e potato, and rendering
it sad and unpalatable; they should be well washed, and put into cold
water.

NEW POTATOES.--Have them as freshly dug as may be convenient; the
longer they have been out of the ground the less well-flavored they
are. Well wash them, rub off the skins with a coarse cloth or brush,
and put them into boiling water, to which has been added salt, at
the rate of one heaped teaspoonful to two quarts. Let them boil till
tender--try them with a fork; they will take from ten or fifteen
minutes to half an hour, according to size. When done, pour away the
water, and set by the side of the fire, with the lid aslant. When they
are quite dry, have ready a hot vegetable dish, and in the middle
of it put a piece of butter the size of a walnut--some people like
more--heap the potatoes round it and over it, and serve immediately.
We have seen very young potatoes, no larger than a marble, parboiled,
and then fried in cream till they are of a fine auburn color; or else,
when larger, boiled till nearly ready, then sliced and fried in cream,
with pepper, salt, a very little nutmeg, and a flavoring of lemon
juice. Both make pretty little supper dishes.

POTATOES ROASTED UNDER THE MEAT.--These are very good; they should
be nicely browned. Half boil large mealy potatoes; put into a baking
dish, under the meat roasting; ladle the gravy upon them occasionally.
They are best done in an oven.

POTATO RIBBONS.--Cut the potatoes into slices, rather more than half
an inch thick, and then pare round and round in very long ribbons.
Place them in a pan of cold water, and a short time before wanted
drain them from the water. Fry them in hot lard, or good dripping,
until crisp and browned; dry them on a soft cloth, pile them on a hot
dish, and season with salt and cayenne.

POTATO ROLLS.--Boil three lbs. of potatoes; crush and work them with
two ozs. of butter and as much milk as will cause them to pass through
a colander; take half a pint of yeast and half a pint of warm water;
mix with the potatoes; pour the whole upon 5 lbs. of flour; add salt;
knead it well; if too thick, put to it a little more milk and warm
water; stand before the fire for an hour to rise; work it well and
make it into rolls. Bake it half an hour.

POTATO RISSOLES.--Boil the potatoes floury; mash them, seasoning them
with salt and a little cayenne; mince parsley very fine, and work up
with the potatoes, adding eschalot, also chopped small. Bind with yolk