ch to serve them,
pass the floury potatoes through the sieve, taking care not to crush the
snow as it falls. You require a large dish heaping full, and be
careful it is kept hot.

This mode of preparing potatoes, although very pretty and novel, must
never be attempted with any but the whitest and mealiest kind.

The remains of cold potatoes may be prepared thus: Put three ounces of
butter in a frying-pan in which fry three onions sliced till tender, but
not very brown, then put on the potatoes cut in slices, and shake them
till they are of a nice brown color, put a spoonful of chopped parsley,
salt, pepper, and juice of a lemon, shake well that all may mix
together, dish, and serve very hot.

CHAPTER VI.

A CHAPTER ON GENERAL MANAGEMENT IN VERY SMALL FAMILIES.

A VERY small family, "a young _menage_," for instance, is very much more
difficult to cater for without waste than a larger one; two people are
so apt to get tired of anything, be it ever so good eating, when it has
been on the table once or twice; therefore it would be useless to make
galantine or the large pies I have indicated, except for occasions when
guests are expected; but, as I hope to aid young housekeepers to have
nice dishes when alone, I will devote this chapter to their needs.

The chapter on "Warming Over" will be very useful also to this large
class.

In the first place it is well to have regard, when part of a dish leaves
the table, as to whether it, or any particular part of it, will make a
nice little cold dish, or a _rechauffe_; in that case have it saved,
unless it is required for the servants' dinner (it is well to manage so
that it is not needed for that purpose); for instance, if there is the
wing and a slice or two of the breast of a chicken left, it will make a
dainty little breakfast dish, or cold, in jelly, be nice for lunch.
There is always jelly if you have roast chicken, if you manage properly,
and this is how you do it:

Carefully save the feet, throat, gizzard, and liver of your chickens;
scald the feet by pouring boiling water over them; leave them just a
minute, and pull off the outer skin and nails; they come away very
readily, leaving the feet delicately white; put these with the other
giblets, properly cleansed, into a small saucepan with an onion, a slice
of carrot, a sprig of parsley, and a pint of water (if you have the
giblets of one chicken), if of two, put a quart; let this _slowly_
simmer for two hour