Select potatoes that are nearly of the same size, peel them carefully, take out the eyes, wash them in cold water and put them into boiling water that has a teaspoonful of salt to a pint of water. The water must cover the potatoes and should begin to boil half an hour before you are ready to lift din-der and must be kept boiling until it is poured off. Cover the kettle and in twenty minutes try them with a fork (the time depends upon the size of the potatoes) and if they are almost done, pour off the water quick, set them on the side of the range and leave the cover a little open; shake them up two or three times to let the steam out and they will be floury and dry. They must be lifted as soon as they are done.
Must not be peeled, the skins must be scraped off, the potatoes washed in cold water and put into boiling water that has a little salt in it. The water must be kept boiling until the potatoes are done, then pour off the water, set them on the side of the range and leave the cover a little open to let out the steam. An excellent way of dressing new potatoes is to put some fresh butter with a tablespoonful of green parsley that has been washed and cut up fine into a saucepan and set it into a pan of boiling water and let it boil one minute, then pour it over the potatoes after they are lifted; serve with drawn butter from a sauce tureen.
After one quarter of a peck of potatoes have been boiled in salted water, cut them open to see if any of them are hollow, then put them into a flat stone crock that has been made warm, and mash them fine with a wooden beetle, then put in half a pint of hot sweet milk or cream and four ounces of fresh butter cut up in small pieces; mash them until they are light and smooth, then put them into a warm deep dish with a cover to it, and send to table hot.
Half a pound of pickled pork, half a pint of sliced onions, one tablespoonful of browned flour, two teaspoonfuls of salt, half a pint of vinegar, and three pints of sliced cold boiled potatoes. Cut the pork in thin slices, then cut in strips the size of the prong of a fork and then cut them up fine, put it into a frying pan and fry it brown and crispy, peel the onions, slice them, cut them up fine and put them in with the pork and cook them fifteen minutes, mix the flour with just water enough to make a thin paste and stir it in, then put in the salt, vinegar and potatoes last, stir it all together, but not to break the potatoes. As soon as it is hot lift.
Potatoes can be fried either in fresh butter, veal gravy or the marrow from beef soup bones, or the fat that is skimmed from the top of the soup, they are all very good. Put two tablespoonfuls of fresh butter into a frying pan and when it is hot put in one quart of sliced cold boiled potatoes, and one teaspoonful of salt and one half a saltspoonful of pepper. Fry them a light brown and send to table hot.
Take one quarter of a peck of yellow sweet potatoes that are of equal size; trim off the roots, wash them, put them into a pot of boiling water and cook them half an hour, then take them out, peel them and put them into a warm stone crock and mash them with a potato beetle, then add one quarter of a pound of fresh butter cut in small pieces and mash them until they are smooth. Send to table hot. They are excellent.
Boil the potatoes as in the preceding receipt, then take off the skins and when they are cold cut them in slices half an inch thick and fry them in butter a light brown.
Select potatoes that are of equal size and after they are washed and trimmed off put them into an oven hot enough to bake a yellow brown, and if they are of middle size they will be done in three quarters of an hour, large potatoes take longer, the time depends on the size of the potato and the heat of the oven.