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 con-
venient, 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 with 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 cov-
ered 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 be-
comes a golden brown and serve. Do not let it stand
in the oven long or it will dry.

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