re beater, instead of a potato
masher, beating the potatoes quite light and heaping them up in the
dish without smoothing over the top.

BROWNED POTATOES.

Mash them the same as the above, put them into a dish that they are to
be served in, smooth over the top and brush over with the yolk of an
egg, or spread on a bountiful supply of butter and dust well with
flour. Set in the oven to brown; it will brown in fifteen minutes with
a quick fire.

MASHED POTATOES. (Warmed Over.)

To two cupfuls of cold mashed potatoes add a half cupful of milk, a
pinch of salt, a tablespoonful of butter, two tablespoonfuls of flour
and two eggs beaten to a froth. Mix the whole until thoroughly light;
then put into a pudding or vegetable dish, spread a little butter over
the top and bake a golden brown. The quality depends upon very
thoroughly beating the eggs before adding them, so that the potato
will remain light and porous after baking, similar to sponge cake.

POTATO PUFFS.

Prepare the potatoes as directed for mashed potato. While _hot_, shape
in balls about the size of an egg. Have a tin sheet well buttered, and
place the balls on it. As soon as all are done, brush over with beaten
egg. Brown in the oven. When done, slip a knife under them and slide
them upon a hot platter. Garnish with parsley and serve immediately.

POTATOES A LA CREME.

Heat a cupful of milk; stir in a heaping tablespoonful of butter cut
up in as much flour. Stir until smooth and thick; pepper and salt, and
add two cupfuls of cold boiled potatoes, sliced, and a little very
finely chopped parsley. Shake over the fire until the potatoes are hot
all through, and pour into a deep dish.

NEW POTATOES AND CREAM.

Wash and rub new potatoes with a coarse cloth or scrubbing-brush; drop
into boiling water and boil briskly until done, and no more; press a
potato against the side of the kettle with a fork; if done, it will
yield to a gentle pressure; in a saucepan have ready some butter and
cream, hot, but not boiling, a little green parsley, pepper and salt;
drain the potatoes, add the mixture, put over hot water for a minute
or two, and serve.

SARATOGA CHIPS.

Peel good-sized potatoes, and slice them as evenly as possible. Drop
them into ice-water; have a kettle of very hot lard, as for cakes; put
a few at a time into a towel and shake, to dry the moisture out of
them, and then drop them into the boiling lard. Stir them
occasionally, and when of