The potatoes should be boiled whole with the skins on in plenty of water, well salted, and are much better for being boiled the day before needed.  Care should be taken that they are not over cooked.  Strip off the skins (not pare them with a knife) and slice them nearly a quarter of an inch thick.  Place them in a chopping-bowl and sprinkle over them sufficient salt and pepper to season them well; chop them all one way, then turn the chopping-bowl half way around and chop across them, cutting them into little square pieces the shape of dice.  About twenty-five minutes before serving time, place on the stove a saucepan (or any suitable dish) containing a piece of butter the size of an egg; when it begins to melt and run over the bottom of the dish, put in a cup of rich sweet milk.  When this boils up put in the chopped potatoes; there should be about a quart of them; stir them a little so that they become moistened through with the milk; then cover and place them on the back of the stove, or in a moderate oven, where they will heat through gradually.  When heated through, stir carefully from the bottom with a spoon and cover tightly again.  Keep hot until ready to serve.  Baked potatoes are very good warmed in this manner.

CRISP POTATOES.

Cut cold raw potatoes into shavings, cubes, or any small shape; throw them, a few at a time, into boiling fat and toss them about with a knife until they are a uniform light brown; drain and season with salt and pepper.  Fat is never hot enough while bubbling—­when it is ready it is still and smoking, but should never burn.

LYONNAISE POTATOES.

Take eight or ten good-sized cold boiled potatoes, slice them end-wise, then crosswise, making them like dice in small squares.  When you are ready to cook them, heat some butter or good drippings in a frying pan; fry in it one small onion (chopped fine) until it begins to change color and look yellow.  Now put in your potatoes, sprinkle well with salt and pepper, stir well and cook about five minutes, taking care that you do not break them. They must not brown. Just before taking up stir in a tablespoonful of minced parsley.  Drain dry by shaking in a heated colander.  Serve very hot.

Delmonico

POTATO FILLETS.

Pare and slice the potatoes thin; cut them if you like in small fillets about a quarter of an inch square, and as long as the potato will admit; keep them in cold water until wanted, then drop them into boiling lard; when nearly done, take them out with a skimmer and drain them, boil up the lard again, drop the potatoes back and fry till done; this operation causes the fillets to swell up and puff.

POTATO CROQUETTES.  No. 1.