The new practical housekeeping

Potato Snow, — Boil fine, white, mealy potatoes, drain off, and set on back of stove with a cloth over them till they are quite drv and fall apart ; then, using a potato masher, rub through a hot colander or coarse wire sieve upon the hot dish in which to be served, taking care not to crush the snow as it falls, never touching it. It will drop in long coils, which heap themselves up invitingly, or by shaking the colander lightly, every other minute, it will fall off in short grains and is known as Potato Rice. In either case only rub a small quantity through at a time, and do not let the colander touch the potato. Some boil in their jackets, and others first mash them, then finish as above. Sprinkle with salt, and a very little sugar, if wished, and serve very hot. Potato Whip. — Take a pint of steamed potatoes and whip them very well with a silver fork, adding half cup cream or milK, two tablespoons butter, yolks two eggs and seasoning to taste. When as light as a feather add the well-frothed whites, and heap lightly, without smoothing, in a quart soufflé or baking dish, slightly buttered, and brown quickly in oven, or \use a hot salamander. If wanted ex-<E5SSSSS5SS^Bai|||PH^^ tra nice, use whites of two more eggs. Or, With Meat add tablespoon each, grated onion and minced parsley with a gill or more of grated, cold cooked ham. Pile in disn and sprinkle with sifted bread-crumbs or grated cheese, if liked ; brown and serve as above. Baked Sweet-potatoes. — Wash and bake in oven in their jackets one hour, and serve without peeling ; or With Meat, steam or boil them, remove skins, place in pan around the meat and baste often, browning nicely ; or they may be put around the meat without first cooking, but are not as nice and will not brown well. If large cut in two lengthwise or even quarter them, and turn as needed. Sweet-potatoes are delicious with Roast Pork. For Carolina Sweetpotatoes^ slice raw potatoes, put in baking dish, sprinkle with sugar and more than cover with water ; cover the dish and bake about two hours. The syrui)-gravy is much prized. Or for Texas Sweet-potatoes, peel, place in pan, pouring a little hot water over them, set in oven ana bake, turning them so as to brown evenly ; pour in more water as needed ; let the pan be about dry when they are done. Serve on hot dish. Or boil or steam till nearly done, peel and cut in lengthwise slices ; put a layer of potatoes with bits or butter dotted over them, and sprinkle well with sugar ; add another layer of potatoes, butter, and sugar, until dish is full. Add very little water, and bake. For Perfection Sweet-potatoes, slice cold boiled potatoes crosswise, in half-inch slices ; dip in eg^ then in farina, and sprinkle over with sugar. Place in a hot dripping-pan and dot each piece with a bit of butter and brown in oven about ten minutes. Serve on a hot dish. Or Roasted Sweet-potatoes, roast in ashes, as Irish potatoes, remove skin and serve. They have a delicious and peculiar flavor so cooked. Sweet-potatoes prepared in any way are especially nice served with chicken. Always cut off ends, when pre* paring for baking, the same as Irish potatoes.