MASHED POTATOS.—
Having boiled the potatos till tender all through, drain them very dry in a cullender, and mash them smoothly with a potato beetle, a large wooden spoon, or a short-handled wooden ladle. When all are nicely mashed, add gradually plenty of fresh butter, and some cream or rich milk. On no account spoil the potatos by putting any water to them, when mashing. Put them into a deep dish or mould, and brown them with a salamander.
POTATO CAKES.—
After the mashed potatos are mixed with butter in a deep earthen pan, beat them with a wooden spoon to render them very light. Then make them up into thick flat cakes, about the size of a muffin, and brown each with a salamander.
COUNTRY POTATOS.—
Having boiled and peeled some fine newly-dug potatos, melt some butter in a sauce-pan, with cream, instead of flour and water, and pour it plentifully into the dish of potatos; seasoning with black pepper and sweet marjoram leaves. Where cream is plenty, this is a very nice way of cooking. Serve them up with the sauce poured over them, and around them. They must be well boiled, and tender all through.