Old potatoes are improved by being peeled and allowed to soak in cold salted water for an hour or two before cooking. When preparing potatoes, they should be put in cold water as soon as peeled to prevent darkening. Mealy potatoes, and those apt to cook to pieces, are better baked or steamed. If salt is added to the water, when potatoes are half boiled, it will preserve their shape. If potatoes become mealy on the outside, leaving the heart uncooked, they should be put to boil in cold water; otherwise, put them in boiling water. When done, drain off all the water, place on the back of stove, uncover and allow them to dry a little. Sweet potatoes require more time to cook than white potatoes.

Saratoga Chips

Take medium-sized potatoes, peel and put into cold salted water; when lard is good and hot, remove the potatoes from the water and dry with a cloth; slice as thin as possible and cook in the hot fat immediately until crisp and brown. Slice as you need them and fry only a few at a time. Salt just before serving.

Warmed Over Potatoes

Take the left over potatoes from dinner and cut in small pieces into a fry-pan; salt, pepper and add enough lard or butter to keep from sticking. Stir with knife to keep from burning and fry a nice brown; then just barely cover with milk and set over fire. Let the milk dry away, stirring the potatoes all the time.

Potato Cones

Form cold mashed potatoes into small mounds by pressing them into a small sized cup, and then remove carefully from the cup and place in a buttered tin, the large end down; on the top of each place a piece of butter; place in the oven until they are nicely browned. If handled carefully they can? be kept in perfect shape.

Lyonnaise Potatoes

Cut into pieces sufficient cold boiled potatoes to measure 1 quart; 1 tablespoon chopped onion fried a light brown in 3 tablespoons butter; add the potatoes, season with salt and pepper, toss lightly with fork; add when very hot, I tablespoon chopped parsley, cook a moment and serve. If liked, add a few drops of lemon juice.

Cream Potatoes

Put 1 tablespoon butter into a frying-pan; when melted add 1 tablespoon flour and rub to a smooth paste; add 1 1/2 cups milk, and boil to a thick cream; add salt and pepper, and then stir in 2 or 3 cups cold boiled potatoes, diced.

Browned Potatoes

Peel either white or sweet potatoes, place in the pan with a roast of beef or veal. Turn or baste them frequently, so that they will brown well in the gravy, and allow them to bake nearly an hour.

Stuffed Potatoes

Bake 6 potatoes in a moderate oven about an hour; cut in two lengthwise; remove the center; mash and season with piece of butter size of an egg, about 1/2 cup hot cream, pepper and salt; beat until light, and add the beaten whites of 2 eggs. Return to the shells, touch lightly here and there with the yolk of an egg and bake in a quick oven.

Mashed Potatoes

Boil until tender, drain off the water and stand on back of stove until dry; mash with fork or potato masher, season with butter, pepper and salt, add a little milk or cream, and beat until light and smooth. Do this quickly, as they must be served very hot.

Scalloped Potatoes

Place layers of thinly sliced raw potatoes in a well-buttered baking dish; season well with salt, pepper, butter, and dust a little flour over them. When pan is full, pour over them milk in the proportion of 1/2 pint to a quart of potatoes. Cover the pan and bake until tender, then remove the cover and allow to brown. Bake about an hour.