Finely hash up six cold boiled potatoes and keep on a plate. Heat one
tablespoon of butter in a frying-pan, add a finely chopped onion, and
lightly brown for three minutes, then add the potatoes. Season with
one-half teaspoon of salt and two saltspoons of white pepper, evenly
sprinkled over, then nicely brown them for ten minutes, occasionally
tossing them meanwhile. Give them a nice omelet form, brown for eight
minutes more, turn on a hot dish, sprinkle a little freshly chopped
parsley over and serve. These potatoes may be prepared with fat in place
of butter.

CURRIED POTATOES

Melt two tablespoons of fat in a frying-pan; add one onion chopped fine
and cook until straw color. Add two cups of boiled potatoes, cut in
dice, one-half cup of stock, and one tablespoon of curry powder. Cook
until the stock has been absorbed; then add one-half teaspoon of salt, a
dash of red pepper, and one teaspoon of lemon juice.

POTATO CAKES

Take cold mashed potatoes or cold baked or boiled potatoes that have
been mashed and seasoned; roll into balls, dusting the hands well with
flour first. Flatten into cakes and saute in butter, or place on a
buttered tin with a small piece of butter on the top of each and bake in
a hot oven until golden brown.

POTATOES AND CORN

Butter well a deep baking dish, holding a quart or more. In the bottom
place a layer of potatoes, sliced thin, then a layer of corn, using
one-half the contents of a can. On this sprinkle a little grated onion
and season with salt, pepper and bits of butter. Add another layer of
potatoes, then the rest of the corn, seasoning as before, and cover the
whole with a layer of cracker crumbs. Dot well with butter, pour on milk
until it comes to the top, and bake three-quarters of an hour. Use
cooked potatoes, having them cold before slicing.

FRENCH FRIED POTATOES

Pare the potatoes and throw them into cold water until needed. Dry them
with a towel; cut into small pieces lengthwise of the potato; drop them
into hot fat and remove when lightly browned. It is better to fry only a
few at a time, letting those done stand in a colander in the oven to
keep hot. When all are done, sprinkle with salt and serve at once.

For variety; and for use in garnishing, cut the potatoes into balls,
using the vegetable cutter which comes for this purpose.

POTATOES WITH CARAWAY SEEDS

Boil medium-sized potatoes in their jackets until tender, peel while
hot. Put two tablespoons