Choose them of the largest size. Half boil them, and then having taken off the skins, cut the potatoes in slices, and fry them in butter, or in nice dripping.
Sweet potatoes are very good stewed with fresh pork, veal, or beef.
The best way to keep them through the cold weather, is to bury them in earth or sand; otherwise they will be scarcely eatable after October.
All vegetables of the cabbage kind should be carefully washed, and examined in case of insects lurking among the leaves. To prepare a cabbage for boiling, remove the outer leaves, and pare and trim the stalk, cutting it close and short. If the cabbage is large, quarter it; if small, cut it in half; and let it stand for a while in a deep part of cold water with the large end downwards. Put it into a pot with plenty of water, (having first tied it together to keep it whole while boiling,) and, taking off the scum, boil it two hours, or till the stalk is quite tender. When done, drain and squeeze it well. Before you send it to table introduce a little fresh butter between the leaves; or have melted butter in a boat. If it has been boiled with meat add no butter to it.
A young cabbage will boil in an hour or an hour and a half.
Boil separately some potatoes and cabbage. When done, drain and squeeze the cabbage, and chop or mince it very small. Mash the potatoes, and mix them gradually but thoroughly with the chopped cabbage, adding butter, pepper and salt. There should be twice as much potato as cabbage.
Cale-cannon is eaten with corned beef, boiled pork, or bacon.
Cabbages may be kept good all winter by burying them in a hole dug in the ground.