Slice six cold boiled potatoes. Mince very fine an onion and two or three sprigs of parsley,--enough to fill a teaspoon. Melt in a frying-pan a tablespoonful of butter; put in the onion, and fry light brown; then add the potatoes, and fry to a light brown also, turning them often. Put into a hot dish, stirring in the minced parsley, and pouring over them any butter that may be left in the pan. STEWED POTATOES. One pint of cold boiled potatoes cut in bits; one cup of milk; butter the size of an egg; a heaping teaspoonful of flour. Melt the butter in a saucepan; add the flour, and cook a moment; and pour in the milk, an even teaspoonful of salt, and a saltspoonful of white pepper. When it boils, add the potatoes. Boil a minute, and serve. SARATOGA POTATOES. Pare potatoes, and slice thin as wafers, either with a potato-slicer or a thin-bladed, very sharp knife. Lay in very cold water at least an hour before using. If for breakfast, over-night is better. Have boiling lard at least three inches deep in a frying kettle or pan. Dry the potatoes thoroughly in a towel, and drop in a few slices at a time, frying to a golden brown. Take out with a skimmer, and lay on a double brown paper in the oven to dry, salting them lightly. They may be eaten either hot or cold. Three medium-sized potatoes will make a large dishful; or, as they keep perfectly well, enough may be done at once for several meals, heating them a few minutes in the oven before using. FISH BALLS. One pint of cold salt fish, prepared as on page 136, and chopped very fine. Eight good-sized, freshly-boiled potatoes, or enough to make a quart when mashed. Mash with half a teaspoonful of salt, and a heaping tablespoonful of butter, and, if liked, a teaspoonful of made mustard. Mix in the chopped fish, blending both thoroughly. Make into small, round cakes; flour on each side; and fry brown in a little drippings or fat of fried pork. A nicer way is to make into round balls, allowing a large tablespoonful to each. Roll in flour; or they can be egged and crumbed like croquettes. Drop into boiling lard; drain on brown paper, and serve hot. Fresh fish can be used in the same way, and is very nice. Breadcrumbs, softened in milk, can be used instead of potato, but are not so good. FISH HASH. Use either fresh fish or salt. If the former, double the measure of salt will be needed. Prepare and mix as in fish balls, allowing always double the amount of fresh mashed potato that you have of fish. Melt a large spoonful of butter or drippings in a frying-pan. When hot, put in the fish. Let it stand till brown on the bottom, and then stir. Do this two or three times, letting it brown at the last, pressing it into omelet form, and turning out on a hot platter, or piling it lightly. FISH WITH CREAM.