ces and gravy, it can not be tasted.

~Lyonnaise.~--Potatoes _Lyonnaise_ are prepared according to taste, that
is, as much onion as liked is used, either in slices or chopped. If you
have not any cold potatoes, steam or boil some, let them cool, and peel
and slice them. For about a quart of potatoes, put two ounces of butter
in a frying-pan on the fire, and when melted put as much onion as you
please, either sliced or chopped, into the pan, and fry it till about
half done, when add the potatoes and again two ounces of butter; salt,
pepper, and stir and toss gently till the potatoes are all fried of a
fine, light-brown color. It may require more butter, as no vegetable
absorbs more than potatoes.

~Mashed.~--Peel and quarter about three pints of potatoes, as directed;
put them in a saucepan with more water than is necessary to cover them,
and a little salt; set on the fire and boil gently till done, drain, put
them back in the saucepan, mash them well and mix them with two ounces
of butter, two yolks of eggs, salt, pepper, and milk enough to make them
of a proper thickness. Set on the fire for two or three minutes,
stirring the while, and serve warm. When on the dish, smooth them with
the back of a knife or scallop them, according to fancy.

~Mashed and Baked.~--Put two ounces of butter in a stewpan and set it on
the fire; when hot, add a tea-spoonful of parsley chopped fine, and a
little salt; five minutes after, put in it a quart of potatoes,
prepared, cooked, peeled, and mashed, as directed; then pour on the
whole, little by little, stirring continually with a wooden spoon, a
pint of good milk; and when the whole is well mixed, and becoming rather
thick, take from the fire, place on the dish, then set in a brisk oven
for five minutes, and serve.

~Sautees.~--Take a quart of young and tender potatoes, peel them with a
brush, and cut in slices. Put two ounces of butter in a frying-pan on a
quick fire; when hot, put the potatoes in, and fry them till of a golden
color; place them on a dish without any butter, sprinkle chopped parsley
and salt on, and serve. They may also be served without parsley,
according to taste.

~Soufflees.~--Steam a quart of potatoes, then peel and mash them in a
saucepan and mix an ounce of butter with them; set on the fire, pour
into it, little by little, stirring the while, about half a pint of
milk, stir a little longer after the milk is in and until they are
turning rather thick; dish th