The new Kentucky home cook book

Take cold boiled potatoes, and split them in three lengthwise pieces ; rub them with a little salt, pepper, and butter ; broil quickly. Serve with a little melted butter and a few sprigs of parsley. Hie New Kentucky Home Cook Book. SARATOGA POTATOES. Pare very large potatoes, and shave them in thin slices with a potato-slicer ; lay in ice-water for one hour or longer; then place on a dry towel, covering with another, and dry them gently and thoroughly. The drippings, lard, or butter, whichever is used, must be very hot; but do not let it scorch, as it can be used from time to time. Have enough to cover the potatoes well. Fry briskly, moving them about with an egg-whip to prevent their sticking together. When a delicate brown, place in a hot colander ; set in a pan near the fire ; sprinkle with salt as they are cooked, and serve in a napkin or as a garnish for steak, sweet-breads, or game. This is a convenient dish to prepare for company, as it may be made early in the day, and by being kept in a dry, warm place the potato slices will be crisp for several hours. They are served cold or re-heated by filling a dish and setting it near the fire or in a tin-kitchen for fifteen or twenty minutes. POTATO LEAVES. Wash well, and then pare the potatoes, cutting off a piece at one end and slicing down from the other end to about a quarter of an inch from the bottom in rather thin slices ; place in the stove-pan on the flat end, around a roast, basting frequently as you do the roast until they are done and of a delicate brown. It will be well for inexperienced cooks to know that the potatoes are not put in to cook at the same time with the meat, one hour being a sufficient length of time to allow for a large potato served in this way. Mrs. James Hall, sr. POTATO PUFF. Stir into two cupfuls of mashed potatoes two table-spoonfuls of melted butter, salt and pepper, two well-beaten eggs, and one cupful of cream. Beat all together until very light, and bake in a quick oven. Miss Julia Porter. 160 The N&w Kentucky Home Cook Book. POTATOES FRIED WITH ONIONS. Slice equal quantities of potatoes and onions, and place them in separate skillets; let the potatoes fry in nice hot drippings; cover the onions in salted boiling water, cook until tender, then pour off the water, and toss the onions into the potatoes; fry all together until both are well browned; season with salt and pepper. Serve hot, adding vinegar, if preferred. Some persons stir in one or two slightly beaten eggs just before removing from the fire. Mrs. Jos. H. Black. SCALLOPED POTATOES WITH ONIONS AND BACON. Slice potatoes, and place them in layers in a baking-dish, alternating with slices of breakfast bacon and a very little onion, salt and pepper, and so on until the dish is full. Fill it with boiling water, and set it on the range to cook for fifteen minutes; take half a tea-cupful of cream and a heaping tea-spoonful of flour, stir well together, and pour over the potatoes ; then set them in the oven to bake until thoroughly done and browned on top. Mrs. Annie Lee. POTATO ROSES.