POTATO SNOW.—Pick out the whitest potatoes, put them on in cold water; when they begin to crack, strain, and put them in a clean stewpan before the fire till they are quite dry and fall to pieces; rub them through a wire sieve or the dish they are to be sent up in, and do not disturb them afterwards. POTATO SCONES.—Mash boiled potatoes till they are quite smooth, adding a little salt; then knead out with flour, or barley-meal, to the thickness required; toast on the girdle, pricking them with a fork to prevent them blistering. When eaten with fresh or salt butter, they are equal to crumpets—even superior, and very nutritious. POTATOES FRIED WHOLE.—When nearly boiled enough, put them into a stewpan with a bit of butter; or some clean beef dripping; shake them about often, to prevent burning, till they are brown and crisp; drain them from the fat. It will be an improvement if they are floured and dipped into the yolk of an egg, and then rolled in finely sifted bread crumbs. POTATOES ESCALLOPED.—Mash potatoes in the usual way; then butter some nice clean scallop shells, patty-pans, or tea-cups or saucers; put in the potatoes; make them smooth at the top; cross a knife over them; strew a few fine bread crumbs on them; sprinkle them with a paste-brush with a few drops of melted butter, and set them in a Dutch oven. When nicely browned on the top, take them carefully out of the shells, and brown on the other side. Cold potatoes may be warmed up this way. POTATOES FRIED IN SLICES.—Peel large potatoes, slice them about a quarter of an inch thick, or cut them into shavings, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping. Take care that the fat and frying-pan are quite clean; put it on a quick fire, and as soon as the lard boils, and is still, put in the slices of potato, and keep moving them until they are crisp; take them up, and lay them to drain on a sieve. Send to table with a little salt sprinkled over them. POTATO PIE.—Peel and slice the potatoes very thin into a pie-dish; between each layer of potatoes put some chopped onions; between each layer, sprinkle a little pepper and salt; put in a little water, and cut about two ounces of fresh butter into bits, and lay them on the top; cover it close with paste. The yolks of four eggs may be added; and when baked, a table-spoonful of good mushroom ketchup poured in through a funnel.—Another method is to put between the layers small bits of mutton, beef, or pork. In Cornwall, turnips are added. This constitutes (on the Cornish method) a cheap and satisfactory dish for families. DIRECTIONS FOR MAKING PASTRY.