Miss Parloa's kitchen companion

After paring six large potatoes, slice them very thin, and put them into three quarts of cold water. Let them stand all night in a cold place, — in the ice-chest, if possible. In the morning pour off the water, and put in some that is fresh, as well as a large piece of ice. When the potatoes are brittle, drain about a pint of them, and, putting them into a frying-basket, lower them into a kettle one-third full of boiling fat. Cook for ten minutes, lifting them with a spoon from the bottom of the pan two or three times while they are frying. Drain the potatoes well, and turn them into a dish lined with soft brown paper. Continue cooking the potatoes in this way until all are done. A great many points are to be observed : The slices should be cut equally thin; they should stand long enough in cold water for the extraction of a large part of the starch and coloring matter ; they should be so cold when put into the fat as to be brittle ; the fat should be smoking hot, and be kept boiling all the time ; and care should be taken to prevent the potatoes from burning. The particles of water that cling to the potatoes turn to steam on coming into contact with the fat, and the expansion will force the fat out of the kettle, unless the basket be lowered gradually. This may seem to be a great deal of space to devote to fried potatoes ; but they are worth it. * Lyonnaise Potatoes. Cut into cubes enough cold boiled potatoes to make one quart. Season them with a generous teaspoonful of salt and one-third of a teaspoonful of pepper. Put three level table-spoonfuls of either pork, sausage, or ham fat into a large frying-pan, and add two table-spoonfuls of minced chives. Cook for three minutes, stirring all the time. Add the potatoes, and stir with a fork, being careful not to break them, until they become browned and very hot. Now add one teaspoonful of minced parsley, and cook for a minute longer. Turn into a hot dish, and serve at once. If butter be preferred, it may be substituted for fat. One table-spoonful of minced onion may be used instead of the chives. Use more salt and pepper if you choose. * Saut£d Potatoes. Cut into balls or cubes enough raw potatoes to make a quart. Put them in a stew-pan, and cover with boiling water. Cook for ten minutes ; then drain off the water, and add four table-spoonfuls of clarified butter. Shake over a hot fire until the potatoes are a golden brown. Dredge with salt, and serve at once. * Potato Chowder. For this dish will be required two quarts of pared and sliced potatoes, five good-sized onions, pared, and sliced very thin, half a pound of salt pork, two quarts of water, two table-spoonfuls of flour, and salt and pepper for seasoning. Cut the pork into thin strips, and fry slowly until it turns light brown ; then add the onions, and cook slowly until they have become slightly browned. Put a layer of sliced potatoes into the soup-kettle, then a thin layer of pork and onion, and dredge with salt, pepper, and flour. Continue putting in these alternate layers until all the solid materials have been used ; then add the water. Heat the chowder slowly to the boiling-point, and simmer for forty minutes afterward. * French Fried Sweet Potatoes.