SARATOGA POTATOES

The potatoes should be nice and sliced with a potato-cutter. Two or three good sized potatoes, nicely peeled and cut '' thin as a wafer " will make a large sized dish full. When sliced, put them into icy cold water for a few moments to crisp them, then between two cloths to dry them. Use a deep kettle, as the fat is in danger of spattering over when the potatoes are put into it. A Scotch kettle is best, and every housekeeper should have one for frying. Have the fat hot, or the potatoes will soak fat. There should bo as much drippings

DOMESTIC FOWL BREAKFASTS. 155

for frying them us for doughnuts. When a nice brown, remove them from the fiit with a skimmer to a dry colander, wliich should be set in a plate in an open oven. Dredge a little salt over them. Do not cover the dish you serve them in as it makes them soaked and moist. They should be crisp.

BREAKFAST No. 53.

Cracked Wheat. Stewed Chicken. Macaroni.

Raised Waffles. Coffee.

Ripe Fruit.

STEWED CHICKEN. Cut the chicken into pieces, wash it in cold water, and cook in just water enough to cover it. When thoroughly done, transfer it to a platter, arranging the pieces tastefully. Stir a little smooth thickening to the liquor. Have ready some maca- roni, which has been boiled in a little salted water, put it into the gravy and let it boil a few minutes. Pour this over the chicken and serve.

156 ^VHAT TO GET FOR BREAKFAST.

BREAKFAST No. 54.

Oatmeal Mush. Turkey Hash. Hasty Pudding Fried in Crumbs.

Cranberry Sauce. Coffee.

Bread*-crumb Griddles.

TURKEY HASH. Chop fine the meat from cold roast turkey. Add enough gravy to moisten it. If you have none use a little butter instead. Heat hot, but do not boil it. Serve on slices of fried hasty pudding.