nd, let
them be dropped into a pan of cold water. When about to fry the
potatoes, first drain them on a clean cloth, and dab them all over, in
order to absorb all moisture; while this has been going on, you will
have made some kind of fat (entirely free from water or gravy, such as
lard, for instance) very hot in a frying-pan, and into this drop your
prepared potatoes, only a good handful at a time; as, if you attempt to
fry too many at once, instead of being crisp, as they should be, the
potatoes will fry flabby, and consequently will be unappetising. As soon
as the first lot is fried in a satisfactory manner, drain them from the
fat with a skimmer, or spoon, and then fry the remainder; and when all
are fried, shake a little salt over them.

No. 139. HOW TO FRY POTATOES AN EASIER WAY.

When it happens that you have some cold boiled potatoes, this is the way
to fry them:--First cut the potatoes in thick slices, and fry them in a
frying-pan with butter or dripping, just enough to season them, and as
they fry, lift or scrape them from the bottom of the pan with an iron
spoon, to prevent them from sticking to the bottom and burning, which,
by imparting a bitter taste, would spoil them; when all are fried of a
very light brown colour, season with pepper and salt.

No. 140. HOW TO MASH POTATOES.

Either steam or boil the potatoes, as indicated in Nos. 135 and 136, and
immediately after they are done, while steaming hot, put the potatoes
into a clean saucepan, and break or mash them by stirring them
vigorously with a fork; when all are broken smooth and mealy, add a
little _hot_ milk, with a bit of butter, pepper, and salt; work the
whole well together for a few minutes, and eat the mashed potatoes while
hot.

No. 141. BAKED MASHED POTATOES.

Prepare the mashed potatoes as shown in the preceding Number, put them
in a dish, smooth them over with a knife, put some bits of butter on the
top, and set them before the fire, turning them occasionally to brown
them equally all round.

No. 142. MASHED POTATOES WITH LING.

Ling is a kind of dried salt fish; it is cheaper than the ordinary sort
of salted codfish. It should be washed and well soaked in plenty of
tepid water for six hours before it is boiled in cold water; when taken
out of the pot it should be divided into large flakes, mixed with mashed
potatoes, and baked in a dish, as directed in the preceding Number.

No. 143. HOW TO STEW POTATOES.

First boil