tender.

* * * * *

POTATOE SHAVINGS.

Take four fine large potatoes, and having peeled them, continue to cut
them up as if peeling them in ribbons of equal width; then throw the
shavings into a frying-pan, and fry of a fine brown; they must be
constantly moved with a silver fork to keep the pieces separate. They
should be laid on a cloth to drain, and placed in the dish lightly.

* * * * *

THE FRENCH WAY OF DRESSING SPINACH.

Wash and boil till tender, then squeeze and strain it; press it in
a towel till almost dry; put it on a board, and chop it as finely as
possible; then return it to the saucepan, with butter, pepper, and
salt; stir it all the time, and let it boil fast.

* * * * *

STEWED SPINACH.

Scald and chop some spinach small; cut up an onion; add pepper and
salt and brown sugar, with a little vinegar, stew all together gently;
serve with poached eggs or small forcemeat fritters. This forms a
pretty side-dish, and is also a nice way of dressing spinach to serve
in the same dish with cutlets.