agreeable flavor is imparted to them if roasted in hot embers (wood fire),
care being used to keep them covered with the hot embers.

3. Fried potatoes, as they are very generally served, are almost as
digestible as rocks, but not so tempting in all their grease-dripping
beauty as the latter. Many of you have doubtless seen the potatoes neatly
sliced and dumped into a frying pan full of hot lard, where they were
permitted to sink or float, and soak and sob for about a half hour or
more. When served, they presented the picturesque spectacle of miniature
potato islands floating at liberty in a sea of yellow grease. Now, if any
of you can relish and digest such a mess as that, I would advise you to
leave this clime, and eat tallow candles with the Esquimaux.

If you are fond of fried potatoes, cook them in this way:

Take what boiled potatoes are left from breakfast or dinner; when cold,
remove the jackets, and cut into thin slices, season with salt, pepper,
and a little Cayenne; have ready a hot frying pan, with enough meat
drippings or sweet lard to cover the bottom; put in the potatoes and fry a
rich brown, stirring constantly with a knife to prevent burning. Serve
very hot.

4. Mashed potatoes will be discussed further on.

5. Potato salads are appetizing and piquant, because they are usually made
up with strong condiments, onions, etc. They are, therefore, not very
digestible in themselves. Nevertheless, they are so palatable that we
cannot easily dispense with them; but, after eating them, if you expect to
have inward peace, either split wood, walk eight and a half miles, or take
some other light exercise.