Require no attention for the preservation of their color, but their flavor will be spoiled if their dressing be not attended to, which, although of the most simple nature, is frequently ill performed. The best mode of doing it is to sort the potatoes, and choose them of an equal size; wash them with a scrubbing-brush, and put them into cold water sufficient to cover them, and no more. About ten minutes after .the water has come to a boil, take out the half of it, and replace with cold water, to check it; the reason assigned for which is, "that the cold water sends the heat from the surface to the heart, and makes the potatoes mealy." Then throw in a large handful of salt, leave the pot uncovered, and let it remain upon the fire to simmer until the potatoes are done; this is the moment to be watched, for if overboiled, they will become waxy. The cook should, therefore, occasionally try them, by piercing them to the heart with a fork, and, when they are tender, the pot should be instantly taken off the fire, and the potatoes passed through a colander to drain; which being done, and the water thrown out, they should then be replaced upon a folded flannel, in the same pot, which should be left by the side of the fire to keep hot and to cause the evaporation of the steam. When served, they should be wrapped in a warmed cotton napkin. If of moderate size they will take about half an hour boiling, to which fifteen minutes must be added for evaporation, ere they can be sent to table.

Potato Steamer and Saucepan.

An iron pot is the best vessel for boiling potatoes in, since, after the water has been poured off, it retains sufficient heat to dry them thoroughly-

A good and economical mode of dressing potatoes, when soup, meat, or other eatables are to be boiled, is to have a tin strainer fitted to the mouth of the saucepan, so as to allow the steam to ascend from the boiler.

Notwithstanding the directions here given for cooking potatoes, there is a point, on which there exists a difference of opinion, that is respecting the peeling of the roots, whether before or after their being boiled?

In Lancashire, England, where they are largely grown and admirably boiled, they are first peeled; while in Ireland they are invariably brought to table "with their jackets on." Count Rumford also recommends their being boiled in their skins; the cuisinier Bourgeois likewise thinks that "les pommes des terre sont meuilleures en robe de chambre."