Cooking and castle-building

large quantity of boiling water. They should boil moderately, and as soon as tender at the heart, be drained, partly covered and set to dry on the back of the stove. Every minute or two give them a gentle shake, so that they roll over and change positions, until they are perfect snowballs of powdery whiteness. If served in this state, you will find them the perfection of boiled potatoes. I think very few would pass them by untasted. If mashed, the potato should be made fine and free from all lumps, before cream, milk, or butter is added. After the seasoning is in, beat well with a wooden spoon, or potato-beater, until light. Serve hot. " This is a general rule for boiling potatoes ; but like all rules it has exceptions. Different varieties of the vegetable require different methods of cooking. Some may be better placed to boil in cold water and allowed to heat gradually, as the water heats ; others in a small quantity of water ; while others — the peach-blow, for instance — should never be boiled at all, but should be either baked or steamed. When baked in a hot oven, the peachblow is dry, mealy, and white, and always satisfactory. It is also the same steamed. But boiled, it is worse than a disappointment. It is a hardhearted thing widi all its tenderness on the surface ; and boil it as you will, the result is unsatisfactory — usually hardness at the core, while the- outside is cooked into a mush or gruel. To drain and dry properly under these circumstances is difficult. But no woman should rest content with an imperfect dish of potatoes. If one method of cooking fails she should try another. "An agreeable companion to fried chicken is fried potato, done in this way : Slice very thin, soak for an hour or two in cold water, changing the water once or twice. Drain the slices in a strainer, and dry them on towels, by rolling and tumbling them from one towel to another. Have the slices separate, not packed together, when put into the boiling lard. Fry the same as chicken. When of a light brown, lift, by means of a wire skimmer — an indispensable thing in every well-ordered kitchen — and drain in a wire or tin sieve. Serve hot. The last water in which the slices lie may be slightly salted, or a very slight sprinkling of salt given them when served. " Stewed potato, a nice breakfast dish, is easily prepared. Cut the potato in slices about an eighth of an inch in thickness. Boil gently until tender, but not quite done. Drain the water away, adding sweet cream and seasoning. Cover closely and stew very gently for a few minutes. A little minced parsley, if liked, may be added. "Browned potatoes are very nice for dinner, with a, roast. Pare and place them in the dripping-pan around the meat. Tarn them over when partly done, that they may brown evenly. Potatoes of medium size require an hour to cook in this manner." CHAPTER VII.