[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 À 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.