As soon as they are done, if not ready to use, move to the back of the stove, that they may not burn.
Or cut each potato in lengthwise slices; dredge on a little flour; and fry brown on each side, watching carefully that they do not burn.

The fat from two or three slices of fried salt pork may be used for these.
LYONNAISE POTATOES.
Slice six cold boiled potatoes.

Mince very fine an onion and two or three sprigs of parsley,--enough to fill a teaspoon.

Melt in a frying-pan a tablespoonful of butter; put in the onion, and fry light brown; then add the potatoes, and fry to a light brown also, turning them often.

Put into a hot dish, stirring in the minced parsley, and pouring over them any butter that may be left in the pan.
STEWED POTATOES.
One pint of cold boiled potatoes cut in bits; one cup of milk; butter the size of an egg; a heaping teaspoonful of flour.