Pommes Anna.—This is a capital way of using potatoes when too old to boil nicely, though of course the dish is very delicate if made with young ones. Wash, peel, and slice thinly as many potatoes as you require, then arrange them in layers in a well buttered charlotte mould, seasoning each layer as you pack it in, with salt and dissolved butter. Continue these layers till the mould is full and closely packed, then cover with a buttered paper, and bake in a hot oven for one to one and a quarter hours, when you turn it out on to a hot dish, and serve at once. The mould must be put into the oven directly it is packed, for if left standing the potatoes are apt to go black. A particularly dainty entremets glacé also goes by. this name, which is prepared thus: Rub three or four medium-sized plainly-boiled potatoes through a fine wire sieve, stir into this purée a gill of rich béchamel sauce, in which you have previously dissolved ½oz. of best leaf gelatine, season it all with fine salt, coralline pepper, and a teaspoonful of finely minced parsley, adding at the last half a pint of very stiffly whipped cream, and set it on ice till all but firm. Line a plain hexagon or round mould with aspic jelly, and garnish this with little pea-shapes of cooked potato and cucumber, sprays of chervil, stamped-out rounds of tomato aspic, and, if handy, little fancy shapes of sliced truffle, setting this garnish with a little more jelly. When this is fairly firm pour in the potato purée, and put the mould away on ice till set; then turn it out and serve with the following sauce: Cut up the rest of the cucumber used for the garnish into dice, and cook this till tender enough to sieve, and when cold add to this purée a gill of mayonnaise, half a gill of whipped cream, a tablespoonful of tarragon vinegar, and a pinch each of salt and caster sugar. Colour this with a drop or so of vegetable green colouring (keep it very delicate), add at least two tablespoonfuls of just liquid aspic, and use.