REWARMED POTATOES.—Cold potato should never be thrown away. It should all be saved and utilized. There are numerous ways in which cold potato can be rewarmed, and in many of them it is almost as good as when first cooked. Much of the potato served up at leading hotels in fanciful styles and with foreign names, is merely rewarmed potato, and can be prepared readily and inexpensively in any private kitchen. _To stew cold potato._—Slice cold boiled potatoes, put in a stew pan with cold gravy of any kind, season with salt and pepper, stew gently for ten minutes, or until thoroughly heated, and then serve. Dust potato, heated in this style, with bread crumbs, grated cheese, etc., and brown in the oven, and it becomes potato _au gratin_. Stir together in a sauce pan over the fire, a little butter and flour, add some milk, stew cold sliced potato in it, and the product, when seasoned with salt, pepper, lemon juice and chopped parsley, will be _maitre d’hotel_ potato. Omit the seasoning from potato thus warmed, and pour caper sauce over it, and it will be transformed into potato _polonaise_. _To fry cold potato._—Cut cold boiled potatoes in slices, dredge lightly with flour, and fry brown in butter, lard or drippings—or, fry without dredging—or, hash fine, season with salt and pepper and fry. Cut cold boiled potatoes in little balls, fry, with an onion, in oil, butter, lard or drippings, and it will be potato _à la Provençale_. Cut them in the shape of olives, fry in olive oil, with a spoonful of chopped herbs, and it will be potato _à la Barigoule_. _Potato Hash._—Melt some butter or drippings in a spider or skillet, pour in a little sweet milk, season with salt and pepper, add cold boiled potato hashed, cover closely, and set where it will simmer slowly until the potato is thoroughly heated. _Potato and Meat Hash._—Mix well, in about equal proportions, finely minced cold meat of any kind, and cold potato, moisten with milk, gravy, or soup stock, season with salt and pepper, make into a roll, or shape into cakes, put in a greased pan and bake in the oven. _Potato Fish Balls._—Mix two parts of mashed potato with one part of finely picked up fish of any kind, season to taste, form into balls or cakes, and fry brown. The grease in which fish balls are to be fried should be boiling hot before they are put into it. Freshly cooked potato is considered best for making fish balls, but cold answers very nicely. _Potato Soup._—Mix together over the fire an ounce each of butter and flour until the mixture begins to bubble, then add gradually a quart of boiling milk, season with salt and pepper, and stir in half a pint of mashed potato that has been rubbed through a sieve. The quantity of potato can be varied to suit the taste, and, if liked, a little minced may be added. This is sometimes called potato _purée_, and sometimes _potage Parmentier_—after the man who introduced the potato into France.