CRACKED POTATOES.—­Prepare and boil new potatoes as in the preceding recipe, and when ready to serve, crack each by pressing lightly upon it with the back of a spoon, lay them in a hot dish, salt to taste, and pour over them a cup of hot thin cream or rich milk.

CREAMED POTATOES.—­Take rather small, new potatoes and wash well; rub off all the skins; cut in halves, or if quite large, quarter them.  Put a pint of divided potatoes into a broad-bottomed, shallow saucepan; pour over them a cup of thin sweet cream, add salt if desired; heat just to the boiling point, then allow them to simmer gently till perfectly tender, tossing them occasionally in the stewpan to prevent their burning on the bottom.  Serve hot.

SCALLOPED POTATOES.—­Pare the potatoes and slice thin; put them in layers in an earthen pudding dish, dredge each layer lightly with flour, and salt, and pour over all enough good, rich milk to cover well.  Cover, and bake rather slowly till tender, removing the cover just long enough before the potatoes are done, to brown nicely.  If preferred, a little less milk may be used, and a cup of thin cream added when the potatoes are nearly done.

STEWED POTATO.—­Pare the potatoes and slice rather thin.  Put into boiling water, and cook until nearly tender, but not broken.  Have some rich milk boiling in the inner dish of a double boiler, add to it a little salt, then stir in for each pint of milk a heaping teaspoonful of corn starch or rice flour, rubbed smooth in a little cold milk.  Stir until it thickens.  Drain the potatoes, turn them into the hot sauce, put the dish in the outer boiler, and cook for a half hour or longer.  Cold boiled potatoes may be sliced and used in the same way.  Cold baked potatoes sliced and stewed thus for an hour or more, make a particularly appetizing dish.

POTATOES STEWED WITH CELERY.—­Pare and slice the potatoes, and put them into a stewpan with two or three tablespoonfuls of minced celery.  Use only the white part of the celery and mince it finely.  Cover the whole with milk sufficient to cook and prevent burning, and stew until tender.  Season with cream and salt.

POTATO SNOWBALLS.—­Cut largo potatoes into quarters; if small, leave them undivided; boil in just enough water to cover.  When tender, drain and dry in the usual way.  Take up two or three pieces at a time in a strong, clean cloth, and press them compactly together in the shape of balls.  Serve in a folded napkin on a hot dish.

POTATO CAKES.—­Make nicely seasoned, cold mashed potato into small round cakes about one half an inch thick.  Put them on a baking tin, brush them over with sweet cream, and bake in a hot oven till golden brown.

POTATO CAKES WITH EGG.—­Bake nice potatoes till perfectly tender; peel, mash thoroughly, and to each pint allow the yolks of two eggs which have been boiled until mealy, then rubbed perfectly smooth through a fine wire sieve, and one half cup of rich milk.  Add salt to taste, mix all well together, form the potato into small cakes, place them on oiled tins, and brown ten or fifteen minutes in the oven.