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careful not to break them. When hot, add the parsley, and cook two minutes longer. Serve immediately on a hot dish. Duchess Potatoes. Cut cold boiled potatoes into cubes. Season well with salt and pepper, and dip in melted butter and lightly in flour. Arrange them on a baking sheet, and bake fifteen minutes in a quick oven. Serve very hot. Housekeeper's Potatoes. One quart of cold boiled potatoes, cut into dice ; one pint of stock, one table-spoonful of chopped parsley, one of butter, one teaspoonful of lemon juice, salt, pepper. Season the potatoes with the salt and pepper, and add the stock. Cover, and simmer twelve minutes. Add lemon juice, butter and parsley, and simmer two minutes longer. Potatoes a la Maitre d' Hotel. One quart of cold boiled potatoes, cut into dice ; one scant pint of milk, one table- spoonful of chopped parsley, three of butter, one teaspoonful of lemon juice, salt, pepper, the yolks of two eggs, one teaspoonful of flour. Mix the butter, flour, lemon juice, parsley and yolks of eggs together. Season the potatoes with salt and pepper. Add the milk, and put on in the double boiler. Cook five minutes ; then add the other ingredients, and cook five minutes longer. Stir often. Stewed Potatoes. One quart of cold boiled potatoes, cut into little dice ; one pint and a' half of milk, one table- spoonful of parsley, one of flour, two of butter, salt, pepper. Put the potatoes in the double boiler, and dredge them with the salt, pepper and flour. Add the parsley, butter and milk. Cover, and put on to boil. Cook twelve minutes. Serve verv hot. Creamed Potatoes. One quart of cold boiled potatoes, cut in very thin slices ; one pint of cream sauce, salt, pepper. Season the potatoes with salt and pepper, and turn them into the sauce. Cover the stew-pan, and cook until the potatoes are hot — no longer. Serve immediately in a hot dish. They will heat in the double boiler in six minutes, and will not require stirring. Escaloped. Potatoes. Cut one quart of cold boiled potatoes in very thin slices, and season well with salt and pepper. Butter an escalop dish. Cover the bottom with a layer of cream sauce, add a layer of the potatoes, sprinkle with chopped parsley, and moisten with sauce. Continue this until all the material is used. Have the last layer one of cream sauce. Cover the dish with fine bread crumbs, put a table-spoonful of butter in little bits on the top, and cook twenty minutes. It takes one pint of sauce, one table -spoonful of parsley, half a cupful of bread crumbs, one teaspoonful of salt and as much pepper as you like. This dish can be varied by using a cupful of chopped ham with the potatoes. Indeed, any kind of meat can be used. Potato Souffle.