Hashed Browned Potatoes
Chop four cold potatoes fine, and add one teaspoonful of salt and a very little pepper. Put a tablespoonful of butter in the frying-pan, and turn it so it runs all over; when it bubbles put in the potatoes, and smooth them evenly over the pan. Cook till they are brown and crusty on the bottom; then put in a teaspoonful of chopped parsley, and fold over like an omelette.
Saratoga Potatoes
Wash and pare four potatoes, and rub them on the potato-slicer till they are in thin pieces; put them in ice-water for fifteen minutes. 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 skimmer 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 cake-turner as it gets crusty on the bottom.
Fried Sweet Potatoes
Take six cold boiled sweet-potatoes, slice them and lay in hot dripping in the frying-pan till brown. These are especially nice with veal cutlets.
Toast
Toast is very difficult for grown 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.