r, half a pint of treacle, two ounces of
butter, half an ounce of ground ginger, a pinch of allspice, a
tea-spoonful of carbonate of soda, and a pinch of salt. Mix all the
above ingredients into a firm, well-kneaded stiff paste, divide this
into about twenty-four parts, roll these into shape like walnuts, place
them upon greased baking-tins at distances of two inches apart from each
other, and bake the gingerbread nuts in a rather brisk oven for about
fifteen minutes.

No. 135. HOW TO STEAM POTATOES.

Peel the potatoes thinly, wash them clean, put them in the steamer, over
_boiling_ water, which must be kept briskly boiling until the potatoes
are thoroughly done, the length of time depending very much on their
size. I am aware that it is not in the power of all to possess a
potato-steamer, although one may be purchased at Adams & Son's, in the
Haymarket, for a few shillings; and therefore I will give you
instructions how to boil potatoes.

No. 136. HOW TO BOIL POTATOES.

Wash the potatoes clean, and put them on to boil in a saucepan, with
cold water just enough to cover them; place the saucepan on the hob,
close to the fire, and allow them to remain in that position for a
quarter of an hour, by which time the water will have gradually reached
to the boiling point; the saucepan should now be allowed to boil until
the potatoes are done through, and then pour off the water; put the lid
on again with a cloth on the top, place the saucepan close to the fire
for about five minutes, and when you turn them out on their dish you
will find that you have a well-boiled, mealy potato before you.

No. 137. BAKED OR ROASTED POTATOES.

You do not require that I should tell you that when you have no oven you
can easily roast your potatoes by placing them on the hobs, bars, and
under the fire-grate; and if you are attentive to their being well
roasted, by turning them about now and then, so that they may be done
all over alike, you need not be deprived of a baked potato for the want
of an oven. When the potatoes are roasted, slightly squeeze each
separately in a cloth, to make them mealy, then split them open; season
them with a bit of butter, or dripping, a little bit of chopped shalot,
pepper, and salt, and this will afford you a nice relish for supper.

No. 138. HOW TO FRY POTATOES.

Peel, split, and cut the potatoes into slices of _equal_ thickness, say
the thickness of two penny pieces; and as they are cut out of ha