Serve with melted
butter and finely minced parsley poured over them.

POTATOES A LA CREME AU GRATIN.

Chop cold boiled potatoes, put them in a baking dish, pour over them a
cupful of white sauce nicely seasoned, sprinkle with a tablespoonful of
grated Parmesan cheese or Edam cheese grated, one tablespoonful of bread
crumbs, and dot all over with tiny bits of butter. Put in a quick oven
for a few minutes to brown. Do not leave it in too long, or it will
become dry.

STUFFED POTATOES.

Bake some medium-sized potatoes; when done cut in half lengthwise, scoop
out the inside, taking care not to break the skin. Mash the potato
smooth and fine with butter and a little milk, season with salt and
pepper to taste, heat thoroughly, fill the skins, brush the tops over
with melted butter, brown in the oven and serve.

POTATO FRICASSEE.

Put in a spider a generous tablespoonful of butter and a cup of milk,
when hot add some cold potatoes cut in dice, season with pepper, salt, a
few drops of onion juice. Let them get thoroughly hot, then add the
beaten yolks of two eggs, stir constantly until thick. Great care must
be taken not to let it cook too long, or the sauce will curdle. Pour
into a vegetable dish, sprinkle a little finely minced parsley over the
top and serve.

POTATOES A LA DUCHESSE.

Take cold mashed potatoes that are nicely seasoned with salt and pepper,
form into little round cakes, put them on a tin, glaze over with beaten
egg and brown in the oven. Arrange on a platter, garnish with parsley
and serve.

SARATOGA CHIPS.

Peel some medium-sized white potatoes, and slice them very thin. It is
better to have a potato slicer for these, if possible, as it cuts them
so quickly and perfectly. Wash the potatoes in one or two waters, then
cover with fresh water and lay a lump of ice on the top of them. Let
them stand an hour, if convenient, drain in a colander, wipe dry with a
towel, and fry in boiling fat--not too many at a time in the basket or
they will stick together, and will not brown. Have a quick fire, and fry
until brown and crisp, drain on paper, sprinkle with salt and serve.

FRENCH FRIED POTATOES.

Peel some potatoes and cut in finger lengths, not too thick, cover with
ice water, and if they are old it is better to let them stand two hours.
Drain, wipe dry, and fry in boiling fat as Saratoga chips--not too many
at a time. When they are a nice brown lift the basket from the fat,
sprinkle wit