ers; if small,
leave them undivided; boil in just enough water to cover. When tender,
drain and dry in the usual way. Take up two or three pieces at a time in
a strong, clean cloth, and press them compactly together in the shape of
balls. Serve in a folded napkin on a hot dish.

POTATO CAKES.--Make nicely seasoned, cold mashed potato into small
round cakes about one half an inch thick. Put them on a baking tin,
brush them over with sweet cream, and bake in a hot oven till golden
brown.

POTATO CAKES WITH EGG.--Bake nice potatoes till perfectly tender;
peel, mash thoroughly, and to each pint allow the yolks of two eggs
which have been boiled until mealy, then rubbed perfectly smooth through
a fine wire sieve, and one half cup of rich milk. Add salt to taste, mix
all well together, form the potato into small cakes, place them on oiled
tins, and brown ten or fifteen minutes in the oven.

POTATO PUFF.--Mix a pint of mashed potato (cold is just as good if
free from lumps) with a half cup of cream and the well-beaten yolk of an
egg; salt to taste and beat till smooth; lastly, stir in the white of
the egg beaten to a stiff froth. Pile up in a rocky form on a bright tin
dish, and bake in a quick oven until heated throughout and lightly
browned. Serve at once.

BROWNED POTATOES.--Slice cold potatoes evenly, place them on an
oiled tin, and brown in a very quick oven; or slice lengthwise and lay
on a wire broiler or bread-toaster, and brown over hot coals. Sprinkle
with a little salt if desired, and serve hot with sweet cream as
dressing.

ORNAMENTAL POTATOES.--No vegetable can be made palatable in so many
ways as the potato, and few can be arranged in such pretty shapes.
Mashed potatoes made moist with cream, can easily be made into cones,
pyramids, or mounds. Cold mashed potatoes may be cut into many fancy
shapes with a cookie-cutter, wet with a little cold water, and browned
in the oven.

Mounds of potatoes are very pretty smoothed and strewn with well-cooked
vermicelli broken into small bits, and then lightly browned in the oven.

Scoring the top of a dish of mashed potato deeply in triangles, stars,
and crosses, with the back of a carving knife, and then browning
lightly, gives a very pretty effect.

BROILED POTATO.--Mashed potatoes, if packed firmly while warm into
a sheet-iron bread tin which has been dipped in cold water, may be cut
into slices when cold, brushed with cream, and browned on a broiler over
hot coa