Every-day dishes and every-day work

Stewed Potatoes. — Pare the potatoes and slice rather thin. Put into boiling water, and cook until nearly tender, but not broken. Have some rich milk boiling in the inner dish of a double boiler, add to it a little salt, then stir in for each pint of milk a heaping teaspoonful of corn-starch or rice-flour, rubbed smooth in a little cold milk. Stir until it thickens. Drain the potatoes, turn them into the hot sauce, put the dish in the outer boiler, and cook for a half hour or longer. Cold boiled potatoes may be sliced and used in the same way. Cold baked potatoes sliced and stewed thus for an hour or more, make a particularly appetizing dish. Potatoes Stewed with Celery. — Pare and slice the potatoes, and put them into a stew-pan with two or three tablespoonfuls of minced celery. Use only the white part of the celery, and mince it finely. Cover the whole with milk sufficient to cook and prevent burning, and stew until tender. Season with salt and cream, if desired. Potato Cakes. — Make nicely seasoned, cold mashed potato into small round cakes about one half an inch thick. Put them on a baking-tin, brush them over with sweet cream or nut butter, and bake in a hot oven till golden brown. Warmed-over Potatoes. — Cut cold boiled potatoes into very thin slices ; heat a little cream to boiling in a saucepan ; add the potato, season slightly with salt if desired, and cook until the cream is absorbed, stirring occasionally so as to prevent scorching. Be careful not to break the slices. Nut butter dissolved in water may be used in place of cream, if preferred. Baked Sweet Potatoes. — Select those of uniform size, wash clean, cutting out any imperfect spots, wipe dry, put into a moderately hot oven, and bake about one hour or until the largest will yield to gentle pressure between the fingers. Serve at once without peeling. Small sweet potatoes are best steamed, since if baked, the skins will take up nearly the whole potato. Boiled Sweet Potatoes. — Choose potatoes of equal size; do not pare, but after cleaning them well and removing any imperfect spots, put into cold water, and boil until they can be easily pierced with a fork ; drain thoroughly, and lay them on the top grate in the oven to dry for five or ten minutes. Peel as soon as dry, and send at once to the table, in a hot dish covered with a folded napkin. Mashed Sweet Potatoes. — Either bake or steam nice sweet potatoes, and when tender, peel, mash them well, and season with cream and salt to taste. They may be served at once, or made into patties and browned in the oven. Potato Hash. — Take equal parts of cold Irish and sweet potatoes; chop fine and mix thoroughly; season with salt if desired, and add sufficient rich milk to moisten well. Turn into a stew-pan, and heat gently until boiling, tossing continually, that all parts may become heated alike, and serve at once. TURNIPS.