BOILED POTATOES.—Very few people know how to boil a potato so it will be dry, mealy and fine flavored. To prepare potatoes for boiling unpared, or in their jackets, wash well in lukewarm water with a brush, and rinse in cold water. To prepare for boiling without their jackets, wash, pare, remove all the eyes and dark spots, and soak well in cold water. To boil either pared or unpared, put the potatoes, when prepared, in a liberal allowance of slightly salted boiling water, let them boil gently until tender enough to be easily pierced with a fork, then drain, cover with a folded towel, and set back on the range, or near the fire, to dry off. If treated in this manner, they will, when served, be tender and mealy—perfect powdery snow balls in appearance—and will be apt to tempt even the most fastidious. Scooped potatoes are made by scooping balls of the required size from pared potatoes, with a vegetable scoop, boiling them, and serving with a sauce or gravy of some kind. Old potatoes treated in this manner are quite frequently mistaken for new ones, even by professed epicures. STEAMED POTATOES.—Prepare as for boiling, and cook in a steamer over a pot or kettle of boiling water. When only a few potatoes are wanted, a small sized steamer should be used, but by placing a folded towel or cloth over the potatoes to prevent the escape of steam, even two or three can be nicely cooked, without inconvenience, in almost any sized steamer. This is an excellent mode of cooking potatoes, and should be more generally adopted. STEWED POTATOES.—Cut pared potatoes in slices about an eighth of an inch in thickness, put in salted boiling water, cook gently until moderately tender, then drain off the water, add milk, and season with salt and pepper. Use cream and butter, instead of milk, in its preparation, and plain stewed potato is converted into potato _à la crème_. A little minced parsley, if liked, can be added in either case. FRIED POTATOES.—Slice raw pared potatoes very thin, soak well in cold water, drain the slices in a colander or sieve, dry them on towels by rolling and tumbling from one towel to another, separate them, and drop into a kettle of boiling grease. As soon as they assume a light brown color, lift with a skimmer, drain on a sieve, sprinkle with salt, and serve. The browning will be facilitated if the slices, when partly cooked, are taken from the kettle, exposed to the air a few seconds, and then returned to the boiling grease. These are the famous Saratoga potatoes, or Saratoga chips. If a crimped knife, instead of a plain one, is used for slicing the potatoes, they will, when fried, be Julienne potatoes. If, instead of being sliced, the potatoes are cut in balls with a vegetable spoon or scoop, they will, when fried, be _Parisienne_ potatoes, etc., etc.