White Potatoes

Pare then, thin, wash in plenty of cold water, and put them ever the fire in boiling water hardly to cover them, in a covered vessel, with a tittle salt; they require from twenty minutes to half an hour; if there is much difference in the size of the potatoes, cut the larger ones in half before you put them on to boil, that they may all be done at the same time; when they are tender, drain off the water, cover them almost close and let them dry for five minutes or more. This makes them mealy and white.

If you wish to boil potatoes with their skins on, wash them very clean and peel a strip all around the potato lengthwise, then put them in boiling water and proceed as above. Serve potatoes in a covered dish.

Mashed Potatoes

Prepare and boil the potatoes as above; after they have dried for five minutes or more, remove the lid of the vessel, throw on the potatoes a spoonful of salt and a piece of butter the size of a walnut; beat them and mash them with a potato-masher until the salt and butter are incorporated; then pour over them half a cup or more of cream, according to the quantity of potatoes. and beat them well with a large fork until perfectly light and creamy; keep the pot they were boiled in on one side of the range all the time you are preparing them. The longer you beat and mash them, 'he whiter and more light they are.

New Potatoes

Scrape the skins off with a knife, wash them in plenty of cold water and put them over the fire in boiling water, with a little salt; try them with a fork - they are spoiled if cooked too much. When tender, drain off the water and pour over them a white sauce (see Sauces).

Fried Potatoes

Slice raw potatoes lengthwise very thin, lay them in ice-water for half an hour, drain and wipe them and fry in boiling lard or sweet drippings a light brown, take them out very dry, sprinkle them with salt and pepper and serve quickly. The potatoes for this purpose should be cut as thin almost as paper.

Fried Potatoes, No. 2 (Saratoga)

Pare and wash them very clean and cut them down through the middle lengthwise in four quarters, have boiling lard to float and cover them, brown them in it; take out and lay them on a dish in the oven until all are finished; then sprinkle them with pepper and salt and serve in a covered dish. If preferred smaller, cut the quarters down again, making eight pieces of each potato (lengthwise).

Potatoes Warmed Over

Slice cold boiled potatoes, season them with pepper and salt and put them in a frying-pan, with butter the size of an egg; 6tir them about until thoroughly hot, dust over them a little flour, and stir in them a couple of tablespoons of milk; give another stir round for a minute or two and serve; or you may brown them in the butter by leaving out the flour and milk and keeping them covered over, stirring them occasionally.

Mashed Potato Warmed Over

Make up the potato into little balls the size of a walnut, flatten them and fry in drippings or lard a nice brown on both sides.