Broiled Potatoes

Cut whole boiled potatoes lengthwise, into slices a quarter of an inch thick, and lay upon a gridiron over a hot, bright fire. Brown on both sides, sprinkle with pepper and salt, lay a bit of butter upon each, and eat very hot.

Potato Cakes

Make cold mashed potato into flat cakes; flour and fry in lard, or good sweet dripping, until they are a light-brown.

Roast Sweet Potatoes

Select those of uniform size, wash, wipe, and roast until you can tell, by gently pressing the largest between the finger and thumb, that it is mellow throughout. Serve in their jackets.

Sweet, as well as Irish potatoes, are very good for picnic luncheon, roasted in hot ashes. This, it will be remembered, was the dinner General Marion set before the British officer as "quite a feast, I assure you, sir. We don't often fare so well as to have sweet potatoes and salt."

The feast was cleansed from ashes by the negro orderly's shirt-sleeve, and served upon a natural trencher of pine-bark.

Boiled Sweet Potatoes

Have them all as nearly the same size as possible; put into cold water, without any salt, and boil until a fork will easily pierce the largest. Turn off the water, and lay them in the oven to dry for five minutes. Peel before sending to table.

Or, +

Parboil, and then roast until done. This is a wise plan when they are old and watery. Boiling is apt to render them tasteless. Another way still is to boil until they are almost done, when peel and bake brown, basting them with butter several times, but draining them dry before they go to the table.

Fried Sweet Potatoes+

Parboil them, skin, and cut lengthwise into slices a quarter of an inch thick. Fry in sweet dripping or butter.

Cold boiled potatoes may be cooked in this way. Or you can chop them up with an equal quantity of cold Irish potatoes, put them into a frying-pan with a good lump of butter, and stir until they are hot and slightly brown.