ced in a hot dish.
Cold baked potatoes may be warmed over by rebaking, if of good quality
and not overdone the first time.

STUFFED POTATO.--Prepare and bake large potatoes of equal size, as
directed in the preceding recipe. When done, cut them evenly three
fourths of an inch from the end, and scrape out the inside, taking care
not to break the skins. Season the potato with salt and a little thick
sweet cream, being careful not to have it too moist, and beat thoroughly
with a fork until light; refill the skins with the seasoned potato, fit
the broken portions together, and reheat in the oven. When hot
throughout, wrap the potatoes in squares of white tissue paper fringed
at both ends. Twist the ends of the paper lightly together above the
fringe, and stand the potatoes in a vegetable dish with the cut end
uppermost. When served, the potatoes are held in the hand, one end of
the paper untwisted, the top of the potato removed, and the contents
eaten with a fork or spoon.

STUFFED POTATOES NO. 2.--Prepare large, smooth potatoes, bake until
tender, and cut them in halves; scrape out the inside carefully, so as
not to break the skins; mash smoothly, mix thoroughly with one third
freshly prepared cottage cheese; season with nice sweet cream, and salt
if desired. Fill the shells with the mixture, place cut side uppermost,
in a pudding dish, and brown in the oven.

MASHED POTATOES.--Peel and slice potatoes enough to make two
quarts; put into boiling water and cook until perfectly tender, but not
much broken; drain, add salt to taste; turn into a hot earthen dish, and
set in the oven for a few moments to dry. Break up the potatoes with a
silver fork; add nearly a cup of cream, and beat hard at least five
minutes till light and creamy; serve at once, or they will become heavy.
If preferred, the potatoes may be rubbed through a hot sieve into a hot
plate, or mashed with a potato beetle, but they are less light and flaky
when mashed with a beetle. If cream for seasoning is not obtainable, a
well-beaten egg makes a very good substitute. Use in the proportion of
one egg to about five potatoes. For mashed potatoes, if all utensils and
ingredients are first heated, the result will be much better.

NEW POTATOES.--When potatoes are young and freshly gathered, the
skins are easiest removed by taking each one in a coarse cloth and
rubbing it; a little coarse salt used in the cloth will be found
serviceable for this purpose. If almost r