rid of any superfluous grease, then serve on a napkin.

4. _Potatoes and cream_ are prepared by mincing cold boiled potatoes fine,
putting them in a spider with a little melted butter in it, and letting
them fry slightly, keeping them well covered. Add a very small piece of
fresh butter, season with pepper and salt, and pour over them cream or
rich milk. Let them boil up once, and serve. This is a very nice dish, and
may be safely taken into delicate stomachs.

5. _A la Lyonnaise_ is prepared as follows: Take five cold potatoes, one
onion, butter, salt, and pepper. Slice the onion finely, and fry it in
butter until it begins to take color; add the sliced potatoes, salt and
pepper to taste, and keep shaking the saucepan until they are somewhat
browned. Serve hot.

A few random remarks about the preparation of albuminous foods. If the
albumen in food is hardened by prolonged cooking, it is rendered _less_
instead of more digestible. Therefore, the so-called _well-cooked_ meats
are really _badly-cooked_ meats. Meats should be only half done, or rare.
To do this properly, it is necessary to cook with a quick fire. Steaks
should be broiled, not fried. I am in accord with a well-known orator, who
said, recently, that "the person who fries a steak should be arrested for
cruelty to humanity." Some few meats should always be well cooked before
eating.[6]

[Footnote 6: These are the exceptions. Pork, on account of the prevalence
of disease in hogs, should be well done.]

The same law holds good with eggs as with meats. A hard-boiled egg is only
fit for the stomach of an ostrich; it was never intended by nature to