BAKED POTATOES.
Pare eight or ten potatoes, or as many as needed; bake in a quick oven half an hour.
SARATOGA POTATOES.
Pare and slice the potatoes very thin with potato slicer; let them stand in alum water for half an hour; wipe dry and fry in very hot lard a light brown; salt while hot.
Mrs. L. Sunderlin.
SARATOGA POTATOES.
Take white Peachblow potatoes; peel and slice very thin with potato slicer; let them stand in cold salt and water for half an hour; dry them, and fry in boiling hot lard, taking out as soon as they rattle against the spoon; salt hot.
Mrs. A. S. Mann.