CHIPPED POTATOES
Wash and peel four potatoes and cut them into thin pieces. Heat two cups of lard very hot, till when you drop in a bit of bread it browns at once. Wipe the potatoes dry and drop in a handful. Have a slice ready, and as soon as they brown take them out and lay on brown paper in the oven, and put in another handful.
POTATO CAKES
Take two cups of mashed potato, and mix well with the beaten yolk of one egg, and make into small flat cakes; dip each into flour. Heat two tablespoonfuls of nice dripping, and when it is hot lay in the cakes and brown, turning each with the slice as it gets crusty on the bottom.
TO KEEP FRYING FAT
The fat can be used to fry in a great many times if strained after using, and put in a clean jar.
How to know when fat is boiling: Drop a few bread-crumbs in the fat. They should turn brown at once.
BUTTERED TOAST
Toast is very difficult for grown-up people to make, because they have made it wrong all their lives, but it is easy for little girls to learn to make, because they can make it right from the first.
Cut bread that is at least two days old into slices a third of an inch thick. Be sure the fire is red, without any flames. Take the toasting-fork and move the slices of bread backwards and forwards across the coals, but do not let them brown; do both sides this way, and then brown first one and then the other afterward. Trim off the edges, butter a little quickly, and send to the table hot.