The new Kentucky home cook book

water. Have one egg beaten light, one table-spoonful of butter, one table-spoonful of flour wet with cold milk to a perfectly smooth paste, one pint of milk, some chopped parsley, salt, and pepper. Pour milk into the potatoes, and heat again to boiling; shake it well to prevent scorching; then add the thickening of flour, the beaten egg, parsley, butter, pepper, and salt. Let it come to a boiling, and serve. New potatoes are cooked and seasoned in the same way, but should be left whole. The egg and parsley may be omitted, if preferred. FRIED POTATOES. The potatoes are sliced as for stewed ones, and laid in icewater for half on hour; take them out, place them upon a towel, covering with another and patting gently to dry each piece. Have ready boiling hot lard or drippings enough to cover them, and fry briskly, turning as the lower side is done to a yellow brown. Lift them out with an old-fashioned egg-whip into a hot colander, set them in a pan in the open oven ; sprinkle with salt as they are removed from the fat, otherwise they will not be crisp. Serve in a napkin laid in a hot dish and folded lightly over them. Do not put a dish-cover over them ; it makes them soggy. Potatoes cooked in this way make a pretty garnish for a broiled steak. Articles to be fried should be placed in a wire basket, and then immersed in the hot lard. This facilitates frying, as the articles are all cooked, then lifted out and drained at the same time. SCALLOPED POTATOES. Slice potatoes rather thin ; put them into a baking-dish ; season in layers writh salt, pepper, and butter, strewing flour thickly from the dredging-box over each layer. When the dish is filled, pour in milk until it rises sufficiently to be seen on top. Put into the oven, and cook about three-quarters of an hour. 158 The New Kentucky Home Cook Book. POTATO BALLS. Take cold mashed potatoes, and form them into balls or cakes; have the hands slightly floured to prevent their sticking, and fry in just enough hot fat to prevent their adhering to the skillet. Serve hot. POTATO CROQUETTES. Add to cold mashed potatoes a little salt, pepper, nutmeg, minced parsley, and beaten egg sufficient to make them stick together; mold into balls; dip them into beaten egg, then into cracker or bread crumbs, and fry in hot lard. Serve in a folded napkin. POTATOES FOR BREAKFAST. Slice a heaping pint of cold boiled potatoes; put into a bright saucepan butter the size of a hickory-nut ; when it begins to bubble, stir in an even tea-spoonful of flour, cook a moment, and then pour in a tea-cupful of rich milk or cream, salt and pepper ; stir until it boils, and then pour in the sliced potatoes. When they are thoroughly hot, serve. STEAMED POTATOES. Pare the potatoes, and put them into a steamer over a pot of boiling water; steam them for half an hour, or until they can be easily pierced with a fork ; then remove them from the fire, and lay them evenly in a buttered baking-dish; ]:>our melted butter over the top, season with salt and pepper, and put into the oven to brown, which will require a half hour or longer. They may be simply steamed, and served with a drawn butter sauce. Mary Cole. BROILED POTATOES.