The household (of the Detroit free press)

the fire to brown. These balls may be varied by the introduction of a portion of grated ham or tongue. BROWNED POTATOES. While the meat is roasting, and an hour before it is served, boil the potatoes and take off their jackets ; flour them well, and put them under the meat, taking care to dry them from the drippings before they are sent to the table. Kidney potatoes are best dressed in this way. The flouring is very essential. CREAM POTATOES. Heat one tablespoonful of butter in a saucepan, add one teaspoonful of flour, cook until smooth, but not brown, then add gradually one large cup of cold milk, stirring all the time until it boils up ; put in the potatoes, which should be cut up fine and salted and peppered ; let them cook about three minutes in the sauce, just enough to heat them. POTATO CROQUETTES. Take six boiled potatoes, pass them through a sieve ; add to them three tablespoonfuls of ham grated or minced finely, a little grated nutmeg, pepper and sauce to taste, and some chopped parsley ; work into this mixture the yolks of three or four eggs, then fashion it into the shape of balls, roll them in bread crumbs, and fry in hot lard, and serve with fried parsley. FRIED POTATOES. Take raw potatoes, peel, cut in rings the thickness of a shilling, or cut in one continuous shaving ; throw them into cold water until you have sufficient ; drain on a cloth ; fry quickly in plenty of hot fat, and with as little color as possible ; dry them well from the grease, and sprinkle them with salt. When nicely done, and piled up properly, they make a fine side dish, which is always eaten with great relish. Or cut a potato lengthwise the size and shape of the divisions of an orange, trim them neatly and fry them ; they are an excellent garnish for meat. Cold potatoes may be cut in slices somewhat less than an inch thick, and fried in like manner. They can also be fried in onions, as an accompaniment to pork chops, sliced cod, red herring, or with a rasher of bacon. POTATOES A LA DUCHESSE. Take eight large potatoes, boiled and mashed fine, one tablespoonful of butter, the yolks of two raw eggs, a little salt ; stir all together over the fire, then set it away to cool. When quite cold roll it on a board, with flour to keep from sticking. Make it in cake or any form you wish. Take the white of the egg, beat with a little water, dip in the potato and roll in bread or cracker crumbs. Fry in hot lard. LONG BRANCH MILK POTATOES. Take good, sound potatoes, cut them in slices (raw), and put the milk, according to the quantity you wish to make, in a pudding dish ; then, after you have put the potatoes in the milk, put it in the oven for about twenty minutes ; then take out and put potatoes, with the same milk, into a saucepan to boil until done. Season before putting them to boil. POTATO LOAVES. These are very nice when eaten with roast beef, and are made of mashed potatoes prepared without milk, by mixing them with a quantity of very finely minced raw Onions, powdered with pepper and salt ; then beating up the whole with a little butter to bind it, and dividing it into small loaves of a conical form, and placing them under the meat to brown ; that is, when it is so nearly done as to impart some of the gravy along with the fat. LYONNAISE POTATOES*