atoe slices, and keep moving them
till they are crisp. Take them up and lay them to drain on a sieve, and
then send them to table with a very little salt sprinkled over.--To fry
cold potatoes, put a bit of clean dripping into a fryingpan. When
melted, slice in the potatoes with a little pepper and salt; set them on
the fire, and keep them stirring. When quite hot, they are ready. This
is a good way of re-dressing potatoes, and making them palatable.

POTATOES MASHED. When the potatoes are thoroughly boiled, drain and dry
them well, and pick out every speck. Rub them through a cullender into a
clean stewpan: to a pound of potatoes allow half an ounce of butter, and
a spoonful of milk. Mix it up well, but do not make it too moist. After
Lady day, when potatoes are getting old and specked, and also in frosty
weather, this is the best way of dressing them. If potatoes are to be
mashed with onions, boil the onions, and pass them through a sieve. Mix
them with the potatoes, in such a proportion as is most approved.

POTATOES PRESERVED. To keep potatoes from the frost, lay them up in a
dry store room, and cover them with straw, or a linen cloth. If this be
not convenient, dig a trench three or four feet deep, and put them in as
they are taken up. Cover them with the earth taken out of the trench,
raise it up in the middle like the roof of a house, and cover it with
straw so as to carry off the rain. Better still if laid above ground,
and covered with a sufficient quantity of mould to protect them from the
frost, as in this case they are less likely to be injured by the wet.
Potatoes may also be preserved by suffering them to remain in the
ground, and digging them up in the spring of the year, as they are
wanted.

POTATOES ROASTED. Choose them nearly of a size, wash and dry the
potatoes, and put them in a Dutch oven, or cheese toaster. Take care not
to place them too near the fire, or they will burn on the outside before
they are warmed through. Large potatoes will require two hours to roast
them properly, unless they are previously half boiled. When potatoes are
to be roasted under meat, they should first be half boiled, drained from
the water, and placed in the pan under the meat. Baste them with some of
the dripping, and when they are browned on one side, turn and brown them
on the other. Send them up round the meat, or in a small dish.

POTATOES SCALLOPED. Having boiled and mashed the potatoes, butter some
clean