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Saratoga Potatoes.—Peel a quart of potatoes, cut them in very thin slices, and lay them in cold water and salt for an hour or more; then dry them on a towel, throw them into a deep kettle of smoking hot fat, and fry them light brown; take them out of the fat with a skimmer into a colander, scatter over them a teaspoonful of salt, shake them well about, and turn them on a platter to serve.

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.

The goose being stuffed, place it upon an iron trivet in a baking dish containing peeled potatoes and a few apples; add half-a-pint of water, pepper and salt, shake some flour over the goose, and bake it for about an hour and a-half.

Cut up the kidney in thin slices, fry them brown with a bit of butter or fat in a frying-pan, over a brisk fire, season with chopped parsley, shalot, pepper and salt, shake in a good table-spoonful of flour, add a few drops of vinegar, and nearly half a pint of water; stir the whole on the fire, while it boils, very gently, for a quarter of an hour; this, with a dish of well-boiled or baked potatoes, will produce a cheap and excellent dinner sufficient for six persons.

Scrape or peel the parsnips, and boil them in hot water till they are done quite tender, then drain off all the water, add a bit of butter, some chopped parsley, pepper and salt; shake them together on the fire until all is well mixed.