Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

Shred two onions _very_ thin and put them into a frying-pan with two tablespoonfuls of butter. Fry the onion to a light brown; add the potatoes and fry until delicately colored, stirring frequently. Strew with chopped parsley and serve. Potato croquettes Into a pint of hot mashed potatoes stir a tablespoonful of butter, a beaten egg, salt and pepper and enough cream to make the potatoes of the proper consistency to be formed into croquettes. Roll in egg and cracker crumbs and set in the ice-box for an hour before frying in deep cottolene or other fat to a light brown. Drain in a hot colander. Potato omelet Beat two cupfuls of mashed potatoes to a cream with milk, salt and pepper and two tablespoonfuls of melted butter. Beat three eggs light and whip them into the potato mixture. Have a buttered frying-pan heated, turn the omelet into this and cook until set; turn out upon a hot platter. Chopped potatoes sautés Chop cold boiled potatoes evenly and rather coarsely. Put a tablespoonful of butter or of good dripping into a frying-pan and when hot stir the potato-dice into it, tossing and shaking until they are smoking hot. Pepper and salt and dish. An equal quantity of sweet potato dice mixed with the white will make the dish still better. Potatoes fried whole Boil potatoes of uniform size until just done. Sprinkle with salt. When cold roll in beaten egg and cracker crumbs and set in a cold place for an hour. Fry in deep, boiling cottolene or other fat, or in dripping to a golden brown. Fried green peppers Slice green peppers crosswise and remove the seeds and tough, white membrane. Melt a little butter in the frying-pan and fry the sliced peppers in this. They are an appetizing accompaniment to fried fish. Stuffed peppers Mince enough cold chicken to make a cupful and stir into it two tablespoonfuls of minced ham and one of melted butter. Season to taste. Cut the stems from green peppers so that they will stand upright. Cut off the tops of the peppers,