the fire, with the lid aslant.  When they are quite dry, have ready a hot vegetable dish, and in the middle of it put a piece of butter the size of a walnut—­some people like more—­heap the potatoes round it and over it, and serve immediately.  We have seen very young potatoes, no larger than a marble, parboiled, and then fried in cream till they are of a fine auburn color; or else, when larger, boiled till nearly ready, then sliced and fried in cream, with pepper, salt, a very little nutmeg, and a flavoring of lemon juice.  Both make pretty little supper dishes.

POTATOES ROASTED UNDER THE MEAT.—­These are very good; they should be nicely browned.  Half boil large mealy potatoes; put into a baking dish, under the meat roasting; ladle the gravy upon them occasionally.  They are best done in an oven.

POTATO RIBBONS.—­Cut the potatoes into slices, rather more than half an inch thick, and then pare round and round in very long ribbons.  Place them in a pan of cold water, and a short time before wanted drain them from the water.  Fry them in hot lard, or good dripping, until crisp and browned; dry them on a soft cloth, pile them on a hot dish, and season with salt and cayenne.

POTATO ROLLS.—­Boil three lbs. of potatoes; crush and work them with two ozs. of butter and as much milk as will cause them to pass through a colander; take half a pint of yeast and half a pint of warm water; mix with the potatoes; pour the whole upon 5 lbs. of flour; add salt; knead it well; if too thick, put to it a little more milk and warm water; stand before the fire for an hour to rise; work it well and make it into rolls.  Bake it half an hour.

POTATO RISSOLES.—­Boil the potatoes floury; mash them, seasoning them with salt and a little cayenne; mince parsley very fine, and work up with the potatoes, adding eschalot, also chopped small.  Bind with yolk of egg, roll into balls, and fry with fresh butter over a clear fire.  Meat shred finely, bacon or ham may be added.

POTATO SAUTEES.—­These are even more agreeable with meat than fried potatoes.  Cold boiled potatoes are sliced up, and tossed up in a saucepan with butter, mixed with a little chopped parsley, till they are lightly browned.  Pure goose or other dripping is by many cooks preferred to butter for this purpose.

POTATO SOUFFLES.—­The delicious blistered potatoes are prepared as follows:  The potatoes, if small, are simply cut in halves; if large, cut in three or more slices; these are fried in the usual way, but are taken out before they are quite done, and set aside to get cold; when wanted they are fried a second time, but only till they are of a light golden color, not brown.

TOMATOES.—­Cut ripe tomatoes into slices, put them in a buttered dish with some bread crumbs, butter, pepper and salt, and bake till slightly brown on top.