Butter or dripping for frying.
Chopped parsley, pepper and salt.
Heat the butter in a frying-pan; put in the onion; fry one minute; then the potatoes. Stir briskly and fry slowly five minutes. There should be butter enough to keep them from sticking to the bottom of the pan; and they should not brown. Add the seasoning just before you take them up. Drain perfectly dry by shaking them to and fro in a heated cullender. Serve in a hot dish.
Stewed Potatoes.
12 fine potatoes.
1 egg, beaten light.
1 great spoonful of butter.
1 table-spoonful flour, wet with cold milk.
1 cup of milk.