Potato Rolls

When mashed potato is left from the table, add one or two eggs, according to quantity, a little salt, pepper, butter and flour. Mix into small balls, and bake three-quarters of an hour on a buttered pan. These rolls make a cheap but nice breakfast relish.

Sliced Potatoes

Boil eight large potatoes in their skins, and let them cool. When cold, peel them and cut them into thick slices; put into a stewpan two ounces of butter in a thin slice, and when it is melted, add a teacupful of well-seasoned stock or gravy, a tea-spoonful of finely-chopped parsley and a teaspoonful of mixed pepper and salt. Stir these well together over the fire till hot, add the potatoes, simmer five minutes, stir in the juice of a lemon, and serve hot.

Potato Ribbons

Cut the potatoes into slices rather less than an inch thick, free them from the skins, and pare round and round in very long and thin ribbons; place them in a pan of cold water, and, a short time before they are wanted on the table, drain them from the water. Fry them in hot lard or good dripping until they are quite crisp and browned; drain and dry them on a soft cloth, pile them on a hot dish, and season them with salt and cayenne in fine powder.

Potato Chips

Peel a raw potato as apples are peeled; let the parings be as near as possible the same thickness, and let them be as long as possible; dry them thoroughly in a cloth, put them in the frying-basket, and plunge it in boiling hot lard; when the chips are a golden color, drain them well in front of the fire, sprinkle fine salt over them, and serve with roast game.

Potatoes A La Lyonnaise

Slice an onion finely, and fry it in butter till it begins to take color; add four or five cold boiled potatoes cut in slices three-eighths of an inch thick, salt and pepper to taste, and keep shaking the saucepan till they are quite hot and also begin to brown. Beef dripping, if properly clarified, may be used instead of butter.