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Sauted Potato

Cut up into slices eight medium-sized cold boiled potatoes, place an ounce and a half of butter in a fryingpan and add the potatoes, seasoning with half a pinch of salt and pepper, and toss them well in the pan for a couple of minutes, after which form them into the shape of an omelet and allow them to become of a golden color, which will require about five minutes' time. With a spoon take up all the butter lying at the bottom of the pan, and slide the potatoes onto a hot dish, and serve. Stewed Potatoes Place half a pound of raw potatoes cut into small pieces in a saucepan over the fire, together with two ounces of butter, a medium-sized onion peeled and chopped, a teaspoonful of common salt and celery salt mixed, two teaspoonfuls of chopped parsley and three tablespoonfuls of water; simmer gently until the potatoes are soft, then add a quarter of a pint of milk and a tablespoonful of flour blended smooth with a tablespoonful of vinegar; stir thoroughly for ten minutes or till boiling.