HASTY PUDDING, OR MUSH.

One cup of sifted Indian meal, stirred smooth in a bowl with a little cold water.  Have ready a quart of boiling water, with a teaspoonful of salt, and pour in the meal.  Boil half an hour, or till it will just pour, stirring often.  To be eaten hot with butter and sirup.  Rye or graham flour can be used in the same way.  If intended to fry, pour the hot mush into a shallow pan which has been wet with cold water to prevent its sticking.  A spoonful of butter may be added while hot, but is not necessary.  Cut in thin slices when cold; flour each side; and fry brown in a little butter or nice drippings, serving hot.

WHAT TO DO WITH COLD POTATOES.

Chop, as for hash; melt a tablespoonful of either butter or nice drippings in a frying-pan; add, for six or eight good-sized potatoes, one even teaspoonful of salt and a saltspoonful of pepper.  When the fat boils, put in the potatoes, and fry for about ten minutes, or until well browned.  As soon as they are done, if not ready to use, move to the back of the stove, that they may not burn.

Or cut each potato in lengthwise slices; dredge on a little flour; and fry brown on each side, watching carefully that they do not burn.  The fat from two or three slices of fried salt pork may be used for these.

LYONNAISE POTATOES.

Slice six cold boiled potatoes.  Mince very fine an onion and two or three sprigs of parsley,—­enough to fill a teaspoon.  Melt in a frying-pan a tablespoonful of butter; put in the onion, and fry light brown; then add the potatoes, and fry to a light brown also, turning them often.  Put into a hot dish, stirring in the minced parsley, and pouring over them any butter that may be left in the pan.

STEWED POTATOES.

One pint of cold boiled potatoes cut in bits; one cup of milk; butter the size of an egg; a heaping teaspoonful of flour.  Melt the butter in a saucepan; add the flour, and cook a moment; and pour in the milk, an even teaspoonful of salt, and a saltspoonful of white pepper.  When it boils, add the potatoes.  Boil a minute, and serve.

SARATOGA POTATOES.

Pare potatoes, and slice thin as wafers, either with a potato-slicer or a thin-bladed, very sharp knife.  Lay in very cold water at least an hour before using.  If for breakfast, over-night is better.  Have boiling lard at least three inches deep in a frying kettle or pan.  Dry the potatoes thoroughly in a towel, and drop in a few slices at a time, frying to a golden brown.  Take out with a skimmer, and lay on a double brown paper in the oven to dry, salting them lightly.  They may be eaten either hot or cold.  Three medium-sized potatoes will make a large dishful; or, as they keep perfectly well, enough may be done at once for several meals, heating them a few minutes in the oven before using.