The standard book of recipes and housewife's guide, comprising as complete cook book

Fried Potatoes. — Pare, wash and slice some new potatoes, or cold boiled potatoes, season with pepper and salt, and fry lightly in dripping or butter, turning them constantly until nicely browned. Saratoga Chips. — Peel good-sized potatoes, and slice them as evenly as possible. Drop them into ice-water ; put a few at a time into a towel and press, to dry the moisture out of them. Then drop them into a pan of simmering hot lard. Stir occasionally, and when of a light brown, sprinkle w^ith salt : take them out with a perforated skimmer, shake both an instant. They will be crisp and not greasy. Potato Croquettes. — Take two cups of cold mashed potato, season with a pinch of salt and pepper, and a tablespoonful of butter. Beat the whites of two eggs thoroughly and add. Make into small balls, dip them in the beaten yolks of the eggs, then roll either in flour or cracker crumbs ; fry the same as fish balls. Baked Potatoes. — Wash some large potatoes, wipe, and bake in a quick oven till tender. Break the skins that the steam may escape. Serve in a napkin with the skins on. Three quarters to an hour should suffice to cook them. Lyonnaise Potatoes. — Cut cold boiled potatoes into cubes, season with salt and pepper. Fry two tablespoonfuls chopped onions in an equal quantity of beef dripping or butter till light brown ; then put in the potato and cook till it takes up the fat. Add some chopped parsley and serve. The flavor will be improved by a teaspoonful of vinegar. Creamed Potatoes. — Cut four cold potatoes into cubes or slices, and put them, with a half cup of milk, into a pan or double boiler ; cook till they have absorbed nearly all the milk.- Add two tablespoonfuls butter, cook five minutes longer, and serve hot. You may add to the seasoning a little chopped parsley. Potato Puff. — Beat the yolks of two eggs and add salt and pepper. Add two tablespoonfuls butter to a cup of hot milk, mix it into the potatoes, and beat in the yolks. Beat the whites till stiff, and fold into the potato. Bake in a moderate oven about twenty minutes, or until the mixture browns and puffs up. Roast Potatoes with Beef. — Pare potatoes and place in roasting pan with beef, basting when you do the beef; let bake until tender and brown. Mashed Potatoes. — To four mediumsized potatoes, measure one tablespoonful butter, quarter teaspoonful salt, a sprinkle of pepper, eight tablespoonfuls. milk, heated. Mash the hot potatoes in the saucepan in which they were boiled. Beat with a wire masher until light, and serve in a hot dish. Brown Potato Balls. — Mash and season cold baked or boiled potatoes, or use cold mashed potatoes. Roll the potato mixture into balls, oi pat into flat cakes. Place on a buttered tin, put a small piece of butter on top of each, and bake on the grate of a hot oven until golden-brown. Surprise Balls. — Roll the potato balls as above, and with a teaspoon press a hollow in the top. Chop fine some cold, lean meat, season it with salt and pepper, and put one teaspoonful of the meat into the hollow of the potato ball. Put a little butter on the top of each ball, and brown in the oven on the grate.