edge curries or fricassees; it must be first boiled till tender.
POTATOE SHAVINGS.
Take four fine large potatoes, and having peeled them, continue to cut them up as if peeling them in ribbons of equal width; then throw the shavings into a frying-pan, and fry of a fine brown; they must be constantly moved with a silver fork to keep the pieces separate. They should be laid on a cloth to drain, and placed in the dish lightly.
THE FRENCH WAY OF DRESSING SPINACH.
Wash and boil till tender, then squeeze and strain it; press it in a towel till almost dry; put it on a board, and chop it as finely as possible; then return it to the saucepan, with butter, pepper, and salt; stir it all the time, and let it boil fast.
STEWED SPINACH.
Scald and chop some spinach small; cut up an onion; add pepper and salt and brown sugar,
