~Mashed.~--Peel and quarter about three pints of potatoes, as directed; put them in a saucepan with more water than is necessary to cover them, and a little salt; set on the fire and boil gently till done, drain, put them back in the saucepan, mash them well and mix them with two ounces of butter, two yolks of eggs, salt, pepper, and milk enough to make them of a proper thickness. Set on the fire for two or three minutes, stirring the while, and serve warm. When on the dish, smooth them with the back of a knife or scallop them, according to fancy. ~Mashed and Baked.~--Put two ounces of butter in a stewpan and set it on the fire; when hot, add a tea-spoonful of parsley chopped fine, and a little salt; five minutes after, put in it a quart of potatoes, prepared, cooked, peeled, and mashed, as directed; then pour on the whole, little by little, stirring continually with a wooden spoon, a pint of good milk; and when the whole is well mixed, and becoming rather thick, take from the fire, place on the dish, then set in a brisk oven for five minutes, and serve. ~Sautees.~--Take a quart of young and tender potatoes, peel them with a brush, and cut in slices. Put two ounces of butter in a frying-pan on a quick fire; when hot, put the potatoes in, and fry them till of a golden color; place them on a dish without any butter, sprinkle chopped parsley and salt on, and serve. They may also be served without parsley, according to taste. ~Soufflees.~--Steam a quart of potatoes, then peel and mash them in a saucepan and mix an ounce of butter with them; set on the fire, pour into it, little by little, stirring the while, about half a pint of milk, stir a little longer after the milk is in and until they are turning rather thick; dish the potatoes, smooth or scallop them with the back of a knife, and put them in a quick oven till of a proper color, and serve. ~In Cakes.~--Prepare and cook by steam a quart and a half of potatoes, peel and mash them; mix with them the yolks of five eggs, half a lemon-rind grated, and four ounces of fine white sugar. Put four ounces of butter in a stewpan and set it on the fire; when melted, put the mixture in, stirring it with a wooden spoon continually; as soon as it is in the stewpan, add the whites of the five eggs, well beaten; leave on the fire only the time necessary to mix the whole well together, and take off; when nearly cold, add, if handy, and while stirring, a few drops of orange-flower water; it gives a very good flavor; then put the whole in a tin mould greased a little with butter; place in a quick oven for about thirty-five minutes, and serve.