Potato Puffs

Take cold roast meat, either beef or mutton, or veal or ham, clear it from the gristle, cut it small, and season with either zest, or pepper and salt, and cut pickles. Mash some boiled potatoes and make them into a paste with one or two eggs, roll it out with a dust of flour, cut it round with a saucer, put some of your seasoned meat on one half and fold it over like a puff, and fry a light brown.

Potato Cheese Puffs

Take some grated cheese, some cold mashed potatoes, and a beat-up egg, with a little butter, and mix well together with a little salt and pepper; put into small patty pans, and bake in a quick oven, turn out, and send hot to table.

Potato Salad

To one pound of mashed potatoes add a quarter of a pound of beetroot mashed; when quite smooth add two table-spoonfuls of salad oil, and the same of vinegar, and pepper and salt; also herbs, such as onions, lemon-thyme, tarragon, etc., chopped fine.

Snow Potatoes

Pick out the whitest potatoes, put them in cold water to boil; when they begin to crack, strain, and put them in a clean stew-pan before the fire till they are quite dry and fall to pieces; rub them through a wire sieve on the dish they are to be sent up in, and do not disturb them afterwards.

Potato Grafting

Take two potatoes of opposite natures, nick a wedge-shaped piece out of one, cut the other to the shape of the indenture and fix them firmly one to another with a hair-pin or thin piece of wire, care being taken to preserve one eye only in each.

Storing Potatoes

Long experience and inquiry justify us in recommending that potatoes are best preserved if placed in alternate layers with dry sand in a cold dry cellar or outhouse. On similar grounds we recommend potatoes to be taken up for storing during dry weather immediately the leaves have died to a considerable extent. Leaving the ripe tubers in the soil exposed to vicissitudes of temperature and wet, is the most effective mode of inducing disease. - Journal of Horticul-ture.

How To Preserve Potatoes Till Spring

Put a quantity of powdered charcoal in the bottom of a potato bin; it will preserve their flavour, and prevent the sprouts from shooting out so early as they otherwise would.