Heat two tablespoons of fat, add chopped onion and two tablespoons of flour; when flour is brown, add 1-1/2 cups of water, stir and cook until smooth, add salt, brown sugar and a little cinnamon to taste.  Quarter four medium-sized cooking pears, but do not peel, cook them in the brown sauce, then add six medium, raw potatoes, pared, and cook until tender.

IMITATION NEW POTATOES

Buy a potato cutter at a first-class hardware store, and with it cut the potatoes to the size of a hickory nut, and then fry or steam them.  When cooked they look just like new potatoes.  They are especially nice to garnish meats.  You may also parboil and brown in fat, or boil and add parsley as you would with new potatoes.  The remainder of the raw potatoes may be boiled and mashed or fried into ribbons.

POTATO RIBBON

Pare and lay in cold water (ice-water is best) for half an hour.  Select the largest potatoes, then cut round and round in one continuous curl-like strip (there is also an instrument for this purpose, which costs but a trifle); handle with care and fry a few at a time for fear of entanglement, in deep fat.

STEWED POTATOES WITH ONIONS

Take small potatoes, pare and wash them very clean, use one onion to about ten potatoes, add goose-oil (in fact any kind of drippings from roast meat will answer) and put them in a pot or spider.  When hot cut up an onion very fine and add to the boiling fat.  Then add the potatoes.  Salt and pepper to taste.  Pour some water over all, cover up tight and let them simmer for about 3/4 of an hour.

STEWED POTATOES, SOUR

Put a tablespoon of drippings in a kettle, and when it is hot cut up an onion fine and fry in the hot fat, cover closely.  Put in potatoes, which have been previously pared, washed, quartered and well salted.  Cover them tight and stew slowly until soft, stirring them occasionally.  Then heat in a spider a little drippings.  Brown in this a spoon of flour and add some soup-stock, vinegar and chopped parsley.  Pour this over the potatoes, boil up once and serve.

STEWED POTATOES

Pare and quarter, and put on to boil.  When almost done drain off the water, add one cup of milk, one tablespoon of butter, a little chopped parsley and cook a while longer.  Thicken with a little flour (wet with cold water or milk), stir, and take from the fire.

STUFFED POTATOES

Take as many potatoes as are needed; when done, cut off one end and take out inside; mash this and mix with it one tablespoon of butter, a sprig of parsley, pepper, salt, and enough milk to make quite soft.  Put back in tine potato skins and brown in oven and serve very hot.