Roast Potatos

Potatos for roasting should always be large and fine. If small, "they go all to skin." Select those that are nearest of a size, and wash them very clean, and wipe every one with a cloth. Put them into an oven, and let them roast or bake for more than two hours, turning them with a fork. Dish them in the skins, and send only cold butter to table with them. Bake sweet potatos in the same manner, but much longer. Small sweet potatos should be boiled; as, when small, they are not worth cooking in any other way; and when roasted there is scarcely any thing of them, but tough shriveled skin

Baked Potatos

Pare some fine potatos all about the same size, and cover with them the whole bottom of a large deep earthen dish; lay them close together so that they all touch. Bake them under a nice piece of beef, veal, or pork, raised above them on a trivet. The gravy from the meat will drip upon them as soon as it begins to bake. They must bake till they are nicely browned, and till a fork will easily go through them. Have a smaller dish of potatos baked without meat, in a dish by themselves, as potatos pared before baking are much liked. Lay some bits of fresh butter among those that are cooked without any meat.

To Boil New Potatos

Rub each one with a coarse cloth to clear off the skin, it being too thin for paring. Wash them well, and cut a small piece off the top and bottom of each potato, to make them boil tender all through. Put no salt in the water, and boil them till soft. Serve them plain, and eat them with cold butter - or, put them into a sauce-pan, and stew them in butter.

Mashed Potatos

Having boiled the potatos till tender all through, drain them very dry in a cullender, and mash them smoothly with a potato beetle, a large wooden spoon, or a short-handled wooden ladle. When all are nicely mashed, add gradually plenty of fresh butter, and some cream or rich milk. On no account spoil the potatos by putting any water to them, when mashing. Put them into a deep dish or mould, and brown them with a salamander.

Potato Cakes

After the mashed potatos are mixed with butter in a deep earthen pan, beat them with a wooden spoon to reder them very light. Then make them up into thick flat cakes, about the size of a muffin, and brown each with a salamander.

Country Potatos

Having boiled and peeled some fine newly-dug potatos, melt some butter in a sauce-pan, with cream, instead of flour and water, and pour it plentifully into the dish of potatos; seasoning with black pepper and sweet marjoram leaves. Where cream is plenty, this is a very nice way of cooking. Serve them up with the sauce poured over them, and around them. They must be well boiled, and tender all through.

Fried Potatos

The potatos must be raw, large, unblemished, and of a good round shape. First take off a thin paring of the skin. Then pare the whole potato round and round, (not too thin,) till you have gone through it all, and nothing is left unpared but a little lump in the centre. Then put these continuous rings of potato into a frying-pan, in which is boiling plenty of fresh butter, or butter and lard mixed. Fry them brown and tender, and arrange them handsomely in a dish for breakfast.

Another Way. - Slice thin a sufficiency of fine raw potatos, and lay them in a pan of cold water to soak for an hour or more. Then pour off that water entirely, and replace it with fresh. Let them remain in this for another hour, or till it is time to cook them. Put them into a frying-pan that has in it plenty of fresh butter or lard, enough, while frying, to keep the potatos near the surface. Fry them till perfectly well done and tender.

Attempting to re-cook cold potatos renders them more hard and tough.

When once cold, potatos always remain indigestible, cook them as you will.