saucepan, add a heaping pint bowl
of the potatoes, season with salt and pepper, and heat. Now add a
teaspoon of lemon juice and the same of finely minced parsley, and serve
at once.

POTATOES AU GRATIN--Make a white sauce, using one tablespoonful of
butter, one of flour, one-half a teaspoonful salt, one-quarter of a
teaspoonful of white pepper and one cupful of milk. Cut cold boiled
potatoes into thick slices, or, better still, into half-inch cubes.
Butter a baking dish, put in it a layer of the sauce, then one of the
potatoes, previously lightly seasoning with salt and pepper. Continue
until all are in, the proportion of potato being about two cupfuls.

To one cupful of dried and sifted breadcrumbs, add one teaspoonful of
melted butter and stir until it is evenly mixed through. Spread this
over the contents of the baking dish, and place in a quick oven for
twenty minutes, or until nicely browned. For a change, a little onion
juice, chopped parsley or grated cheese may be added to the sauce.

~POTATO CREAMED~--Cut cold boiled potatoes into small dice and cover
them in a small saucepan with milk. Let them stand where they will heat
slowly and absorb nearly all the milk. When hot add to one pint of
potatoes a tablespoon of salt and a dash of white pepper. Sprinkle a
little finely chopped parsley over the top as a garnish.

~POTATO MOLD~--Mash some potato smoothly, add to it some butter and a
little milk to make it smooth but not wet. Season with white pepper and
salt and add enough chopped parsley to make it look pretty. Press into
greased mold and bake for half an hour until lightly browned. Dust with
crumbs and serve.

~POTATO PARISIENNE~--Potato marbles seasoned with minced parsley, butter
and lemon juice are liked by many. Others find that they are not
sufficiently seasoned, that is, the seasoning has not penetrated into
the potatoes, especially if a large cutter has been used. This method
will be found to remedy this fault, giving a seasoning which reaches
every portion of the potato. It may not be quite so attractive as the
somewhat underdone marbles, but the flavor is finer.

Pare the potatoes and steam or boil them until soft, being careful they
do not cook too fast. Drain off the water and let them stand uncovered
until dry. Then cut in quarters lengthwise, and then in thin slices,
letting them drop into a stewpan containing melted butter, salt and
paprika. When all are sliced cover them and let th