salt and pepper, stir well and cook about five minutes,
taking care that you do not break them. _They must not brown._ Just
before taking up stir in a tablespoonful of minced parsley. Drain dry
by shaking in a heated colander. Serve _very hot_.

_Delmonico_

POTATO FILLETS.

Pare and slice the potatoes thin; cut them if you like in small
fillets about a quarter of an inch square, and as long as the potato
will admit; keep them in cold water until wanted, then drop them into
boiling lard; when nearly done, take them out with a skimmer and drain
them, boil up the lard again, drop the potatoes back and fry till
done; this operation causes the fillets to swell up and puff.

POTATO CROQUETTES. No. 1.

Wash, peel and put four large potatoes in cold water, with a pinch of
salt, and set them over a brisk fire; when they are done pour off all
the water and mash them. Take another saucepan, and put in it ten
tablespoonfuls of milk and a lump of butter half the size of an egg;
put it over a brisk fire; as soon as the milk comes to a boil, pour
the potatoes into it, and stir them very fast with a wooden spoon;
when thoroughly mixed, take them from the fire and put them on a dish.
Take a tablespoonful and roll it in a clean towel, making it oval in
shape; dip it in a well-beaten egg, and then in bread crumbs, and drop
it in hot drippings or lard. Proceed in this manner till all the
potato is used, four potatoes making six croquettes. Fry them a light
brown all over, turning them gently as may be necessary. When they are
done, lay them on brown paper or a hair sieve, to drain off all fat;
then serve on a napkin.

POTATO CROQUETTES. No. 2.

Take two cups of cold mashed potatoes, season with a pinch of salt,
pepper and a tablespoonful of butter. Beat up the whites of two eggs,
and work all together thoroughly; make it into small balls slightly
flattened, dip them in the beaten yolks of the eggs, then roll either
in flour or cracker crumbs; fry the same as fish-balls.

_Delmonico's._

POTATOES A LA DELMONICO.

Cut the potatoes with a vegetable cutter into small balls about the
size of a marble; put them into a stewpan with plenty of butter and a
good sprinkling of salt; keep the saucepan covered, and shake
occasionally until they are quite done, which will be in about an
hour.

FRIED POTATOES WITH EGGS.

Slice cold boiled potatoes and fry in good butter until brown; beat up
one or two eggs, and stir into them