and bake for about fifteen minutes; serve warm.

~A l'Anglaise.~--Steam or boil about a quart of potatoes, and then peel
and slice them. Put two ounces of butter in a frying-pan on the fire,
and put the potatoes in when melted, toss them for about ten minutes,
add salt, pepper, a little grated nutmeg, and serve hot.

~Broiled.~--Steam, peel, and slice the potatoes. Lay the slices on a
gridiron, and place it over a rather slow fire; have melted butter, and
spread some over the slices of potatoes with a brush; as soon as the
under part is broiled, turn each slice over and spread butter over the
other side. When done, dish, salt, and serve them hot. A little butter
may be added when dished, according to taste.

~Fried.~--To be fried, the potatoes are cut either with a vegetable spoon,
in fillets, in slices, with a scalloped knife, or with an ordinary one,
or cut in pieces like carpels of oranges, or even in dice. When cut,
drain and wipe them dry. This must be done quickly, so as not to allow
the potatoes to turn reddish. Have a coarse towel ready, then turn the
potatoes into a colander, and immediately turn them in the towel, shake
them a little, and quickly drop them in hot fat. When done, turn them
into a colander, sprinkle salt on them, and serve hot. Bear in mind that
fried potatoes must be eaten as hot as possible. Fry only one size at a
time, as it takes three times as long to fry them when cut in pieces as
when sliced or cut in fillets.

~To fry them light or swelled.~--When fried, turn into the colander, and
have the fat over a brisk fire; leave the potatoes in the colander only
about half a minute, then put them back in the very hot fat, stir for
about one minute, and put them again in the colander, salt them, and
serve hot. If the fat is very hot, when dropped into it for the second
time they will certainly swell; there is no other way known to do it. It
is as easily done as it is simple. Potatoes cut in fillets and fried are
sometimes called _a la Parisienne_; when cut in slices or with a
vegetable spoon, they are called _a la francaise_.

Potatoes cut with a vegetable spoon and fried, make a good as well as a
sightly decoration for a dish of meat or of fish. They may be fried in
oil also, but it is more expensive than in fat. They may be fried in
butter also, but it is still more expensive than oil, and is not better
than fat; no matter what kind of fat is used, be it lard, beef suet, or
skimmings of sau