and break-crumbs and bits of butter for a crust. Brown well in a
hot oven. When you do this, remember to make the sauce with three
cups of milk and two tablespoonfuls of flour and two of butter,
and then you will have enough for everything.


Hashed Browned Potatoes

Chop four cold potatoes fine, and add one teaspoonful of salt
and a very little pepper. Put a tablespoonful of butter in the
frying-pan, and turn it so it runs all over; when it bubbles
put in the potatoes, and smooth them evenly over the pan. Cook
till they are brown and crusty on the bottom; then put in a
teaspoonful of chopped parsley, and fold over like an omelette.


Saratoga Potatoes

Wash and pare four potatoes, and rub them on the potato-slicer
till they are in thin pieces; put them in ice-water for fifteen
minutes. Heat two cups of lard very hot, till when you drop in
a bit of bread it browns at once. Wipe the potatoes dry and drop
in a handful. Have a skimmer ready, and as soon as they brown
take them out and lay on brown paper in the oven, and put in
another handful.


Potato Cakes

Take two cups of mashed potato, and mix well with the beaten yolk