Well wash them, rub off the skins with a coarse cloth or brush,
and put them into boiling water, to which has been added salt, at
the rate of one heaped teaspoonful to two quarts. Let them boil till
tender--try them with a fork; they will take from ten or fifteen
minutes to half an hour, according to size. When done, pour away the
water, and set by the side of the fire, with the lid aslant. When they
are quite dry, have ready a hot vegetable dish, and in the middle
of it put a piece of butter the size of a walnut--some people like
more--heap the potatoes round it and over it, and serve immediately.
We have seen very young potatoes, no larger than a marble, parboiled,
and then fried in cream till they are of a fine auburn color; or else,
when larger, boiled till nearly ready, then sliced and fried in cream,
with pepper, salt, a very little nutmeg, and a flavoring of lemon
juice. Both make pretty little supper dishes.
POTATOES ROASTED UNDER THE MEAT.--These are very good; they should
be nicely browned. Half boil large mealy potatoes; put into a baking
dish, under the meat roasting; ladle the gravy upon them occasionally.
They are best done in an oven.
POTATO RIBBONS.--Cut the potatoes into slices, rather more than half
an inch thick, and then pare round and round in very long ribbons.
Place them in a pan of cold water, and a short time before wanted
drain them from the water. Fry them in hot lard, or good dripping,
until crisp and browned; dry them on a soft cloth, pile them on a hot
dish, and season with salt and cayenne.
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