W. T. WYLIE.

BROOKLYN, CENTRAL KITCHEN, Feb. 15, 1870.

REV. W. T. WYLIE:

DEAR SIR: ~You are authorized, with the greatest pleasure.~ P. BLOT.

In accordance with the above authority, the following selections have
been made from the book named:

~To Select.~--As a general rule, the smaller the eye the better the
potatoes. By cutting off a piece from the larger end, you ascertain if
they are sound; they must be white, reddish, bluish, etc., according to
the species. If spotted, they are not sound, and therefore very
inferior. There are several kinds, and all of them are good when sound
or coming from a proper soil. Use the kind you prefer, or those that are
better fit for the way they are intended to be served.

~To Boil.~--Being naturally watery, potatoes should never be cooked by
boiling except when wanted very white, as for _croquettes_. When boiled
whole, put them of an even size as much as possible, in order to cook
them evenly. They are better, more mealy, when steamed or baked; but
those who have no steamer must, of course, boil them. Cover them with
cold water, set on the fire and boil till done, then pour off all the
water, put the pan back on a slow fire for five minutes and well
covered; then use the potatoes.

~To Steam.~--Place them above a kettle of boiling water, in a kind of
drainer made for that purpose, and adapted to the kettle. The drainer
must be covered tight. They cook as fast as by boiling, the degree of
heat being the same. When steamed the skin is very easily removed.

~To Prepare.~--If they are to be boiled, or steamed, or baked, it is only
necessary to wash them. If wanted peeled, as for frying, etc., then
commence by cutting off the germs or eyes; if young and tender, take the
skin off with a scrubbing-brush, and drop immediately in cold water to
keep them white; if old, scrape the skin off with a knife, for the part
immediately under the skin contains more nutriment than the middle, and
drop in cold water also. If wanted cut, either in dice, or like carpels
of oranges, or any other way, cut them above a bowl of cold water, so
that they drop into it; for if kept exposed to the air, they turn
reddish and lose their nutritive qualities.

~A l'Allemande.~--Steam, peel, and slice the potatoes. Cut some bread in
thin slices, and fry bread and potatoes with a little butter, and turn
the whole in a bowl, dust well with sugar, pour a little milk all over,