m. Under no circumstances allow the aged, dyspeptic, or those
in delicate health to eat them except when mashed. The so-called potato
"with a bone in it," a favorite dish of the Irish peasant, is a potato
only half cooked, being raw in the centre; and a more indigestible thing
cannot well be imagined.

=Lyonnaise Potatoes.=--The same as sauteed, except that a little onion is
fried brown and the potato then added.

=Potatoes au Cochon.=--Slice two hot, mealy potatoes; cut the slices into
squares; put them in a saucepan, and add scalded cream enough to cover
them, salt, and white pepper. Cut into very small pieces half an ounce
of fat, boiled, salt pork; add a tablespoonful to the potato; simmer
until thoroughly blended together; pour the contents of the dish into a
small _au gratin_ dish (or vegetable baker); grate a little Parmesan
cheese over it; add a small bit of butter; place in the oven a moment to
brown, and serve in the same dish.

=Potatoes au Gratin.=--Nearly fill the _gratin_ pan with hot boiled
potatoes, cut into small pieces; cover with milk; strew over them grated
cheese or part cheese and grated crumbs; add a little butter, and bake
brown in a quick oven.

=Potatoes Sauteed= are cold boiled potatoes cut into small slices and
slightly browned in a frying-pan, shaped, and turned out on a hot dish
(as you would an omelet), and seasoned with parsley, salt, and pepper.

MISCELLANEOUS BREAKFAST DISHES.

=Artichokes (French).=--Trim the ends; remove the choke, and quarter each
artichoke; pour boiling water over them, and drain. Put them in a
stewpan, and to each artichoke add a gill of white wine and one of clear
soup; season with salt, pepper, and a little lemon-peel; when done,
remove the artichoke, and boil the sauce down. Cream an ounce of butter;
add half a teaspoonful of flour, and by degrees add the sauce; simmer
until thick, and send to table with the artichokes.

=Artichokes (French), Fried.=--Wash and cut away the leaves of two
artichokes; remove the inside choke; cut the bottoms into neat pieces,
and cover them with water containing one third vinegar. Drain; season
with salt and pepper; dip them in beaten egg; roll them in fine cracker
dust, and fry in plenty of hot fat.

=Chicken Croquettes.=--Cut up the white meat of one cold boiled chicken,
and pound it to a paste with a large boiled sweetbread, freed from
sinews; add salt and pepper. Beat up one egg with a teaspoonful of flour
and