ll a saucepan half full of potatoes of an equal size, and add
as much cold water as will cover them about an inch. Most boiled things
are spoiled by having too little water, but potatoes are often spoiled
by too much: they should merely be covered, and a little allowed for
waste in boiling. Set them on a moderate fire till they boil, then take
them off, and place them on the side of the fire to simmer slowly, till
they are soft enough to admit a fork. The usual test of their skin
cracking is not to be depended on, for if they are boiled fast this will
happen when the potatoes are not half done, and the inside is quite
hard. Pour off the water the minute the potatoes are done, or they will
become watery and sad; uncover the saucepan, and set it at such a
distance from the fire as will prevent its burning; the superfluous
moisture will then evaporate, and the potatoes become perfectly dry and
mealy. This method is in every respect equal to steaming, and the
potatoes are dressed in half the time.

POTATOES BROILED. Parboil, then slice and broil them. Or parboil, and
set them whole on the gridiron over a very slow fire. When thoroughly
done, send them up with their skins on. This method is practised in many
Irish families.

POTATOES IN CREAM. Half boil some potatoes, drain and peel them nicely,
and cut into neat pieces. Put them into a stewpan with some cream, fresh
butter, and salt, of each a proportion to the quantity of potatoes; or
instead of cream, put some good gravy, with pepper and salt. Stew them
very gently, and be careful to prevent their breaking.

POTATOES FRIED. If they are whole potatoes, first boil them nearly
enough, and then put them into a stewpan with a bit of butter, or some
nice clean beef drippings. To prevent their burning, shake them about
till they are brown and crisp, and then drain them from the fat. It
would be an elegant improvement, to flour and dip them in the yolk of
an egg previous to frying, and then roll them in fine sifted bread
crumbs: they would then deserve to be called potatoes full dressed.--If
to be fried in slices or shavings, peel some large potatoes, slice them
about a quarter of an inch thick, or cut them in shavings round and
round, as in peeling a lemon. Dry them well in a clean cloth, and fry
them in lard or dripping. Take care that the fat and the fryingpan are
both perfectly clean. Put the pan on a quick fire; as soon as the lard
boils, and is still, put in the pot