fast, will happen to some potatoes
when they are not half done, and the insides quite hard). Then pour the
water off (if you let the potatoes remain in the water a moment after
they are done enough, they will become waxy and watery), uncover the
sauce-pan, and set it at such a distance from the fire as will secure it
from burning; their superfluous moisture will evaporate, and the
potatoes will be perfectly dry and mealy.

You may afterward place a napkin, folded up to the size of the
sauce-pan's diameter, over the potatoes, to keep them hot and mealy till
wanted.

_Obs._--This method of managing potatoes is in every respect equal to
steaming them; and they are dressed in half the time.

There is such an infinite variety of sorts and sizes of potatoes, that
it is impossible to say how long they will take doing: the best way is
to try them with a fork. Moderate-sized potatoes will generally be done
enough in fifteen or twenty minutes. See _Obs._ to No. 106.

_Cold Potatoes fried._--(No. 102*.)

Put a bit of clean dripping into a frying-pan: when it is melted, slice
in your potatoes with a little pepper and salt; put them on the fire;
keep stirring them: when they are quite hot, they are ready.

_Obs._--This is a very good way of re-dressing potatoes, or see No. 106.

_Potatoes boiled and broiled._--(No. 103.)

Dress your potatoes as before directed, and put them on a gridiron over
a very clear and brisk fire: turn them till they are brown all over, and
send them up dry, with melted butter in a cup.

_Potatoes fried in Slices or Shavings._--(No. 104.)

Peel large potatoes; slice them about a quarter of an inch thick, or cut
them in shavings round and round, as you would peel a lemon; dry them
well in a clean cloth, and fry them in lard or dripping. Take care that
your fat and frying-pan are quite clean; put it on a quick fire, watch
it, and as soon as the lard boils, and is still, put in the slices of
potato, and keep moving them till they are crisp. Take them up, and lay
them to drain on a sieve: send them up with a very little salt sprinkled
over them.

_Potatoes fried whole._--(No. 105.)

When nearly boiled enough, as directed in No. 102, put them into a
stew-pan with a bit of butter, or some nice clean beef-drippings; shake
them about often (for fear of burning them), till they are brown and
crisp; drain them from the fat.

_Obs._--It will be an elegant improvement to the last three receipts,