Do not always serve potatoes in the same old way. It would seem to be a very simple matter to boil a potato, and yet there is a proper and improper way of doing even this. First wash potatoes, then peel and drop in cold water, and if the tubers are old, let them stand in fresh cold water for an hour or two, to draw out the sharp flavor. Use an agate or porcelain-lined vessel. Cover the potatoes with fresh boiling water, add salt, cover closely, and boil briskly until done. Test with a sharp steel fork. When done, drain off water and put the pot on back of the stove to let the potatoes dry off, then cover with a clean napkin, to keep warm, but do not delay the serving any longer than necessary. When potatoes are to be boiled "in their jackets"-that is, without peeling- wash them clean and follow the above directions. When done put them in a hot oven a few minutes to dry. To bake potatoes, wash, place in a hot oven, and prick the skins with a sharp fork, to allow the steam to escape. Potatoes are also nice when baked with the roast meat. Peel and cut in uniform size, place around the roast during the last three-quarter hour, and baste potatoes along with the roast meat.

Boiled potatoes for frying should not be too soft and mealy; cut in thin slices and fry in very hot drippings, turning so that they may be browned evenly; but do not have too many potatoes in the pan at once, and be sure to have the fat hot, and fry quickly, otherwise the potatoes will soak grease and turn out unpalatable and unwholesome. To fry raw potatoes slice them any thickness desired (for potato chips they should be cut very thin), dry thoroughly on a clean towel, and drop in smoking, hot fat, the same as doughnuts, turning to brown on both sides. Do not put too many potatoes in at once, as this would reduce the temperature of the fat and cause the potatoes to soak grease. When done skim out the slices, lay them out on a piece of soft paper to soak up the superfluous fat, sprinkle with salt, and serve hot. They should be nice and crisp. Another way is to peel the potatoes and then peel them again, so as to have a long spiral ribbon, and bake these in deep hot fat. A very nice dish is made of diced potatoes, salt pork and onions. Cut the pork in pieces, fry brown, and then add the potatoes and onions, and let all brown together. To prepare mashed potatoes, mash the potatoes after boiling and draining, add hot milk and butter, and beat until light. If desired, the yolk of an egg may be added, and a little more milk, the mixture turned into a buttered pudding dish, rolled cracker or bread crumbs sprinkled over the top, with dots of butter, and put in the oven to brown.-[A. G., Mass.