The new practical housekeeping

Never waste cold cooked potatoes, as in winter they can be kept till sufficient for a dish of themselves, or at any time maybe made in croquettes, hash, etc., with meat or other vegetables, or sliced and added to a soup or stew. Potatoes being of a farinaceous nature absorb fat, and so prove to be a good ingredient in Meat Pies. Potato Flour is dry starch powder, procured from the potato and is much used in French cookery ; it can be bought in this country, and in fact is often sold for arrowroot, to which it is inferior. More so than any other vegetable do potatoes differ in quality, according to variety and manner of culture. However the main crop may be raised, every farmer's wife should secure for late spring use a supply of a choice variety cultivated entirely in rotten-wood soil or in soil where wood ashes and gypsum are used as fertilizers. As potatoes enter so largely into the daily breakfast, dinner and supper of Americans, care should be exercised in their seasoning ; not using too much pepper and salt. There are many who do not use either, but each must be a law unto himself, only we would advise white pepper,, if pepper must be used, as it is more mild and looks better. The first new potatoes received in the markets in the spring are the Bermudas, arriving in April. About the first of June come the Charlestons ; about the 20th, the Norfolks, and late in June those from Kew Jersey and Long Island. The old potatoes are at this time scarce, poor, and pot much used. Always drop potatoes in cold water when paring as they darken quickly* The sweet potato is of quite a different species from the common and is a lighter food, but is sweet, wholesome and more nutritious. Two varieties are mostly used, the red or purple, and the white or yellow and are in season from August till December ; after which they begin to lose their flavor, and in the spring become spongy, and almost uneatable. Freezing does not injure them for though frozen hard as stones, their flavor and firmness are preserved, if baked at once without being thawed. Clean them with a brush or dry towel, put them in the heated oven and bake. If thawed, even in cold water, they are soft and worthless. This is also true of Irish potatoes. Baked Potatoes.— Select the largest and as near the same size as possible. Wash, brush and place in oven so that they do not touch each other, turn as needed and do not let them scorch : bake till tender in a hot oven, testing by taking up between a cloth, and if they yield to pressure, they are done, rress each one thus as it makes them mealier, and serve at once covered with a napkin, for baked potatoes to be in their prime must be served when done, although if they must be kept, roll in a clean cloth and put in a warm place. A large potato will bake in an hour. For Quick-Baked Potatoes, prepare as above, cook in boiling water fifteen or twenty minutes, drain and place in a hot oven till skins are well browned — about eight or ten minutes, press and serve as above. Potatoes baked in ashes, known best as Roasted Potatoes are very delicious, and are considered the most wholesome and delicate way of preparing them. Scrape away ashes, put inpotatoes, cover with pure ashes first, and then hot coals.