of butter or fat in spider, when hot add
potatoes, brown well all over. Drain, sprinkle with salt and one
teaspoon of caraway seeds and serve hot.

POTATOES AND PEARS

Heat two tablespoons of fat, add chopped onion and two tablespoons of
flour; when flour is brown, add 1-1/2 cups of water, stir and cook until
smooth, add salt, brown sugar and a little cinnamon to taste. Quarter
four medium-sized cooking pears, but do not peel, cook them in the brown
sauce, then add six medium, raw potatoes, pared, and cook until tender.

IMITATION NEW POTATOES

Buy a potato cutter at a first-class hardware store, and with it cut the
potatoes to the size of a hickory nut, and then fry or steam them. When
cooked they look just like new potatoes. They are especially nice to
garnish meats. You may also parboil and brown in fat, or boil and add
parsley as you would with new potatoes. The remainder of the raw
potatoes may be boiled and mashed or fried into ribbons.

POTATO RIBBON

Pare and lay in cold water (ice-water is best) for half an hour. Select
the largest potatoes, then cut round and round in one continuous
curl-like strip (there is also an instrument for this purpose, which
costs but a trifle); handle with care and fry a few at a time for fear
of entanglement, in deep fat.

STEWED POTATOES WITH ONIONS

Take small potatoes, pare and wash them very clean, use one onion to
about ten potatoes, add goose-oil (in fact any kind of drippings from
roast meat will answer) and put them in a pot or spider. When hot cut up
an onion very fine and add to the boiling fat. Then add the potatoes.
Salt and pepper to taste. Pour some water over all, cover up tight and
let them simmer for about 3/4 of an hour.

STEWED POTATOES, SOUR

Put a tablespoon of drippings in a kettle, and when it is hot cut up an
onion fine and fry in the hot fat, cover closely. Put in potatoes, which
have been previously pared, washed, quartered and well salted. Cover
them tight and stew slowly until soft, stirring them occasionally. Then
heat in a spider a little drippings. Brown in this a spoon of flour and
add some soup-stock, vinegar and chopped parsley. Pour this over the
potatoes, boil up once and serve.

STEWED POTATOES

Pare and quarter, and put on to boil. When almost done drain off the
water, add one cup of milk, one tablespoon of butter, a little chopped
parsley and cook a while longer. Thicken with a little flour (wet with
cold water or m