h salt, shake the grease from them and remove with a
skimming spoon, drain on paper and serve at once.

POTATOES A LA MAITRE D'HOTEL.

Cut cold boiled potatoes in round slices, not too thick, put in a
saucepan with some melted butter, pepper and salt. When they are hot add
some lemon juice and a little minced parsley and serve.

POTATOES LYONNAISE.

Fry a little onion cut in thin slices in plenty of butter; when a
delicate brown add some cold boiled potatoes cut in slices of medium
thickness, mixing them with the onion by tossing them together rather
than stirring, as this breaks them. Cook until a nice color, drain them,
put in a dish and sprinkle a little minced parsley over them.

POTATOES A LA PARISIENNE.

Peel and wash some potatoes, scoop out into little balls with a potato
scoop, which is made for the purpose. Boil for five minutes, put in
melted butter in a saucepan until each potato is well covered with the
butter, turn them into a pan, and brown in the oven. Turn out on a dish
and sprinkle with minced parsley and a little salt.

POTATOES CREAMED AND BROWNED.

Take a pint of cold boiled potatoes, cut into dice of uniform size. Have
ready a pint of cream sauce, toss the potatoes in this, season with
salt and white pepper to taste, put in a baking dish, sprinkle with
dried bread crumbs and a tablespoonful of American Edam cheese. A few
drops of onion juice, if liked, may be added before putting the potatoes
into the dish. Set it in the oven a few minutes, until it becomes a
golden brown and serve. Do not let it stand in the oven long or it will
dry.

POTATO PUFF.

Two cupfuls of smoothly mashed boiled or baked potatoes, two
tablespoonfuls of melted butter, two well-beaten whites of eggs, a
cupful of sweet cream or rich milk. Stir the melted butter into the
potato, then add the eggs and cream, season with salt and pepper, turn
into a buttered baking dish, bake in a quick oven and serve in the dish
in which it is baked.

WHITE POTATO CROQUETTES.

Boil and mash very fine four medium sized potatoes. Put half a cup of
rich milk and a generous heaping tablespoonful of butter in a saucepan
over the fire. When the milk comes to a boil, stir in the mashed
potatoes, season with pepper and salt to taste, mix thoroughly and add
the white of an egg beaten to a stiff froth, remove from the fire, turn
out on a plate to cool, then make up in small cylinders, dip in beaten
egg, roll in cracker crumbs a