The universal cookery book

Take four large potatoes (new ones are best) ; pare, and cut into thin slices on a slaw-cutter; put them into salt water, and let stand while breakfast is preparing. Then have ready a skillet of boiling lard. Take a handful of the potatoes, squeeze the water from them, and dry in a napkin ; separate the slices, and drop into the lard, being careful that the pieces do not adhere to each other. Stir with a fork till they are a light brown color. Take them out with a wire spoon, and drain well before putting into the dish. Do not put more than a handful into the lard at a time. Do not cover the dish when served. — Presbyterian Cook-Book: Mrs. D. W. S., Dayton, O. {By per.) Potato Scones. “ Mash boiled potatoes till they are quite smooth, adding a little salt ; then knead out with flour to the thickness required ; toast, pricking them with a fork to prevent their blistering. When eaten with fresh butter, they are very nutritious.” Potato Stew. Wash and pare three or four good-sized potatoes, and cut them into small pieces ; boil until tender ; then drain off the water, and put in three pints of sweet milk ; when it begins to boil, add two cupfuls POTATO SALAD. of nice wheat bread crumbed (not too small) ; season with salt, pepper, and butter. Potato Salad. Cut up into slices two quarts of boiled potatoes while hot; add to them a teaspoonful each of chopped onion and parsley ; pour over them a liberal quantity of plain salad-dressing. If the potatoes should then appear too dry, add a little hot water, or, better still, soup-stock ; toss lightly so as not to break the slices ; then place the salad on ice to become cold. Serve by placing a leaf of lettuce on each small plate, and add two tablespoonfuls of the potato to the lettuce, for each person. Cold boiled potatoes do not make a good potato-salad. — Fifty Salads: Thomas J. Murrey. White, Stokes, & Allen, Pubs. To Boil Sweet Potatoes. Wash them perfectly clean, put them into a pot or stew-pan, and pour boiling water over to cover them ; cover the pot close, and boil fast for half an hour, or more if the potatoes are large ; try them with a fork ; when done, drain off the water, take off the skins, and serve. Cold sweet potatoes may be cut in slices across or lengthwise, and fried or broiled as common potatoes. — The Every-day Cook-Book: Miss Neill. SSociety expects every man to have certain things in his garden. Not to raise cabbage, is as if one had no pew in church. Perhaps we shall come some day to free churches and free gardens ; when I can show my neighbor through my tired garden, at the end of the season, when skies are overcast, and brown leaves are swirling down, and not mind if he does raise his eyebrows when he observes, "Ah ! I see you have none of this, and of that." At present we want the moral [illustration: BOILED CABBAGE.]. courage to plant only what we need; to spend only what will bring us peace, regardless of what is going on over the fence.- My Summer in a Garden : Charles D. Warner. Houghton, Mifflin, & Co., Pubs. (By per.) Boiled Cabbage. Cut the cabbage in quarters, and wash very thoroughly in cold water. Put it into a pot in which a good piece of beef or pork has already been boiling for half an hour and been well skimmed. Boil until the cabbage is tender, and a little before dishing out put in one-fourth of a teaspoonful of soda.