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Potatoes: Cover

Cover the saucepan and set back on the stove where it will not cook for five minutes. Serve in a vegetable dish sprinkled with the parsley.

Roasted Brown Potatoes.

Wash and pare potatoes, soak in cold water, boil for seven minutes, then remove from the kettle and lay in the gravy of a roast about half an POTATOES hour before the meat is to be taken from the oven. Baste with fat two or three times. Sweet potatoes may be cooked in the same way.

Chambrey Potatoes (French recipe).

Wash and pare potatoes, then cut into thin flakes on a vegetable slicer, soak for half an hour in ice water, drain, and dry in a towel. In an iron spider fry out a couple slices salt pork, cook 2 slices onion delicately brown, lift out the onion, then put in the potatoes, having the spider more than half full, season with pepper and salt and dot over the top with bits of butter. Set the spider back on the stove where there is moderate heat. Cover tightly until the potatoes are softened and brown. Occasionally, while cooking, turn them over to prevent burning.

Hongroise Potatoes (French recipe). 1 cupful scalded milk, 4 tablespoonfuls butter, 3 cupfuls potato cubes, 2 tablespoonfuls flour, teaspoonful salt, teaspoonful lemon juice, Dash McIlhenny's Tabasco Sauce.

Soak the potato cubes in ice water half an hour. Parboil three minutes, and drain. Put the butter in a spider, and sauté the potatoes delicately brown. Add the seasonings, dust on the flour, and pour in the hot milk; allow it to cook for a few minutes, then turn into a hot dish and sprinkle with shredded parsley.

Potatoes Brabanconne (French recipe).

Into 2 cupfuls mashed potatoes, stir a tablespoonful finely chopped chives, 1 teaspoonful chopped parsley, a dash pepper, teaspoonful salt, 2 teaspoonfuls butter, and a tablespoonful cream. Turn out on a platter, shape into a mound, dust over it grated cheese and stale bread crumbs.

Cover with bits of butter, and brown in the oven.

POTATOES WHICH ARE FRIED Saratoga Chips.

Pare potatoes, slice into thin shavings on a vegetable cutter, and allow to soak in ice water for an hour.

Lift from the water, dry in a towel, fry in deep fat or oil until they curl and are delicately brown. Shake as free from fat as possible before lifting frying basket from the kettle, and put to drain on absorbent paper.

Dust with salt. Be careful that the fat is not too hot, as the potatoes must cook before they brown, also allow the fat to reheat each time before frying another portion of potatoes. French Fried Potatoes.

Wash and pare potatoes, cut them into lengthwise strips, and soak an hour in ice water. Drain and dry, then fry in hot fat. When taken from the kettle, shake them on a sheet of brown paper to absorb the fat, and dust with salt. Be careful not to cook too many potatoes at a time, as the fat is apt to become chilled and the potatoes greasesoaked.

Fried Potato Balls. 2 cupfuls hot mashed potatoes, teaspoonful salt, 1 teaspoonful celery salt, Dash cayenne, 1 tablespoonful butter, 1 egg, 1 teaspoonful shredded parsley.

Into the hot potatoes beat the butter and seasonings. Allow it to cool for a few minutes, then add the parsley and egg. Whip with a fork until thoroughly blended, roll between the hands into small balls, dip in flour, fry in hot fat, and drain on brown paper.

Potato Croquettes.

Prepare mashed potatoes as for fried balls, adding a little onion juice and a dash McIlhenny's Ta- MRS. CURTIS'S COOKBOOK basco, make into cork-shaped croquettes, roll in flour, egg, and finely sifted bread crumbs. Fry delicately brown in hot fat, then drain and absorb on paper.

Kartoffelklösse (German recipe). 3 cupfuls mashed potatoes, 1 cupful toasted bread crumbs, 2 eggs, Dash pepper, 1 teaspoonful salt, 1 tablespoonful chopped parsley, 1 teaspoonful nutmeg.

Beat the bread crumbs into the mashed potatoes, add the seasoning and parsley, moisten with the yolks of eggs beaten thick and lemon-colored. Whip the whites of eggs to a stiff froth, then blend with the potato. Mold into small balls and fry until delicately brown in hot fat.