=Baked Potatoes Without Their Coats or Jackets.=--Select as many potatoes of the same size as desired. Peel and let them stand in salted, cold water for ten minutes. Then drain without drying and place in a greased bag,--bacon fat is good for these potatoes--and cook in a hot oven, without disturbing, for forty-five minutes if small, one hour, if large. They will have a crisp, brown coat, every part of which can be eaten. =Potatoes en Surprise.=--Choose potatoes of smooth shape, not too large and of even size. Scrape out from the top of each a space large enough to hold the yolk of an egg. Salt and pepper the nest, drop in a tiny bit of butter, then the egg yolk, follow with a thin slice of bacon just large enough to cover the egg and set in greased paper bag. If necessary to keep them upright cut a thin slice from the bottom of each potato, add a spoonful of cold water, seal, set in a hot oven and cook for thirty minutes. =Potatoes Farci.=--A new and very delicious way of serving stuffed potatoes is as follows: Wash large potatoes and bake in bag until nearly done; take from the oven and nearly cut off one end, leaving the skin for a hinge and a bit of potato for a lid. Pull out the undone heart with a fork and in its place lay shavings of smoked bacon, peppered and tightly rolled after having been laid for an instant on a hot frying pan; close the potato and set in the oven to finish cooking. =Sauer Kraut.=--Put enough to serve six people in one of the largest size wood cookery dishes, salt and season to taste, add a half cupful of water, put in bag, seal, and bake one hour in moderate oven. =Waldorf Sauer Kraut.=--Soak the sauer kraut in cold water until just palatably salt. Put into greased paper bag on a wooden cookery dish with a little bacon, pickled pork or sausage, add a half cupful of hot water and cook about twenty minutes. Drain, put in a hot dish with or without the meat as desired and serve. When boiled sauer kraut is cold it may be chopped and reheated in a buttered bag with butter, gravy or a white sauce. =Sweet Potatoes and Bacon.=--Peel boiled sweet potatoes, fasten a slice of bacon around each, using a wooden tooth pick to hold in place. Put in buttered bag with a spoonful of water, and bake ten minutes. =Sweet Potato Straws.=--Cut potatoes in slices lengthwise, peel, then cut into straws. Dip in bacon fat or melted butter, put in buttered bag, seal, and cook fifteen minutes. Take out on soft paper to absorb any grease, dust lightly with salt and serve. =Sweet Potato en Brochette.=--Peel and cut in half inch, uniform slices. Put on skewers in groups of four, place in boiling water and parboil ten minutes. Drain, brush over with vegetable oil, sprinkle with brown sugar, put in greased bag and bake twenty minutes in moderate oven.