can then peel enough for dinner with a knife in a few minutes. When they
are older, boil them with the skins on, and squeeze them separately in a
cloth, to make them mealy. New potatoes are nice with cream and butter
over them.

In boiling old potatoes, some persons cut them round without paring,
which allows the moisture to escape; this is an improvement: you can
then either peel them or send them to table without peeling.


To Stew Potatoes.

Chop or slice cold potatoes; season with pepper and salt; stew them,
with a little butter and milk, and a dust of flour; when nearly done,
stir in a yelk of egg with some chopped parsley--they will cook in a few
minutes, and may be sliced over night if you wish an early breakfast.


Sweet Potatoes.

To boil sweet potatoes, put them in a pot with plenty of water; let them
boil fast till you can run a fork through the largest; then pour off the
water, and leave them in the pot a quarter of an hour; you can then peel
the skin off or leave it on. Some prefer them baked in a dutch-oven;
they should have a quick heat; large potatoes will take an hour to bake.
It has been found a good way to boil them, till nearly done; then peel
and bake them--they are drier and nicer.


To Fry Potatoes.