132. Boiled Potatoes, No. 1

Select the potatoes as nearly as possible of the same size. Wash and boil them with the skins on.

Throw a little salt in the water. When they are soft, peel them and send them to the table hot. Or they may be mashed with butter, salt to the taste, and milk or cream in the proportion of an ounce of butter and half a gill of milk or cream to ten potatoes. They should be sent to the table immediately, as they spoil if they stand after they are done.

Put them over the fire, in cold water, or they will be likely to burst before they are cooked.

133. Boiled Potatoes, No. 2

Wash ten potatoes, boil them in water, with a little salt. When they are soft, peel them, put them in a pan, with an ounce of butter and half a gill of milk or cream. Mash them well, add more salt if necessary, and put them in a vegetable dish.

Have ready an egg beaten light; spread the egg over the potatoes, and brown it with a salamander, if you have one, or wash the pan of the shovel, heat it very hot, and hold it over the potatoes sufficiently near to brown the egg.

Serve it hot.

134. Fried Potatoes, No. 1

Boil some potatoes in water a little salted. When they are done, peel them, and set them away to cool. When cold, cut them in thin slices, season with salt and pepper, and dredge a little flour over them.

Have ready some hot lard in a pan, pour ill the potatoes, and fry them a delicate brown.

135. Fried Potatoes, No. 2

Boil some potatoes; when done, peel them, and set them away to get cold. Then chop them up fine, and add pepper and salt to the taste. Flour them, and fry in hot lard. They must be brown.

Some add a little vinegar just before they are taken out of the pan.

136. Fried Potatoes, No. 3

Boil some potatoes, peel, and mash them finely. To ten potatoes add half a gill of milk or cream, and pepper and salt to the taste.

Make the mashed potato in little cakes, flour them on both sides, and fry them in hot lard. If there are any cold mashed potatoes left from dinner, they may be cooked in this way for breakfast.

137. Fried Potatoes, No. 4

Boil some potatoes, mash and season them with pepper and salt.

To ten potatoes chop four onions and mix with the mashed potato, and half a gill of milk or cream.

Make it out in small cakes, dredge flour on both sides, and fry them in hot lard till they are of a light brown.

138. Fried Sweet Potatoes

Boil some sweet potatoes till they are soft enough to pass the prong of a fork through them, Peel them, and when they get cold slice them. Season with pepper and salt to the taste, dredge flour over, and fry them in hot lard. They should be of a fine light brown.

139. Roasted Potatoes

Wash them, and put them in a pan, in a moderate oven. When they can be easily pierced by a fork, they are done.

Serve them with the skins on. Those who reside in the country, and have wood fires, may roast them in the following manner. Sweep the hot stone in front of the fire, place the potatoes on it, and cover them with hot ashes. When they are soft, wipe the skins and send them to the table hot.

140. Potato Cakes

Boil six potatoes, mash them fine, and add to them three eggs, boiled hard and finely chopped, with salt and pepper to the taste, and a table spoonful of milk or cream.

Make it out in small cakes, flour them on both sides, and fry them a delicate brown

141. Potato Kale

Six potatoes. Half head of cabbage.

Two ounces of butter. One gill of cream.

Put your cabbage on to boil, with a little salt in the water; when it is nearly done, pare your potatoes and put them in with the cabbage. When the potatoes are soft, take them out - drain the cabbage - wipe a sauce-pan, or the pot they were boiled in, put the potatoes and cabbage into it, mash both very fine, add the butter and cream with salt and pepper to the taste. Set the pot over the fire and stir it till the potatoes are hot. Serve it immediately.

This is very good with cold meat.

142. Potato Salad

(A German Dish.)

Six potatoes. Six onions.

Two ounces of butter. Pepper, salt, and vinegar to the taste.

Boil the potatoes and the onions till they are soft; the onions require about as long again as the potatoes.

Wipe out the pot in which the potatoes were boiled, mash the onions in it, slice the potatoes, but do not mash them, and add to the onions, put in the butter, pepper, salt, and vinegar; set it over the fire and stir it till it is hot, when it will be ready for the table.

Some persons prefer it without the vinegar.

143. Potato Sausage

Of cold veal finely chopped add the same quantity of cold mashed potato, and season with pepper and salt to the taste.

Make it out in small cakes, flour them, and fry them a light brown.

They may be fried in sausage gravy if you have any left.

Cold potatoes left from dinner will answer for this dish.