er it with the
crust.

95. _Scolloped Oysters._

Pound rusked bread or crackers fine--butter scollop shells or tins,
sprinkle on the bread crumbs, then put in a layer of oysters, a small
lump of butter, pepper, salt, and a little of the oyster juice--then put
on another layer of crumbs and oysters, and so on till the shells are
filled, having a layer of crumbs at the top. Bake them till a light
brown.

96. _Potatoes._

The best way to cook Irish potatoes, is to pare and put them in a pot,
with just boiling water enough to prevent their burning, and a little
salt. Cover them tight, and let them stew till you can stick a fork
through them easily. If any water remains in the pot, turn it off, put
the pot where it will keep moderately warm, and let the potatoes steam a
few moments longer. The easiest way to cook them, is to put them in
boiling water, with the skins on, and boiled constantly till done. They
will not be mealy if they lie soaking in the water without boiling. They
are more mealy to peel them as soon as tender, and then put back in the
pot without any water, and set in a warm place where they will steam,
with the lid of the pot off. Old and poor potatoes are best boiled till
soft, then peeled and mashed fine, with a little salt, butter, and very
little milk put in--then put into a dish, smoothed over with a knife, a
little flour sprinkled over it, and put where it will brown. Cold
mashed, or whole boiled potatoes, are nice cut in slices, and fried with
just butter or lard enough to prevent their burning. When brown on both
sides, take them up, salt and butter them. Most potatoes will boil in
the course of half an hour--new ones will boil in less time. Sweet
potatoes are better baked than boiled.

97. _Potato Snow Balls._

Take the white mealy kind of potatoes--pare them, and put them into just
boiling water enough to cover them--add a little salt. When boiled
tender, drain off the water, and let them steam till they break to
pieces--take them up, put two or three at a time compactly together in a
strong cloth, and press them tight, in the form of a ball--then lay them
in your potatoe dish carefully, so as not to fall apart.

98. _Turnips._

White turnips require about as much boiling as potatoes. When tender,
take them up, peel and mash them--season them with a little salt and
butter. Yellow turnips require about two hours boiling--if very large,
split them in two. The tops of white turnips m