Late in the season, when turnips, parsnips, carrots, &c., begin to lose their sweetness, they may be greatly improved by adding a tea spoonful or two of sugar to the water they are boiled in.
BOILED POTATOES, No. 1.
132. Select the potatoes as nearly as possible of the same size. Wash and boil them with the skins on.
Throw a little salt in the water. When they are soft, peel them and send them to the table hot. Or they may be mashed with butter, salt to the taste, and milk or cream in the proportion of an ounce of butter and half a gill of milk or cream to ten potatoes. They should be sent to the table immediately, as they spoil if they stand after they are done.
Put them over the fire, in cold water, or they will be likely to burst before they are cooked.
BOILED POTATOES, No. 2.
133. Wash ten potatoes, boil them in water, with a little salt. When they are soft, peel them, put them in a pan, with an ounce of butter and half a gill of milk or cream. Mash them well, add more salt if necessary, and put them in a vegetable dish.
Have ready an egg beaten light; spread the egg over the potatoes, and brown it with a salamander, if you have one, or wash the pan of the shovel, heat it very hot, and hold it over the potatoes sufficiently near to brown the egg.
Serve it hot.