3 cupfuls sliced, cold potatoes

4 medium-sized onions

1/2 tablespoonful minced parsley (optional)

4 tablespoonfuls butter, or other fat Salt and pepper

Slice the onions and fry them, until yellowed, in the fat. Then add the potatoes, dust with salt and pepper, and cook gently until the fat has been absorbed. Sprinkle over the parsley, after the potatoes have been transferred to a serving dish.

Italian Lyonnaise Potatoes

2 cupfuls cold diced potatoes 2 tablespoonfuls sliced onion 2 tablespoonfuls green pepper minced, if convenient

1/2 cupful diced celery or cabbage

3/4 cupful tomato juice 1 tablespoonful flour

2 tablespoonfuls butter

Fry the celery, pepper and onions in the butter until yellow. Add the flour, and, gradually, the tomato to make a sauce. Turn in the potato and let cook slowly ten minutes in the oven. Season with salt and a little pepper to taste.

French Potato Balls

Pare potatoes, cut out balls with a French vegetable cutter, boil in salted water till tender, drain, roll in minced parsley and serve.