Choose large white potatoes, as free from spots as possible; boil them in their skins in salt and water until perfectly tender, drain and dry them thoroughly by the side of the fire, and peel them. Put a hot dish before the fire, rub the potatoes through a coarse sieve on to this dish; do not touch them afterwards, or the flakes will fall, and serve as hot as possible.

Prepare the potatoes as directed for mashed potato. While hot, shape in balls about the size of an egg. Have a tin sheet well buttered, and place the balls on it. As soon as all are done, brush over with beaten egg. Brown in the oven. When done, slip a knife under them and slide them upon a hot platter. Garnish with parsley, and serve immediately.

Mince cold boiled potatoes fine; put them into a spider with melted butter in it, let them fry a little in the butter well covered; then put in a fresh piece of butter, seasoned with salt and pepper, and pour over cream or rich milk; let it boil up once and serve.

Cut cold boiled potatoes in slices lengthwise, quarter of an inch thick; dip each slice in wheat flour, and lay them on a gridiron over a bright fire of coals; when both sides are browned nicely, take them on a hot dish, put a bit of butter, pepper and salt to taste over, and serve hot.

Peel and cut the potatoes into thin slices, as nearly the same size as possible; make some butter or dripping quite hot in a frying-pan; put in the potatoes, and fry them on both sides of a nice brown. When they are crisp and done, take them up, place them on a cloth before the fire to drain the grease from them, and serve very hot, after sprinkling them with salt. These are delicious with rump-steak, and in France are frequently served thus as a breakfast dish. The remains of cold potatoes may also be sliced and fried by the above recipe, but the slices must be cut a little thicker.

Potatoes are not good for mashing until they are full grown; peel them, and lay them in water for an hour or more before boiling, for mashing.

Old potatoes, when unfit for plain boiling, may be served mashed; cut out all imperfections, take off all the skin, and lay them in cold water for one hour or more; then put them into a dinner-pot or stewpan, with a teaspoonful of salt; cover the stewpan, and let them boil for half an hour, unless they are large, when three quarters of an hour will be required; when they are done, take them up with a skimmer into a wooden bowl or tray, and mash them fine with a potato beetle; melt a piece of butter, the size of a large egg, into half a pint of hot milk; mix it with the mashed potatoes until it is thoroughly incorporated, and a smooth mass; then put it in a deep dish, smooth the top over, and mark it neatly with a knife; put pepper over, and serve. The quantity of milk used must be in proportion to the quantity of potatoes.

Mashed potatoes may be heaped on a flat dish; make it in a crown or pineapple; stick a sprig of green celery or parsley in the top; or first brown it before the fire or in an oven.

Mashed potatoes may be made a highly ornamental dish; after shaping it, as taste may direct, trim the edge of the plate with a wreath of celery leaves or green parsley; or first brown the outside in an oven or before the fire.

Old potatoes are better for being peeled and put in cold water an hour before being put over to boil. They should then be put into fresh cold water, when set over the fire. New potatoes should always be put into boiling water, and it is best to prepare them just in time for cooking. Are better steamed than boiled.

Cut celery in pieces about 1/2 inch long--split broad part before cutting. Pour boiling water over and stew until tender; adding salt when partly done; drain, put in warm dish, pour over cream sauce and serve immediately.

Cream Sauce:
Use just 1/2 the quantity of sauce that you have of celery or other vegetables. For 2 cups of celery you will need 1 cup of milk, or less, and some of the celery water if you like, 2 level tablespoonfuls butter, 2 level tablespoonfuls flour, 1/2 teaspoonful salt and a little white pepper, rubbed together and add to milk when boiling, in a double boiler. Potatoes, string beans, parsnips, turnips, oysters, left-over-fish and meats of different kinds are creamed in the same manner, adding cracker or bread crumbs to the meats and fish and baking a few minutes.

Cut fresh, white stalks of celery into pieces an inch long. Put the pieces into a granite saucepan, and cook until tender in slightly salted boiling water. When tender drain in the colander and return the celery to the saucepan. Cover well with rich milk and season to taste with salt, a little pepper and good butter. When the milk is well heated, not boiling, add 1 cup of rich, sweet cream, and serve hot with or without toast. A delicate dish for luncheon or dinner.

Peel and slice the onions, cover with boiling water and leave on the stove where they will be kept hot for 10 minutes. Then drain and place in a dish alternate layers of the prepared onions and bread or cracker crumbs, using only a thin layer of the latter. Bits of butter and a sprinkling of salt should be placed between the layers. Cover with milk which has been previously heated, and bake 30 minutes or until tender. The dish should be covered.