. J.H. Wichmann, 5069 N. Lincoln St., Chicago, 111.

Baked Puff Potatoes

Bake large potatoes, cut in half when done, scoop out and season as for mashed potatoes, whip light and return to shell and set in oven to brown. Potatoes Au Gratin are prepared in the same way, only use grated cheese to suit taste. - Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111.