Boiled Potatoes

If the potatoes are new, wash clean and pa into boiling water; boil thirty minutes, and serve immedi ately. As they grow older, scrape the skin off before boiling. For old potatoes, have a sharp knife with a thin blade, and pare the potatoes, having the skin as thin as possible. They are very much better if they stand in cold water a few hours before boiling; then put them in boiling water and boil thirty minutes. When they have boiled fifteen minutes, throw in a handful of salt. When done, turn off the water and let them stand on the back part of the range three minutes, then shake them up once and turn into the dish, and send to the table.

Mashed Potatoes

Prepare and boil as for plain, and then mash. To two dozen potatoes add one cup of boiling milk and one spoonful of butter. If they arc not salt enough, add a little more. They should be dished as soon as mashed. Heap them in the dish in an oval form, smooth and in-dent with the knife.

Browned Potatoes

Prepare and mash as for plain mashed potatoes;, then heap them in an oval form on a buttered tin sheet. Smooth with a knife, and then dip the knife in milk and smooth over again, wetting every part with the milk, and place in the oven to brown; they will brown in twenty minutes in a hot oven. I would not recommend browning potatoes, as the moisture, being baked in, spoils the flavor and renders them clammy. They look handsome made into pear shapes and browned.

Baked Potatoes

Be very particular to wash every part of the potato clean, as many persons eat the skin. Put them in a pan (have an old one for this purpose), and bake in a moderate oven fifty minutes. There is such a difference in ovens that each one must learn for herself what the time will be for each; for some will bake in less time, and some will take much longer than the time designated.

Fried Potatoes

Pare and slice thin raw potatoes, and let them stand in cold water several hours; if in summer, put a piece of ice in the water. Cut the slices lengthwise of the potato. Have ready u basin with boiling drippings or lard, drain the potatoes a minute in the cullender, and drop them into the boiling fat, and fry a light brown; take them out with a skimmer, and lay them in a dry cullender, which should be placed in a tin pan and set in an open oven. There should be as much fat as for frying doughnuts, and there should not be any more potatoes put in at a time than will fry brown and not stick together. Have the basin in which you fry quite deep, as there is danger of the fat boiling over when the potatoes are put in. When you take the potatoes up, dredge a little salt over them. When potatoes are cooked in this manner, they will be light and crisp. If they do not get cooked enough at first, they are very much improved by dropping them into the fat for one minute, after they have been standing in the oven a while.

Fried Boiled Potatoes

Cut the potatoes into slices, and fry in either pork fat or nice drippings. Have just fat enough in the pan to prevent their sticking, and sprinkle with salt while cooking. When these are brown, take them up and put in a little more fat, and fry as before.

Potatoes Warmed With Pork

Cut about eight slices of pork into pieces about half an inch square, and fry a nice brown. Have ready one dozen cold potatoes cut into slices, and turn them into the pan with the fried pork, and dredge in a little salt and pepper, then stir and cut them into small pieces with the knife. When a light brown, serve.

Potatoes Warmed In Gravy

Slice cold potatoes as for frying, and turn them into the frying-pan, and to a dozen potatoes add a pint of cold gravy. Season with pepper and salt, and stir, and cut with a knife, until they are hot and in small pieces.

Fricassee Of Potatoes

Cut cold boiled potatoes into small squares, and put them in a basin with milk, pepper, and salt, allowing half a pint of milk to a dozen potatoes. Set the basin into another of hot water, and when it comes to a boil, add a table spoonful of butter, and set on the stove, and let it boil up once, then serve.

Boiled Sweet Potatoes

Wash and boil, with the skins on, forty-five minutes. They are much better baked than boiled, and I would cook them so generally.

Baked Sweet Potatoes

Wash and wipe dry, and bake one hour. Do not cook squash when you have sweet potatoes.