POTATOES A LA DUCHESSE. Take cold mashed potatoes that are nicely seasoned with salt and pepper, form into little round cakes, put them on a tin, glaze over with beaten egg and brown in the oven. Arrange on a platter, garnish with parsley and serve. SARATOGA CHIPS. Peel some medium-sized white potatoes, and slice them very thin. It is better to have a potato slicer for these, if possible, as it cuts them so quickly and perfectly. Wash the potatoes in one or two waters, then cover with fresh water and lay a lump of ice on the top of them. Let them stand an hour, if convenient, drain in a colander, wipe dry with a towel, and fry in boiling fat--not too many at a time in the basket or they will stick together, and will not brown. Have a quick fire, and fry until brown and crisp, drain on paper, sprinkle with salt and serve. FRENCH FRIED POTATOES. Peel some potatoes and cut in finger lengths, not too thick, cover with ice water, and if they are old it is better to let them stand two hours. Drain, wipe dry, and fry in boiling fat as Saratoga chips--not too many at a time. When they are a nice brown lift the basket from the fat, sprinkle with salt, shake the grease from them and remove with a skimming spoon, drain on paper and serve at once. POTATOES A LA MAITRE D'HOTEL. Cut cold boiled potatoes in round slices, not too thick, put in a saucepan with some melted butter, pepper and salt. When they are hot add some lemon juice and a little minced parsley and serve. POTATOES LYONNAISE. Fry a little onion cut in thin slices in plenty of butter; when a delicate brown add some cold boiled potatoes cut in slices of medium thickness, mixing them with the onion by tossing them together rather than stirring, as this breaks them. Cook until a nice color, drain them, put in a dish and sprinkle a little minced parsley over them. POTATOES A LA PARISIENNE. Peel and wash some potatoes, scoop out into little balls with a potato scoop, which is made for the purpose. Boil for five minutes, put in melted butter in a saucepan until each potato is well covered with the butter, turn them into a pan, and brown in the oven. Turn out on a dish and sprinkle with minced parsley and a little salt. POTATOES CREAMED AND BROWNED. Take a pint of cold boiled potatoes, cut into dice of uniform size. Have ready a pint of cream sauce, toss the potatoes in this, season with salt and white pepper to taste, put in a baking dish, sprinkle with dried bread crumbs and a tablespoonful of American Edam cheese. A few drops of onion juice, if liked, may be added before putting the potatoes into the dish. Set it in the oven a few minutes, until it becomes a golden brown and serve. Do not let it stand in the oven long or it will dry. POTATO PUFF.