Boiled Potatoes (with the skins on.) Boil in cold water with a pinch of salt. Have them of uniform size, and cook steadily until a fork will pierce easily to the heart of the largest. Then pour off the water, every drop; sprinkle with salt and set back on the range, a little to one side, with the lid of the pot off. Let them dry three or four minutes; peel very quickly and serve in an uncovered dish.

Without The Skins

Pare very thin. The glory of a potato is its mealiness, and much of the starch, or meal, lies next the skin - con-sequently is lost by slovenly paring, which likewise defaces the shape. Lay in cold water for half an hour, have ready a pot of boiling water slightly salted, drop in the potatoes, and keep at a rapid boil until tender. Drain off the water, sprinkle with fine salt, and dry as just described.

And here comes a conflict of authorities. Says my kind friend and neighbor, Mrs. A., an excellent housewife - "I boil my potatoes in cold water always - with a pinch of salt, of course, and when half-done, throw away the boiling water and fill up with cold, then boil again. This makes the potatoes mealy." Mrs. B., whose reputation as a housekeeper and cook is in every kitchen, interposes: - "I have tried both ways. My experience is that potatoes melt into a sort of starchy gruel when boiled in cold water. The philosophy of the operation is to heat quickly and thoroughly, and, the instant they are done, to dry out every drop of water. And - "with a touch of pardonable pride - "we generally have delightful potatoes." This is true, but remembering that Mrs. A.'s are like snow hillocks, ready to crumble at a breath, I come home and try the cold water plan. My cook, unlike most of her tribe, is too sensible to suppose that she knows everything, and willingly abets me. The result of our experiments stands somewhat thus - Garnet, White Mountain, and Early Rose.potatoes are apt to dissolve in cold water, giving off their starch too readily, perhaps.

We boil them in hot water. Peach Blows, Prince Alberts, and other late varieties are best cooked as Mrs. A. recommends - always pouring off the water the instant they are done, and letting the potatoes dry for a few minutes. My housewifely friends can decide for themselves which method is preferable.

Mashed Potatoes+

Old potatoes are best mashed. Pare, and let them lie in cold water from half to three-quarters of an hour. A longer time will not hurt them. Boil in hot or cold water, according to the toughness of texture. A coarse, waxy potato is best cooked in cold water. In either case, put in a pinch of salt. Drain thoroughly when done, sprinkle with salt, and mash them in the pot with a potato-beetle, or whip with a split spoon, working in a tablespoonful of butter and enough milk to make the paste about the consistency of soft dough. Leave no lumps in it, and when smooth, dish. Form into a mound with a wooden spoon, and leave dots of pepper here and there on the surface, as large as a half-dime.

Or,

Brown by setting in the oven until a crust is formed. Glaze this with butter, and serve.

To Boil New Potatoes. If very young, rub the skin off with a rough towel. If almost ripe, scrape with a blunt knife. Lay in cold water an hour, cover with cold water slightly salted, boil half an hour. Drain, salt, and dry for two or three minutes. Send to table plain.

Or, You may crack each by pressing lightly upon it with the back of a wooden spoon, lay them in a deep dish, and pour over them a cupful of cream or new milk, heated to a boil, in which a great spoonful of butter has been dissolved.