"Good cooking tempts the appetite."

- Rabbi Ada.

All vegetables are best if cooked as soon as they are gathered. They must be picked and washed and laid in a pan of cold water previous to cooking. Vegetables should be boiled until tender, and well drained before dressing for the table. A pinch of salt should be added to the water in which they are cooked, and always fill the pot with boiling water as it boils away.

Stuffed Potatoes.

Bake large, even potatoes as for eating, and when done cut off a lengthwise piece and scrape out all of the inside; be careful not to break the skin. Mash the potatoes and work into it while hot 1 teaspoon each of butter, cream and grated cheese to every potato, and season with pepper and salt. Work enough milk in to cream it soft, and set on the fire to heat, stirring constantly. When scalding hot, add I egg, well beaten, for each potato, and allow it to steam 5 minutes. Fill the skins, heaping the mixture in them, and stick in each potato a thin strip of friend bacon. Browm the potatoes over the top and serve on a flat dish.

Potato Chips.

Pare potatoes very thin with a vegetable cutter, and soak for 1/2 an hour in salt water, drain and spread on a dry towel. Fry in boiling lard, in a corquette basket, sprinkle with salt, and use as a garnish or as a vegetable. If the fat is boiling when the slices are dropped in it, they will only take about a minute to fry, and will be crisp and delicious.

Potato Croquettes.

Four large teacups of hot mashed potatoes, 2 tablespoons of cream, 1 tablespoon of salt, 1 saltspoon of pepper and a dash of cayenne. Mix well, and when cold add the beaten yolks of 2 eggs. Shape and dip in egg and then cracker dust. Fry in boiling lard and serve at once. Place the croquettes on ice for several hours before frying, and they won't drop to pieces when cooked.

Moulded Potatoes.

Six large potatoes, boiled and mashed, creamed with 1 egg, 1 tablespoon of butter and 1 teacup of milk, salt and pepper. Beat until creamy, and then put into small custard cups, brush over with the white of an egg and bake. Turn out on a shallow dish and dress with parsley.

Potato Baskets.

Peel and wash raw potatoes, dry on a clean cloth and slice as for chips. Line a frying basket with overlapping slices and immerse in boiling lard. Let them cool, and they will lift out without breaking. Use them to serve creamed potatoes in, or fried potato balls. Surround the basket with crisp lettuce and serve.

Potato Cakes.

Add 1 egg to every cup and a half of potatoes, and 1 tablespoon of butter. Beat well and mould in flat cakes. Fry and garnish the dish with thin strips of fried bacon.

Potato Balls.

Grate 5 large Irish potatoes, raw, and add 2 well-beaten eggs, 1 tablespoon of butter and a scant 1/2 pint of milk, salt to taste, and enough flour to make a stiff batter, with 2 light teaspoons of baking powder sifted with it. Roll in balls and fry in boiling lard.

Stuffed Potatoes with Meat.

Wash and peel large Irish potatoes; scoop from the centre a good dessertspoon, and fill with force meat; dip in melted butter. Place in a baking dish and cook in a moderate oven* for 30 minutes. Serve in the same dish in which they are cooked.

Baked Potatoes.

Peel and boil enough potatoes to line a baking dish; slice them about 1/4 an inch thick, and fill the dish with them, lapping each one. Make a gravy of 1 cup of milk and 1 tablespoon of butter, salt and pepper, and pour over the potatoes. Bake in a slow oven until the top is a rich brown, and then serve.