elks in a soup plate,
pour on them a table spoonful of cold water, rub them with a wooden
spoon until they are perfectly dissolved; then add two spoonsful of oil:
when well mixed, put in a tea-spoonful of salt, one of powdered sugar,
and one of made mustard; when all these are united and quite smooth,
stir in two table spoonsful of common, and two of tarragon vinegar; put
it over the salad, and garnish the top with the whites of the eggs cut
into rings, and lay around the edge of the bowl young scallions, they
being the most delicate of the onion tribe.

* * * * *

TO BOIL POTATOS.

Wash them, but do not pare or cut them, unless they are very large; fill
a sauce-pan half full of potatos of equal size, (or make them so by
dividing the large ones,) put to them as much cold water as will cover
them about an inch; they are sooner boiled, and more savoury, than when
drowned in water; most boiled things are spoiled by having too little
water, but potatos are often spoiled by having too much; they must
merely be covered, and a little allowed for waste in boiling, so that
they must be just covered when done. Set them on a moderate fire till
they boil, then take them off, and set them by the fire to simmer
slowly, till they are soft enough to admit a fork; (place no dependence
on the usual test of their skin's cracking, which, if they are boiled
fast, will happen to some potatos when they are not half done, and the
inside is quite hard,) then pour off the water, (if you let the potatos
remain in the water a moment after they are done enough, they will
become waxy and watery,) uncover the sauce-pan, and set it at such a
distance from the fire as will secure it from burning; their superfluous
moisture will evaporate, and the potatos will be perfectly dry and
mealy. You may afterwards place a napkin, folded up to the size of the
sauce-pan's diameter, over the potatos, to keep them dry and mealy till
wanted, this method of managing potatos, is, in every respect, equal to
steaming them, and they are dressed in half the time.

* * * * *

TO FRY SLICED POTATOS.

Peel large potatos, slice them about a quarter of an inch thick, or cut
them in shavings round and round, as you would peel a lemon; dry them
well in a clean cloth, and fry them in lard or dripping. Take care that
your fat and frying-pan are quite clean; put it on a quick fire, watch
it, and as soon as the lar