d boils and is still, put in the slices of
potatos, and keep moving them till they are crisp; take them up, and lay
them to drain on a sieve; send them up with very little salt sprinkled
on them.

* * * * *

POTATOS MASHED.

When the potatos are thoroughly boiled, drain and dry them perfectly,
pick out every speck, and rub them through a colander into a clean
stew-pan; to a pound of potatos put half an ounce of butter, and a
table-spoonful of milk; do not make them too moist; mix them well
together. When the potatos are getting old and specked, and in frosty
weather, this is the best way of dressing them--you may put them into
shapes, touch them over with yelk of egg, and brown them very slightly
before a slow fire.

* * * * *

POTATOS MASHED WITH ONIONS.

Prepare some onions by putting them through a sieve, and mix them with
potatos; in proportioning the onions to the potatos, you will be guided
by your wish to have more or less of their flavour.

* * * * *

TO ROAST POTATOS.

Wash and dry your potatos, (all of a size,) and put them in a tin Dutch
oven, or cheese toaster; take care not to put them too near the fire, or
they will get burned on the outside before they are warmed through.
Large potatos, will require two hours to roast them. To save time and
trouble, some cooks half boil them first.

* * * * *

TO ROAST POTATOS UNDER MEAT.

Half boil large potatos, drain the water from them, and put them into an
earthen dish or small tin pan, under meat that is roasting, and baste
them with some of the dripping; when they are browned on one side, turn
them and brown the other; send them up around the meat, or in a small
dish.

* * * * *

POTATO BALLS.

Mix mashed potatos with the yelk of an egg, roll them into balls, flour
them, or cover them with egg and bread crumbs, fry them in clean
dripping, or brown them in a Dutch oven. They are an agreeable vegetable
relish, and a supper dish.

* * * * *

JERUSALEM ARTICHOKES.

Are boiled and dressed in the various ways we have just before directed
for potatos. They should be covered with thick melted butter, or a nice
white or brown sauce.

* * * * *

CABBAGE.

Pick cabbages very clean, and wash them thoroughly; then look them
carefully