a light brown take them out with a skimmer,
and they will be crisp and not greasy. Sprinkle salt over them while
hot.

FRIED RAW POTATOES.

Peel half a dozen medium-sized potatoes very evenly, cut them in
slices as thin as an egg-shell, and be sure to cut them from the
_breadth_, not the length, of the potato. Put a tablespoonful each of
butter and sweet lard into the frying pan, and as soon as it boils add
the sliced potatoes, sprinkling over them salt and pepper to season
them. Cover them with a tight-fitting lid, and let the steam partly
cook them; then remove it, and let them fry a bright gold color,
shaking and turning them carefully, so as to brown equally. Serve very
hot.

Fried, cold cooked potatoes may be fried by the same recipe, only
slice them a little thicker.

_Remark_.--Boiled or steamed potatoes chopped up or sliced while they
are yet warm never fry so successfully as when cold.

SCALLOPED POTATOES. (Kentucky Style.)

Peel and slice raw potatoes thin, the same as for frying. Butter an
earthen dish, put in a layer of potatoes, and season with salt,
pepper, butter, a bit of onion chopped fine, if liked; sprinkle a
little flour. Now put another layer of potatoes and the seasoning.
Continue in this way till the dish is filled. Just before putting into
the oven, pour a quart of hot milk over. Bake three-quarters of an
hour.

Cold boiled potatoes may be cooked the same. It requires less time to
bake them; they are delicious either way. If the onion is disliked it
can be omitted.

STEAMED POTATOES.

This mode of cooking potatoes is now much in vogue, particularly where
they are wanted on a large scale, it being so very convenient. Pare
the potatoes, throw them into cold water as they are peeled, then put
them in a steamer. Place the steamer over a saucepan of boiling water,
and steam the potatoes from twenty to forty minutes, according to the
size and sort. When the fork goes easily through them, they are done;
then take them up, dish and serve very quickly.

POTATO SNOW.

Choose some mealy potatoes that will boil exceedingly white; pare them
and cook them well, but not so as to be watery; drain them, and mash
and season them well. Put in the saucepan in which they were dressed,
so as to keep them as hot as possible; then press them through a wire
sieve into the dish in which they are to be served; strew a little
fine salt upon them previous to sending them to table. French cooks
also