fat, drain, sprinkle
salt over and serve hot. These are a nice accompaniment to broiled
steak.

Peel and slice, or cut in dice, 6 or 8 cold boiled potatoes, cut into
in a stew-pan with 2 tablespoonfuls of butter, salt and pepper to
season, heat all together, shaking pan occasionally. Add 1/2 cup of
cream, sprinkle a small teaspoonful of parsley over and serve hot.
Instead of slicing or dicing cold boiled potatoes (in the usual
manner) to be fried, if they be cut in lengthwise sections like an
orange (one potato should make about 8 pieces) and fried quickly in
enough hot fat to prevent burning, they can scarcely be distinguished
from raw potatoes cut in the same manner and fried in deep fat, and
are much easier to prepare. They should be served at once.

Another manner of preparing potatoes is to slice raw potatoes as
thinly as possible on a "slaw-cutter," place in a fry-pan with a
couple of tablespoonfuls of a mixture of butter and sweet drippings.
Watch carefully, as they should be fried quickly over a hot fire,
turning frequently. When brown, serve at once.

Raw _sweet_ potatoes cut about as thick as half a section of an
orange, fried in a couple tablespoonfuls of a mixture of sweet
drippings and butter, prove a change, occasionally.

SCALLOPED POTATOES

In a baking dish place layers of pared, thinly sliced, raw white
potatoes. Season with a very little salt and pepper and scatter over
small bits of butter. A very little finely minced onion or parsley may
be added if liked. To 1 quart of the sliced potatoes use a scant half
pint of milk, which should almost cover the potatoes. Either sift over
the top 1 tablespoon of flour or 2 tablespoons of fine, dried bread
crumbs and bits of butter; place in hot oven and bake about 3/4 of an
hour, until top is browned nicely and potatoes are cooked through. Old
potatoes are particularly good prepared in this manner.

CANDIED SWEET POTATOES

Place in an agate pudding dish 6 pared and halved (lengthwise) raw
sweet potatoes. Scatter over them three tablespoons of sugar, 2 large
tablespoons of butter cut in small bits, and about 1/2 a cup (good
measure) of water. Stand in a hot oven and bake about 3/4 of an hour.
Baste frequently with the syrup formed in the bottom of the dish. The
potatoes when baked should look clear and the syrup should be as thick
as molasses. Serve in the dish in which they were baked. Should the
oven of the range not be very hot, the dish containing