add a small quantity of pounded loaf sugar while they are being
mashed.

HASTY COOKED POTATOES.

Wash and peel some potatoes; cut them into slices of about a quarter
of an inch in thickness; throw them into _boiling_ salted water, and,
if of good quality, they will be done in about ten minutes.

Strain off the water, put the potatoes into a hot dish, chop them
slightly, add pepper, salt, and a few small pieces of fresh butter,
and serve without loss of time.

FAVORITE WARMED POTATOES.

The potatoes should be boiled _whole with the skins on_ in plenty of
water, well _salted_, and are much better for being boiled the day
before needed. Care should be taken that they are not over cooked.
Strip off the skins (not pare them with a knife) and slice them nearly
a quarter of an inch thick. Place them in a chopping-bowl and sprinkle
over them sufficient salt and pepper to season them well; chop them
all one way, then turn the chopping-bowl half way around and chop
across them, cutting them into little square pieces the shape of dice.
About twenty-five minutes before serving time, place on the stove a
saucepan (or any suitable dish) containing a piece of butter the size
of an egg; when it begins to melt and run over the bottom of the dish,
put in a cup of rich sweet milk. When this boils up put in the chopped
potatoes; there should be about a quart of them; stir them a little so
that they become moistened through with the milk; then cover and place
them on the back of the stove, or in a moderate oven, where they will
heat through gradually. When heated through, stir carefully from the
bottom with a spoon and cover tightly again. Keep hot until ready to
serve. Baked potatoes are very good warmed in this manner.

CRISP POTATOES.

Cut cold raw potatoes into shavings, cubes, or any small shape; throw
them, a few at a time, into boiling fat and toss them about with a
knife until they are a uniform light brown; drain and season with salt
and pepper. Fat is never hot enough while bubbling--when it is ready
it is still and smoking, but should never burn.

LYONNAISE POTATOES.

Take eight or ten good-sized cold boiled potatoes, slice them
end-wise, then crosswise, making them like dice in small squares. When
you are ready to cook them, heat some butter or good drippings in a
frying pan; fry in it one small onion (chopped fine) until it begins
to change color and look yellow. Now put in your potatoes, sprinkle
well with