Pare large potatoes; cut them lengthwise: cut them into four pieces, of about a quarter of an inch thick. Have some butter boiling hot into which put the potatoes; keep turning them till they are done. Sprinkle a little salt on them before sending them to table.
TO STEW POTATOES.
Slice the potatoes and put them down to boil, with just enough water to cover them; when nearly done, pour off the water, and add milk and a lump of butter rolled in flour, parsley and salt.
MASHED POTATOES.
You can make mashed potatoes into any shape you wish them. Touch them over with the yolk of egg, and put them in an oven to brown.
TO ROAST POTATOES.
Large potatoes will roast in an hour. Do not put them too near the fire, or they will burn before they are cooked. Sweet potatoes, if they are large, will take an hour and a half to roast.
TO FRY SWEET POTATOES.
Parboil them, then peel; cut them in slices, and fry in butter: send them hot to table.