Finely hash up six cold boiled potatoes and keep on a plate.  Heat one tablespoon of butter in a frying-pan, add a finely chopped onion, and lightly brown for three minutes, then add the potatoes.  Season with one-half teaspoon of salt and two saltspoons of white pepper, evenly sprinkled over, then nicely brown them for ten minutes, occasionally tossing them meanwhile.  Give them a nice omelet form, brown for eight minutes more, turn on a hot dish, sprinkle a little freshly chopped parsley over and serve.  These potatoes may be prepared with fat in place of butter.

CURRIED POTATOES

Melt two tablespoons of fat in a frying-pan; add one onion chopped fine and cook until straw color.  Add two cups of boiled potatoes, cut in dice, one-half cup of stock, and one tablespoon of curry powder.  Cook until the stock has been absorbed; then add one-half teaspoon of salt, a dash of red pepper, and one teaspoon of lemon juice.

POTATO CAKES

Take cold mashed potatoes or cold baked or boiled potatoes that have been mashed and seasoned; roll into balls, dusting the hands well with flour first.  Flatten into cakes and saute in butter, or place on a buttered tin with a small piece of butter on the top of each and bake in a hot oven until golden brown.

POTATOES AND CORN

Butter well a deep baking dish, holding a quart or more.  In the bottom place a layer of potatoes, sliced thin, then a layer of corn, using one-half the contents of a can.  On this sprinkle a little grated onion and season with salt, pepper and bits of butter.  Add another layer of potatoes, then the rest of the corn, seasoning as before, and cover the whole with a layer of cracker crumbs.  Dot well with butter, pour on milk until it comes to the top, and bake three-quarters of an hour.  Use cooked potatoes, having them cold before slicing.

FRENCH FRIED POTATOES

Pare the potatoes and throw them into cold water until needed.  Dry them with a towel; cut into small pieces lengthwise of the potato; drop them into hot fat and remove when lightly browned.  It is better to fry only a few at a time, letting those done stand in a colander in the oven to keep hot.  When all are done, sprinkle with salt and serve at once.

For variety; and for use in garnishing, cut the potatoes into balls, using the vegetable cutter which comes for this purpose.

POTATOES WITH CARAWAY SEEDS

Boil medium-sized potatoes in their jackets until tender, peel while hot.  Put two tablespoons of butter or fat in spider, when hot add potatoes, brown well all over.  Drain, sprinkle with salt and one teaspoon of caraway seeds and serve hot.

POTATOES AND PEARS