Lyonnaise Potatoes.
1 pint of cold boiled potato cubes.
1 level teaspoonful of salt.
1/8 of a teaspoonful of pepper.
1 level tablespoonful of butter.
1 teaspoonful of finely-minced onion.
1/2 teaspoonful of minced parsley.
Season the potatoes with the salt and pepper. Put the butter and onion in the frying-pan, and cook slowly until the onion begins to turn a delicate straw-color. Now add the potatoes, and cook over a hot fire for five minutes, stirring with a fork. Add the parsley, and cook for one minute longer. Serve very hot.
Potato Cakes.
Shape cold mashed potatoes into round, flat cakes. For six cakes put one tablespoonful of butter in a frying-pan, and place on the fire. When the butter is hot, put in the potato cakes and cook until brown on both sides. A tablespoonful of either pork, ham, or sausage fat may be used instead of the butter.