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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LAPLANDS.

Half a pint of flour, half a pint of rich milk, a
quarter of a teaspoonful of salt, three eggs beaten
separately and very light. Mix the flour, salt and
milk together, then the yolks of eggs, and lastly the
whites of eggs beaten to a stiff froth. Have a gem
pan very hot, butter well and fill with the batter and
bake in a quick oven twelve to fifteen minutes. This
quantity will make fourteen gems.

ENGLISH MUFFINS.

Half a pint of hot milk, half a pint of hot water,
half a yeast cake, an even teaspoonful of salt and
one of sugar, and about a pound and a half of white
flour. Dissolve the yeast cake in a little tepid water
and add to the batter when lukewarm. The milk
and water mixed must be stirred into the flour while
hot. Beat the batter very hard, ten or fifteen min-
utes; it should be a soft dough. Set to rise over
night. Flour the board well, drop the dough in large
spoonfuls in the flour, flatten with the hands and
form into shape. Let them rise on the board in a
warm place, and when light bake on a griddle,
heated only half as hot as for griddle cakes. Flour
the muffins and bake slowly on one side six minutes,
then turn and bake the same on the other side. They
are very nice split and toasted and buttered immedi-
ately and put together again.

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GRAHAM BREAD.

Haifa pint of milk, half a pint of water, a pint
and a half of white flour, an even teaspoonful of salt,
half a yeast cake dissolved in tepid water. Scald the
milk and add the half pint of boiling water, set away
to cool. Put the flour into the bread pan, add milk
and water when lukewarm and the dissolved yeast ;
beat well. In the morning add half a cup of Porto
Rico molasses and Graham flour enough to knead
well, let it rise for three hours, knead again, make
into loaves and set in a warm place to rise. When
light bake in a moderate oven nearly an hour.

RYE BREAD.

Dissolve half a yeast cake, two heaping tea-
spoonfuls of sugar and one of salt in a cup and a
third of tepid water, then stir into it a pint of white
flour, and when smooth add enough rye flour to
make a dough rather stiffer than that of white
bread. Knead thoroughly about fifteen minutes and
set to rise. In the morning make into a loaf and put
in a crusty bread pan.

QUICK WHITE BREAD.

Three pints of flour, an even teaspoonful of salt,
two cakes of compressed yeast dissolved in tepid
water and enough milk to make a soft dough. Set
in the morning, it will require about an hour and a
half to rise, and, after making into loaves, about ten
minutes.

DATE BREAD.

Break the dates apart, wash and drain them in a
colander, shake them well, set in a warm place to
dry. Stone and chop enough to make a cupful, and
knead into a loaf of white bread just before setting
to rise for the last time.

COFFEE BREAD.

One pound of flour, two eggs, six tablespoonfuls
of melted butter, six ounces of sugar, a teaspoonful
of soda, a teaspoonful of cream of tartar mixed dry
in the flour, and one cup and a half of milk. Beat
the butter and sugar together, add the eggs well
beaten, a few grains of cardamom, half a cupful of
raisins seeded, and a tablespoonful of citron cut fine,
if liked, then add the milk and flour. Bake in crusty
bread pans or shallow pans, as convenient.

COFFEE BREAD.-No. 2.

Half a pound of flour, one egg, two teaspoonfuls
of sugar, a small pinch of salt, three tablespoonfuls of
melted butter, three-quarters of a cup of milk, one
even teaspoonful of soda, two scant teaspoonfuls of
cream of tartar. Mix and bake in a crusty bread
pan in a good oven, not too quick, from twenty to
twenty-five minutes.

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