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Saratoga Potatoes

Peel and slice as thin as possible with a very sharp knife or a slaw cutter. Drain them and dry in a cloth. Have lard boiling and drop in a few at a time. Salt as you take out and lay them on a blotting pad to absorb the grease. These are nice for lunch or picnics. -Mrs. John Fletcher.

POTATOES A LA MAÎTRE D'HOTEL.

Boil the potatoes until tender, then peel and cut into slices; put them into a stewpan with fresh butter, parsley and cives chopped up; salt, pepper and a very little vinegar; warm them up and serve. Oil may be used in place of butter. If the potatoes are very small they need not be sliced.