TO ROAST POTATOS UNDER MEAT.
Half boil large potatos, drain the water from them, and put them into an earthen dish or small tin pan, under meat that is roasting, and baste them with some of the dripping; when they are browned on one side, turn them and brown the other; send them up around the meat, or in a small dish.
POTATO BALLS.
Mix mashed potatos with the yelk of an egg, roll them into balls, flour them, or cover them with egg and bread crumbs, fry them in clean dripping, or brown them in a Dutch oven. They are an agreeable vegetable relish, and a supper dish.
JERUSALEM ARTICHOKES.
Are boiled and dressed in the various ways we have just before directed for potatos. They should be covered with thick melted butter, or a nice white or brown sauce.