The new practical housekeeping

Boiled Sweet-potatoes. — Wash and boil as Irish potatoes, without any salt ; when tender, peel and place in oven to dry and brown delicately, if wished. Serve like Irish potatoes, a dressing of melted butter being nice. The best way to cook them is as Steamed Sweetpotatoes, finishing as above. For Mashed Potatoes, boil or steam and prepare as Irish potatoes. However cooked, they require more time tlum the Irish. Browned Sweet-potatoes. — Put in a frying-pan half cup each butter and lard, cup sugar, and pint water ; pare potatoes, slice length* wise if large, add and keep closely covered, boil until water boils away, then brown nicely but do not let burn. After removing potatoes, pour in cup cream, let poll and pour over potatoes. Serve hot. Or cut cold boiled potatoes in thick slices and season. Have butter or drippings in fryine-pan and add slices to cover the bottom ; brown ana turn as pancakes. Sliced raw ones may be prepared same, be« in^ careful not to cook too long as they will become hard. Parsnips may be browned as above. Fried Sweet-potatoes. — Peel, slice, and drop in smoking-hot fat, turning to nicely brown both sides, or fry sliced cooked ones eame ; or smgle-bread, some using flour instead of crumbs and fry. Glazed Sweet-potatoes. — Boil till tender, peel carefully, and lay in buttered dripping-pan, in a good oven: as they begin to crust over, baste with a little butter, repeating tnis several times as they brown ; when glossy and a golaen color, dish and serve while hot. What can be more tempting to the epicure than & handsomely browned and crusted fowl? And although poultry is not considered equal to fish as a food for brain-workers, it contains more of the muscle-making and heat-producing elements than beef or veaL Thiff is especially the case with the thighs and legs of chickens and turkeys, which are far superior to the breast as real food. The latter is dry and somewhat tasteless while the former is juicy and of rich flavor. While this is true of poultry and the larger game ; with birds which live ''on the wing" it is just the opposite; their breasts ars juicy and more nutritious while the meat on the thighs is poor and dry. There are many ways of preparing poultry besides the tempting roasty which make delicious and dainty dishes ; but the first secret of success lies in the care of, killing, picking, singeing, plumping, cutting up and dressing of chickens and turkeys. Very fiill and complete directions for which are given, in Cutting and Curing Meats in the back part of book. After a fowl is nicely dressed, if to be served whole, it can still be made to look more plump by flattening the breast bone ; place several thicknesses of cloth over the latter and pound it, being careful not to break the skin ; then rub in* side well with salt and pepper. Make any stufiing or force-meat wished and stuff the breast first, but not too full or it will burst in cooking; stuff the body rather fuller than the breast, sew up l>oth openings with strong darning cotton, and sew the skin of the neck over upon the back or down upon the breast, remembering that these threads must be carefully removed before sending to the table* Lay the points of the wings under the back, and fasten in that position.