Butter small earthen cups. Break an egg in each and sprinkle with a few grains of salt and pepper and bits of butter. Bake in a moderate oven until the white is set. For Shirred Eggs proceed as above, but to cook, place in a pan of hot water on the back of the stove, until the white is set. _Creamed Potatoes_ White sauce (medium consistency) 3 tbsp. flour 3 tbsp. butter 1-1/2 c. milk Salt and pepper Make a white sauce of the butter, flour, milk, and seasonings. Cut cold potatoes (about eight) into cubes or slices and heat in the sauce. Serve hot. (Will serve nine.) _Mashed Potatoes_ Boil the potatoes, drain, and mash in the kettle in which they were boiled. When free from lumps, add to each cup of mashed potatoes: 1 tsp. butter 1 or more tbsp. hot milk 1/4 tsp. salt Beat all together until light and creamy. Re-heat, and pile lightly, without smoothing, in a hot dish. _Baked Potatoes_ Use potatoes of medium size. Scrub thoroughly in water with a brush. Place in a pan in a hot oven. Bake from 45 to 60 minutes. When done, roll in a clean napkin and twist until the skin is broken. Serve immediately. (If no oven is available, place a wire rack on the top of the stove. Put the potatoes on this rack and cover them with a large pan. When half cooked, turn.) _Macaroni and Cheese_ 3 c. macaroni (2 pieces) 3 tsp. salt 3 qt. boiling water 6 c. white sauce (medium) Cook the macaroni in boiling salted water until tender. Drain, pour cold water over it, and drain it once more. Put the macaroni into a baking dish, sprinkling a layer of grated cheese upon each layer of macaroni. Pour in the sauce and sprinkle the top with cheese. Cook until the sauce bubbles up through the cheese and the top is brown. To give variety, finely-minced ham, boiled codfish, or any cold meat may be used instead of the cheese. (Will serve ten.) _Cornstarch Pudding_ 1 qt. milk 3/4 c. cornstarch 1/2 tsp. salt 3/4 c. sugar Vanilla Scald the milk in a double boiler. Mix the sugar, cornstarch, and salt together. Gradually add to the hot milk and stir constantly until it thickens. Cover, cook for 30 minutes, add vanilla, and pour into cold, wet moulds. When set, turn out, and serve with milk and sugar. (Will serve nine.) _Apple Sauce_ 9 tart apples 3/4 c. water 6 whole cloves (if desired) 3/4 c. sugar Piece of lemon rind (if desired) Wipe, pare, quarter, and core the apples. Put the water, apples, lemon rind, and cloves into a sauce-pan. Cook covered until the apples are tender, but not broken. Remove the lemon peel and cloves. Add the sugar a few minutes before taking from the fire. The apples may be mashed or put through a strainer. (Will serve nine.) _Note._--The lemon and the cloves may be used when the apples have lost their flavour. _Stewed Prunes or Other Dried Fruit--Apricots, Apples, Pears_