BROILED POTATOES

Cut cold boiled potatoes into thin slices lengthwise; dip each slice in a little melted butter, dust it with salt and pepper, and broil it over a clear fire until a golden brown.

For dyspeptics it is better to broil the potato first and add the butter after,as the heating of the butter renders it indigestible.Sweet potatoes may be broiled after this same rule, and would be less greasy than when fried.

Vegetable Browned Hash

Chop two or three cold boiled potatoes rather fine, add an equal quantity of chopped carrot, and either string beans or peas, which ever you happen to have left over. You can add to this a cupful of stewed cabbage.

Put two tablespoonfuls of butter into a shallow frying pan, mix the vegetables, put them into the butter, let them stand over a slow fire until they are browned thoroughly and crusted in the bottom.

Fold one half carefully over the other, and press the two halves together;cook just a moment longer, and turn out on to a heated platter.This is a nice dish to serve with omelet and tomato sauce for luncheon or supper.