ipe, scrape with a blunt knife,
wash very clean, and rinse in cold water. Boiling is the best method of
cooking; new potatoes are not good steamed. Use only sufficient water to
cover, and boil till tender. Drain thoroughly, cover closely with a
clean cloth, and dry before serving.

CRACKED POTATOES.--Prepare and boil new potatoes as in the
preceding recipe, and when ready to serve, crack each by pressing
lightly upon it with the back of a spoon, lay them in a hot dish, salt
to taste, and pour over them a cup of hot thin cream or rich milk.

CREAMED POTATOES.--Take rather small, new potatoes and wash well;
rub off all the skins; cut in halves, or if quite large, quarter them.
Put a pint of divided potatoes into a broad-bottomed, shallow saucepan;
pour over them a cup of thin sweet cream, add salt if desired; heat just
to the boiling point, then allow them to simmer gently till perfectly
tender, tossing them occasionally in the stewpan to prevent their
burning on the bottom. Serve hot.

SCALLOPED POTATOES.--Pare the potatoes and slice thin; put them in
layers in an earthen pudding dish, dredge each layer lightly with flour,
and salt, and pour over all enough good, rich milk to cover well. Cover,
and bake rather slowly till tender, removing the cover just long enough
before the potatoes are done, to brown nicely. If preferred, a little
less milk may be used, and a cup of thin cream added when the potatoes
are nearly done.

STEWED POTATO.--Pare the potatoes and slice rather thin. Put into
boiling water, and cook until nearly tender, but not broken. Have some
rich milk boiling in the inner dish of a double boiler, add to it a
little salt, then stir in for each pint of milk a heaping teaspoonful of
corn starch or rice flour, rubbed smooth in a little cold milk. Stir
until it thickens. Drain the potatoes, turn them into the hot sauce, put
the dish in the outer boiler, and cook for a half hour or longer. Cold
boiled potatoes may be sliced and used in the same way. Cold baked
potatoes sliced and stewed thus for an hour or more, make a particularly
appetizing dish.

POTATOES STEWED WITH CELERY.--Pare and slice the potatoes, and put
them into a stewpan with two or three tablespoonfuls of minced celery.
Use only the white part of the celery and mince it finely. Cover the
whole with milk sufficient to cook and prevent burning, and stew until
tender. Season with cream and salt.

POTATO SNOWBALLS.--Cut largo potatoes into quart