If you are fond of fried potatoes, cook them in this way: Take what boiled potatoes are left from breakfast or dinner; when cold, remove the jackets, and cut into thin slices, season with salt, pepper, and a little Cayenne; have ready a hot frying pan, with enough meat drippings or sweet lard to cover the bottom; put in the potatoes and fry a rich brown, stirring constantly with a knife to prevent burning. Serve very hot. 4. Mashed potatoes will be discussed further on. 5. Potato salads are appetizing and piquant, because they are usually made up with strong condiments, onions, etc. They are, therefore, not very digestible in themselves. Nevertheless, they are so palatable that we cannot easily dispense with them; but, after eating them, if you expect to have inward peace, either split wood, walk eight and a half miles, or take some other light exercise. More palatable, and proportionately digestible, are the following methods of cooking this useful vegetable: 1, Saratoga potatoes; 2, a la maitre d'hotel; 3, potato croquettes; 4, potatoes and cream; 5, a la Lyonnaise. 1. For _Saratogas_, pare and slice your potatoes as thin as possible, dropping them into cold water in which is dissolved a tiny piece of alum to make them crisp. Let them remain in the water for an hour or longer. Drain, and wipe perfectly dry with a tea towel. Have ready a quantity of boiling lard. Drop them in, and fry a delicate brown. Drain all grease from them, sprinkle with salt, and serve. Here, in the crisp slices, you will have the much desired dextrine. Or, in other words, your potato is already half digested. Eat three or four potatoes prepared thus, and you feel no inconvenience; but how would you feel did you devour three soggy, water-soaked _boiled_ potatoes? 2. For _a la maitre d'hotel_, pare the potatoes, cut into pieces half an inch wide, and the length of the potato; drop into cold water until wanted (an hour or so); then drain, and fry in boiling lard. Just as they begin to brown take them out with a skimmer; let them slightly cool; then put back, and fry a rich brown. This makes them puff up, and very attractive. 3. For _croquettes_, take finely mashed potatoes, and mix with salt, pepper, and butter, and sweet milk or cream enough to moisten thoroughly. Mix with this one well-beaten egg, and form into small balls, taking care to have them smooth. Have ready one plate with a beaten egg upon it, and another with cracker crumbs. Dip each ball into the egg, and then into the crumbs, and brown nicely. Lay the croquettes on brown paper first, to get rid of any superfluous grease, then serve on a napkin.