These puddings when baked weighed from 11 to 12 ounces each.-- They were all liked by those who tasted them, but No I and No 3 seemed to meet with the most general approbation. Receipt for a very cheap Potatoe-dumplin. Take any quantity of potatoes, half boiled;--skin or pare them, and grate them to a coarse powder with a grater;--mix them up with a very small quantity of flour, 1/16, for instance, of the weight of the potatoes, or even less;--add a seasoning of salt, pepper, and sweet herbs;--mix up the whole with boiling water to a proper consistency, and form the mass into dumplins of the size of a large apple.-- Roll the dumplins, when formed, in flour, to prevent the water from penetrating them, and put them into boiling water, and boil them till they rise to the surface of the water, and swim, when they will be found to be sufficiently done. These dumplins may be made very savoury by mixing with them a small quantity of grated hung beef, or of pounded red herring. Fried bread may likewise be mixed with them, and this without any other addition, except a seasoning of salt, forms an excellent dish. Upon the same principles upon which these dumplins are prepared large boiled bag-puddings may be made; and for feeding the Poor in a public establishment, where great numbers are to be fed, puddings, as these is less trouble in preparing them, are always to be preferred to dumplins. It would swell this Essay, (which has already exceeded the limits assigned to it,) to the size of a large volume, were I to give receipts for all the good dishes that may be prepared with potatoes.--There is however one method of preparing potatoes much in use in many parts of Germany, which appears to me to deserve being particularly mentioned and recommended;--it is as follows: A Receipt for preparing boiled Potatoes with a Sauce. The potatoes being properly boiled, and skinned, are cut into slices, and put into a dish, and a sauce, similar to that commonly used with a fricaseed chicken, is poured over them. This makes an excellent and a very wholesome dish, but more calculated, it is true, for the tables of the opulent than for the Poor.--Good sauces might however be composed for this dish which would not be expensive.--Common milk-porridge, made rather thicker than usual, with wheat flour, and well salted, would not be a bad sauce for it. Potatoe Salad. A dish in high repute in some parts of Germany, and which deserves to be particularly recommended, is a salad of potatoes. The potatoes being properly boiled and skinned, are cut into thin slices, and the same sauce which is commonly used for salads of lettuce is poured over them; some mix anchovies with this sauce, which gives it a very agreeable relish, and with potatoes it is remarkably palatable. Boiled potatoes cut in slices and fried in butter, or in lard, and seasoned with salt and pepper, is likewise a very palatable and wholesome dish. Of Barley.