SARATOGA POTATOES

Have a little plane or cabbage cutter. Take two or three fine large potatoes and pare them. Cut them by rubbing them over the plane into slices as thin or thinner than a wafer. Put them for a few moments in ice water to become chilled. Then test some boiling lard to see if it is of the proper temperature. The slices must color quickly, but the fat must not be so hot as to turn them dark. Have ready some salt and a dish for the potatoes ; also a tin plate and a perforated ladle. Throw the slices of cold potato separately into the hot lard • keep them separated till they are of a delicate yellow color. Then skim them out on the tin plate, sprinkle them with salt and put them in the dish. Only fry five or six slices at a time until all are cooked. Two potatoes will make a large dishful.

If they are winter beets soak them overnight ; in any case be very careful not to prick or cut the skin before boiling, as they will then lose their color. Put them into boiling water and boil until tender. If they are served hot pour a little melted butter, pepper and salt over them. They are often served cold cut into slices, with vinegar over them, or cut into dice and mixed with other cold vegetables for a winter salad.