ready at the moment needed. New potatoes require no peeling, but should
merely be well washed and rubbed.

MASHED POTATOES.

Boil as directed, and when dry and mealy, mash fine with a potato-masher
or large spoon, allowing for a dozen medium-sized potatoes a piece of
butter the size of an egg, half a cup of milk, a teaspoonful of salt, and
half a teaspoonful of white pepper. The milk may be omitted if the potato
is preferred dry. Pile lightly in a dish, or smooth over, and serve at
once. Never brown in the oven, as it destroys the good flavor.

POTATO SNOW.

Mash as above, and rub through a colander into a very hot dish, being
careful not to press it down in any way, and serve hot as possible.

BAKED POTATOES.

Wash and scrub carefully, as some persons eat the skin. A large potato
requires an hour to bake. Their excellence depends upon being eaten the
moment they are done.

POTATOES WITH BEEF.

Pare, and lay in cold water at least an hour. An hour before a roast of
beef is done, lay in the pan, and baste them when the beef is basted. They
are very nice.

POTATO CROQUETTES.

Cold mashed potatoes may be used, but fresh is better. To half a dozen
potatoes, mashed as in directions given, allow quarter of a saltspoonful
each of mace or nutmeg and cayenne pepper, and one beaten egg. Make in
little balls or rolls; egg and crumb, and fry in boiling lard. Drain on
brown paper, and serve like chicken croquettes.

SWEET POTATOES.

Wash carefully, and boil without peeling from three-quarters of an hour to
an hour. Peel, and dry in the oven ten minutes. They are better baked,
requiring about an hour for medium-sized ones.

BEETS.

Winter beets should be soaked over-night. Wash them carefully; but never
peel or even prick them, as color and sweetness would be lost. Put in
boiling, salted water. Young beets will cook in two hours; old ones
require five or six. Peel, and if large, cut in slices, putting a little
butter on each one. They can be served cold in a little vinegar.

PARSNIPS.

Wash, and scrape clean; cut lengthwise in halves, and boil an hour, or two
if very old. Serve whole with a little drawn butter, or mash fine, season
well, allowing to half a dozen large parsnips a teaspoonful of salt, a
saltspoonful of pepper, and a tablespoonful of butter.

PARSNIP FRITTERS.

Three large parsnips boiled and mashed fine, adding two well-beaten eggs,
half a teaspoonful of salt, a saltspoonful of