FROSTED POTATOES. If soaked three hours in cold water, before they are to be prepared as food, changing the water every hour, these valuable roots will recover their salubrious quality and flavour. While in cold water, they must stand where a sufficiency of artificial heat may prevent freezing. If much frozen, allow a quarter of an ounce of saltpetre to every peck of potatoes, and dissolve it in the water. But if so much penetrated by the frost as to render them unfit for culinary purposes, they may be made into starch, and will yield a large quantity of flour for that purpose. FROTH FOR CREAMS. Sweeten half a pound of the pulp of damsons, or any other scalded fruit. Put to it the whites of four eggs beaten, and beat up the pulp with them till it will stand up, and take any form. It should be rough, to imitate a rock, or the billows of the ocean. This froth looks and eats well, and may be laid on cream, custard, or trifle, with a spoon. FRUIT. The method of preserving any kind of fruit all the year, is to put them carefully into a wide-mouthed glass vessel, closed down with oiled paper. The glasses are to be placed in a box filled with a mixture of four pounds of dry sand, two pounds of bole-armeniac, and one pound of saltpetre, so that the fruit may be completely covered. The fruit should be gathered by the hand before it be thoroughly ripe, and the box kept in a dry place. FRUIT BISCUITS. To the pulp of any scalded fruit, put an equal weight of sugar sifted, and beat it two hours. Then make it into little white-paper forms, dry them in a cool oven, and turn them the next day. They may be put into boxes in the course of two or three days. FRUIT FOR CHILDREN. To prepare fruit for children, far more wholesome than in puddings or pies, put some sliced apples, plums or gooseberries, into a stone jar, and sprinkle among them a sufficient quantity of fine moist sugar. Set the jar on a hot hearth, or in a saucepan of boiling water, and let it remain till the fruit is well done. Slices of bread, or boiled rice, may either be stewed with the fruit, or added when eaten. FRUIT PASTE. Put any kind of fruit into a preserving pan, stir it till it will mash quite soft, and strain it. To one pint of juice, add a pound and a half of fine sugar; dissolve the sugar in water, and boil it till the water is dried up. Then mix it with the juice, boil it once, pour it into plates, and dry it in a stove. When wanted for use, cut it in strips, and make paste knots for garnishing.