Ingredients (for Mashed Potatoes).-Two pounds of old potatoes. One ounce of butter. One gill of milk. Pepper and salt.

Ingredients (for Saute Potatoes).-New Potatoes. Two ounces of butter. Salt.

Time required for mashed potatoes, forty minutes; for saute potatoes, half an hour; for baked potatoes, three-quarters of an hour.

For a dish of Mashed Potatoes:

1. Take two pounds of old potatoes, wash them, and steam them, as for steaming potatoes (see "Vegetables," Lesson First).

2. Take a stewpan and put in it one ounce of butter, one gill of milk, and pepper and salt to taste.

3. Put the stewpan on the fire to boil.

4. Place a wire sieve over a plate.

5. Take the steamed potatoes one at a time out of the steamer, put them on the sieve, and pass them through on to the plate as quickly as possible, rubbing them with a wooden spoon.

6. Take the sifted potato and stir it into the boiling milk in the stewpan.

7. Now beat it all lightly together, and then turn it into a hot vegetable-dish for serving.

For Saute Potatoes:

1. Take some new potatoes, as small as possible, wash them in cold water, and scrape them clean.

N. B. - If the potatoes are large, they should be cut in halves, or even in quarters, and trimmed.

2. Put them in a saucepan with cold water.

3. Put the saucepan on the fire, and only just bring them to the boil.

4. Then drain off the water, and wipe the potatoes dry in a clean cloth.

5. Take a thick stewpan and put in it two ounces of butter and the potatoes.

6. Put the stewpan on a quick fire for about twenty minutes, to brown the potatoes. Watch them, and when they have begun to brown, toss them occasionally in the stewpan, so as to brown them on all sides alike.

7. Then strain off the butter, sprinkle them over with salt, and serve them on a hot vegetable-dish.

For Baked Potatoes:

1. Take the potatoes, wash and scrub them well with a scrubbing-brush, in a basin of cold water.

2. Take them out of the water and dry them with a cloth.

3. Put them in a brisk oven to bake. They will take from half to three-quarters of an hour to bake, according to the heat of the oven and the size of the potatoes.

4. Take a steel fork, or skewer, and stick it into the potatoes, to see if they are done. They must be soft inside.

5. Take a table-napkin, fold it, and place it on a hot dish.

6. When the potatoes are done, take them out of the oven and arrange them on the napkin for serving.