Peel, cut lengthwise in thick slices and lay in water till just before dinner. Wipe dry, sprinkle with pepper and salt, dip in beaten egg, sift over pounded cracker and fry with the cover on till light brown. Prepare exactly as egg-plant.--_Mrs. S. T._ TO DRESS CUCUMBERS RAW. Gather early in the morning, peel, lay in cold water till just before dinner. Then drain, slice as thin as possible into ice water, which drain and then fill a dish with alternate layers of sliced cucumber and thinly sliced white onion, sprinkled with salt and pepper. Pour a cup of weak vinegar over it and lay a lump of ice on top.--_Mrs. S. T._ OKRA. Boil young okra till tender, in salt and water. Drain, add half a teacup of cream, and a heaping tablespoonful butter. Let it boil up, turn it out in a dish, sprinkle salt and pepper over it and serve hot. TO BOIL IRISH POTATOES. Old potatoes must be nicely peeled and dropped in boiling water, covered with a lid and boiled hard half an hour. Then drain off the water and set by the fire. This makes them mealy.--_Mrs. S. T._ CREAMED POTATOES. Peel and boil white mealy potatoes, till perfectly done. Take out one at a time from the saucepan, which must be left on the fire. With a large spoon, mash perfectly fine; add salt, a heaping tablespoonful butter and a teacup rich milk. Stir rapidly ten or fifteen minutes and send hot to the table. It is much lighter when well creamed and beaten.--_Mrs. S. T._ POTATO SNOW. Peel and boil in a saucepan, six large mealy white potatoes. Add a little salt to the water. Take them out one by one, leaving the saucepan on the fire. Rub through a sieve into a deep dish, letting it fall in a mound. Do not touch with a spoon or the hand. Have a sauce-boat of melted butter to serve with it at table.--_Mrs. S. T._ IRISH POTATO CHIPS. Shave the raw potatoes with a cabbage cutter. Drop the pieces, one at a time, into boiling lard, and fry a rich brown. Sprinkle a little salt over them.--_Mrs. R. L. O._ TO FRY SLICED POTATOES. Peel and slice thin. Dry well in a cloth. Fry in lard, stirring till crisp. Take up and lay on a sieve to drain. Sprinkle a little salt over them.--_Mrs. R._ POTATO CAKES. Mash potatoes, just boiled. Add salt, pepper, butter, and cream, make into cakes, and fry brown on both sides.--_Mrs. P. W._ POTATO PUDDING. May be made by putting potatoes prepared exactly as above directed, in a pudding dish, and baking.--_Mrs. S. T._ POTATO HASH. Cut cold boiled potatoes in slices. Put in a pan with boiling water, adding pepper, salt, and butter. Stew till thick, and serve.--_Mrs. Dr. G._ TO BOIL SWEET POTATOES. Boil large, smooth potatoes till quite done. Peel and slice lengthwise. Pour melted butter over them. Some persons like a dressing of pepper, salt, butter, and cream. Others prefer butter, sifted sugar, and grated nutmeg. TO FRY SWEET POTATOES.