butter. Beat the eggs,--whites and yolks separately; add the
yolks first, and last the whites; and either fry brown in a little butter
or drop by spoonfuls on buttered plates, and bake brown in a quick oven.
This is a nice side-dish at dinner. Oatmeal and wheat can be used in the
same way at breakfast.

HASTY PUDDING, OR MUSH.

One cup of sifted Indian meal, stirred smooth in a bowl with a little cold
water. Have ready a quart of boiling water, with a teaspoonful of salt,
and pour in the meal. Boil half an hour, or till it will just pour,
stirring often. To be eaten hot with butter and sirup. Rye or graham flour
can be used in the same way. If intended to fry, pour the hot mush into a
shallow pan which has been wet with cold water to prevent its sticking. A
spoonful of butter may be added while hot, but is not necessary. Cut in
thin slices when cold; flour each side; and fry brown in a little butter
or nice drippings, serving hot.

WHAT TO DO WITH COLD POTATOES.

Chop, as for hash; melt a tablespoonful of either butter or nice drippings
in a frying-pan; add, for six or eight good-sized potatoes, one even
teaspoonful of salt and a saltspoonful of pepper. When the fat boils, put
in the potatoes, and fry for about ten minutes, or until well browned. As
soon as they are done, if not ready to use, move to the back of the stove,
that they may not burn.

Or cut each potato in lengthwise slices; dredge on a little flour; and fry
brown on each side, watching carefully that they do not burn. The fat from
two or three slices of fried salt pork may be used for these.

LYONNAISE POTATOES.

Slice six cold boiled potatoes. Mince very fine an onion and two or three
sprigs of parsley,--enough to fill a teaspoon. Melt in a frying-pan a
tablespoonful of butter; put in the onion, and fry light brown; then add
the potatoes, and fry to a light brown also, turning them often. Put into
a hot dish, stirring in the minced parsley, and pouring over them any
butter that may be left in the pan.

STEWED POTATOES.

One pint of cold boiled potatoes cut in bits; one cup of milk; butter the
size of an egg; a heaping teaspoonful of flour. Melt the butter in a
saucepan; add the flour, and cook a moment; and pour in the milk, an even
teaspoonful of salt, and a saltspoonful of white pepper. When it boils,
add the potatoes. Boil a minute, and serve.

SARATOGA POTATOES.

Pare potatoes, and slice thin as wafers, either with a potato-sli