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Potatoes Fried With Eggs.
Slice cold boiled potatoes, and fry in butter till nicely brown, in this time heat i or 2 eggs, as below, and stir into the-potatoes nicely, and take up at once, so as not to harden the egg, but merely to cook slightly. One egg is enough for 3 or 4 persons who are not especially fond of potatoes; if most of the family are fond of them have plenty, and use-additional eggs to correspond. Choice.
Potatoes "Tip-Top. "—Boil 8 large potatoes in their skins, and let them cooL When cold, peel them and cut them into thick slices. Put into a stewpan 2 oz. of butter, in a thin slice; and when it is melted add 1 tea-spoon of well seasoned stock, or gravy (see gravy below), 1 tea-spoon of finely chopped parsley; chopped lemon, and 1 tea-spoon of mixed pepper and salt. Stir these well together over the fire till hot, add the potatoes, simmer 5 minutes, stir in the juice of a lemon and serve hot.
Remarks. —Of course, if you have no parsley, and do not like onions, do without either, and still it will be "tip-top. "
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