Cut about eight slices of pork into pieces about half an inch square, and fry a nice brown. Have ready one dozen cold potatoes cut into slices, and turn them into the pan with the fried pork, and dredge in a little salt and pepper, then stir and cut them into small pieces with the knife. When a light brown, serve.
Potatoes warmed in Gravy.
Slice cold potatoes as for frying, and turn them into the frying-pan, and to a dozen potatoes add a pint of cold gravy. Season with pepper and salt, and stir, and cut with a knife, until they are hot and in small pieces.
Fricassee of Potatoes.
Cut cold boiled potatoes into small squares, and put them in a basin with milk, pepper, and salt, allowing half a pint of milk to a dozen potatoes. Set the basin into another of hot water, and when it comes to a boil, add a tablespoonful of butter, and set on the stove, and let it boil up once, then serve.
Boiled Sweet Potatoes.
Wash and boil, with the skins on, forty-five minutes. They are much better baked than boiled, and I would cook them so generally.
Baked Sweet Potatoes.
Wash and wipe dry, and bake one hour. Do not cook squash when you have sweet potatoes.