BROWNED POTATOES WITH A ROAST. No. 1.

About three-quarters of an hour before taking up your roasts, peel middling-sized potatoes, boil them until partly done, then arrange them in the roasting-pan around the roast, basting them with the drippings at the same time you do the meat, browning them evenly.  Serve hot with the meat.  Many cooks partly boil the potatoes before putting around the roast.  New potatoes are very good cooked around a roast.

BROWNED POTATOES WITH A ROAST. No. 2.

Peel, cook and mash the required quantity, adding while hot a little chopped onion, pepper and salt; form it into small oval balls and dredge them with flour; then place around the meat about twenty minutes before it is taken from the oven.  When nicely browned, drain dry and serve hot with the meat.

SWEET POTATOES.

Boiled, steamed and baked the same as Irish potatoes; generally cooked with their jackets on.  Cold sweet potatoes may be cut in slices across or lengthwise, and fried as common potatoes; or may be cut in half and served cold.

Boiled sweet potatoes are very nice.  Boil until partly done, peel them and bake brown, basting them with butter or beef drippings several times.  Served hot.  They should be a nice brown.

BAKED SWEET POTATOES.

Wash and scrape them, split them lengthwise.  Steam or boil them until nearly done.  Drain, and put them in a baking dish, placing over them lumps of butter, pepper and salt; sprinkle thickly with sugar, and bake in the oven to a nice brown.

Hubbard squash is nice cooked in the same manner.

ONIONS BOILED.

The white silver-skins are the best species.  To boil them peel off the outside, cut off the ends, put them into cold water, and into a stewpan and let them scald two minutes; then turn off that water, pour on cold water salted a little, and boil slowly till tender, which will be in thirty or forty minutes, according to their size; when done drain them quite dry, pour a little melted butter over them, sprinkle them with pepper and salt and serve hot.

An excellent way to peel onions so as not to affect the eyes is to take a pan full of water and hold and peel them under the water.

ONIONS STEWED.

Cook the same as boiled onions, and, when quite done, turn off all the water; add a teacupful of milk, a piece of butter the size of an egg, pepper and salt to taste, a tablespoonful of flour stirred to a cream; let all boil up once and serve in a vegetable dish hot.

ONIONS BAKED.