Fried, cold cooked potatoes may be fried by the same recipe, only slice them a little thicker.

Remark.—­Boiled or steamed potatoes chopped up or sliced while they are yet warm never fry so successfully as when cold.

SCALLOPED POTATOES. (Kentucky Style.)

Peel and slice raw potatoes thin, the same as for frying.  Butter an earthen dish, put in a layer of potatoes, and season with salt, pepper, butter, a bit of onion chopped fine, if liked; sprinkle a little flour.  Now put another layer of potatoes and the seasoning.  Continue in this way till the dish is filled.  Just before putting into the oven, pour a quart of hot milk over.  Bake three-quarters of an hour.

Cold boiled potatoes may be cooked the same.  It requires less time to bake them; they are delicious either way.  If the onion is disliked it can be omitted.

STEAMED POTATOES.

This mode of cooking potatoes is now much in vogue, particularly where they are wanted on a large scale, it being so very convenient.  Pare the potatoes, throw them into cold water as they are peeled, then put them in a steamer.  Place the steamer over a saucepan of boiling water, and steam the potatoes from twenty to forty minutes, according to the size and sort.  When the fork goes easily through them, they are done; then take them up, dish and serve very quickly.

POTATO SNOW.

Choose some mealy potatoes that will boil exceedingly white; pare them and cook them well, but not so as to be watery; drain them, and mash and season them well.  Put in the saucepan in which they were dressed, so as to keep them as hot as possible; then press them through a wire sieve into the dish in which they are to be served; strew a little fine salt upon them previous to sending them to table.  French cooks also add a small quantity of pounded loaf sugar while they are being mashed.

HASTY COOKED POTATOES.

Wash and peel some potatoes; cut them into slices of about a quarter of an inch in thickness; throw them into boiling salted water, and, if of good quality, they will be done in about ten minutes.

Strain off the water, put the potatoes into a hot dish, chop them slightly, add pepper, salt, and a few small pieces of fresh butter, and serve without loss of time.

FAVORITE WARMED POTATOES.