Potato Patties
Take the left over mashed potatoes, and pat them into little flat cakes of the size desired. Then fry them in either bacon grease or butter until the outside of the patties are brown.

Carrots and Peas
1 cup carrots
1/2 teaspoon salt
1/2 cup peas
1/8 teaspoon pepper
3 tablespoons butter
1 teaspoon sugar
3 tablespoons flour
1 cup milk

Boil the carrots until tender. Combine with the cooked peas, reheat and serve with melted butter or savory fat or make a sauce of the flour, fat, milk and seasonings; add the cooked carrots and peas, reheat and serve hot.
If the carrots are in cans, it is not necessary to cook them first. Just mix them with the peas and then fix accordingly.

French Fried Potatoes
Wash and pare potatoes and cut into eights lengthwise. Dry between towels and fry in deep fat. Drain on soft paper, sprinkle with salt and serve in an uncovered dish. The fat must not be too hot, as the potatoes must be cooked as well as browned.

Fried Potatoes and Onions
Peel and slice thinly two or three raw potatoes. Drain well. Peel and slice one onion very find and mix with potatoes. Place about 3 tablespoons of fat (bacon grease or drippings preferable) in frying pan and allow to heat but not to burn. Pour potatoes and onions in fat and cover with lid. Turn often to prevent sticking and to allow to soften and brown evenly. Season with salt and pepper to taste. This mixture of flavors is really very delicious.

Potato Cakes
Left over mashed potatoes may be mixed with egg and fried. Salt and pepper to taste.

Lyonnaise Potatoes
2 cups boiled potatoes, diced
2 tablespoons drippings
1 tablespoon minced onion
1 teaspoon salt and pepper

The potatoes should be rather underdone to produce the best results. Season with salt and pepper. Cook the onion in fat until yellow, add the diced potato and stir with a fork until all sides are brown, being careful with them not to break the potatoes. Add more fat if necessary. When done, turn the potatoes out upon a hot dish, and serve hot.

Potatoes au Gratin
Butter a baking dish. Place diced boiled potatoes in dish. Make a white sauce using flour, butter and milk and seasoning. To the white sauce add diced cheese and allow to melt. Pour over potatoes and mix well. Place thin slices of cheese over the top or dry bread crumbs and cheese mixed. If paprika is available, sprinkle lightly. Bake in moderate oven until nicely browned.

Sweet Potatoes and Apples
Slice about 1/2 can of each, potatoes and apples. Mix together and add either 1 cup of water or juice from the canned apples. Sprinkle the top with 2 or 3 tablespoons of sugar and bake in a moderate oven for 1/2 hour or so.

Boiled Spinach
1 can spinach
3 tablespoons butter
salt and pepper

Mix spinach, butter (melted) and season to taste. Then heat. When this is done, you may garnish it with hard boiled eggs sliced on the top.

Rice Creole
3/4 cup rice (boil until tender)
1 small onion
1/4 cup of beef stew
salt
1/2 can tomatoes
pepper
1 tablespoon catsup

Boil tomatoes and chopped beef; mix in onion sliced. Add catsup, salt and pepper. When rice is tender, add the tomatoes mixed with beef and onions and set on back of stove to keep warm until ready to serve.

Spanish Rice
1/2 cup uncooked rice
2 large onions
1 can chopped roast beef
1 teaspoon salt
2 cups tomatoes
1/4 teaspoon pepper

Cook rice in salt water till soft. Cook onions which have been sliced thin in a greased frying pan; when onions turn yellow, add roast beef which has been chopped up. Cook together for about 20 minutes. Add cooked rice and tomatoes. Season and stir well. Pour mixture in a pan, add a little water, cover, and bake in a moderate oven for about 1/2 hour.