Potatoes cut in thin slices in long strips, in globular, angular, rhomboidal, and other irregular shapes, and fried in a kettle with a quantity of grease, are served as Saratoga, Julienne, Parisienne, and so on, while those fried in a spider or skillet in a smaller quantity of grease are served as potato _à la Français_, potato _à la Provençale_, potato _à la Barigoule_, etc., etc. But however varied the styles and however fanciful the names under which potatoes cooked in grease are made to do duty, they are all simply _fried potatoes_; and the important feature of their preparation is to have the grease in which they are to be fried—whether lard, butter, oil, or drippings—boiling hot when they are put into it, and to keep it so during the entire process of cooking. It is generally supposed that fried potatoes to be at all eatable must be served the moment they are taken from the fire; but if kept moderately warm, and at an even temperature, any of the above varieties—although not so delicious as when freshly cooked and hot—will remain in quite nice condition a considerable length of time. BROILED POTATOES.—Parboil potatoes, cut in slices about half an inch in thickness, place in a wire gridiron, and broil over a slow fire until well browned on both sides, then season with salt and pepper, and serve hot, with a little melted butter poured over them. Cold boiled potatoes are very nice broiled in the same manner. MASHED POTATO.—Special attention should be given to the preparation of such a universally favorite dish as mashed potato. Boil or steam pared potatoes till well cooked, drain, dry off, mash till fine and free from lumps, in a warm kettle or pan, stir in a little warm milk—unless the potato is preferred dry—add a small lump of butter, season with salt and pepper, and beat until light, with a wooden spoon or potato masher. The secret of making nice mashed potato consists in mashing the potato until very smooth before, and beating it until very light after, it has been seasoned. Cream potato is made by stirring cream into nicely mashed potato until of the desired consistency—snow potato by rubbing the potato through a colander or sieve, and allowing it to pile up in the dish in a snowy mass, and curly potato by rubbing it through a colander, letting it fall in long, white curls, in a pyramidal form, on the dish in which it is to be served, and then putting it in a hot oven till the surface is crisped. Potato croquettes are made by enriching mashed potato with beaten egg yolk, seasoning with salt, pepper, nutmeg or other condiments, forming into little balls or rolls, dipping in egg and bread crumbs, and frying in boiling grease. Duchesse potato is made by adding beaten egg to mashed potato, squeezing it through a pastry bag, or cutting in narrow strips two or three inches in length, and browning in the oven.