137. Boil some potatoes, mash and season them with pepper and salt.
To ten potatoes chop four onions and mix with the mashed potato, and half a gill of milk or cream.
Make it out in small cakes, dredge flour on both sides, and fry them in hot lard till they are of a light brown.
FRIED SWEET POTATOES.
138. Boil some sweet potatoes till they are soft enough to pass the prong of a fork through them. Peel them, and when they get cold slice them. Season with pepper and salt to the taste, dredge flour over, and fry them in hot lard. They should be of a fine light brown.
ROASTED POTATOES.
139. Wash them, and put them in a pan, in a moderate oven. When they can be easily pierced by a fork, they are done.
Serve them with the skins on. Those who reside in the country, and have wood fires, may roast them in the following manner. Sweep the hot stone in front of the fire, place the potatoes on it, and cover them with hot ashes. When they are soft, wipe the skins and send them to the table hot.
POTATO CAKES.
140. Boil six potatoes, mash them fine, and add to them three eggs, boiled hard and finely chopped, with salt and pepper to the taste, and a table spoonful of milk or cream.