).
1113. Potato Snow
Pick out the whitest potatoes, put them on in cold water; when they begin to crack, strain, and put them in a clean stewpan before the fire till they are quite dry, and fall to pieces; rub them through a wire sieve upon the dish they are to be sent up on, and do not disturb them afterwards.
1114. Potatoes Fried Whole
When nearly boiled enough, put them into a stewpan with a bit of butter, or some clean beef dripping; shake them about often, to prevent burning, till they are brown and crisp; drain them from the fat. It will be an improvement if they are floured and dipped into the yoke of an egg, and then rolled in finely sifted bread-crumbs.
1115. Potatoes Fried in Slices
Peel large potatoes, slice them about a quarter of an inch thick, or cut them into shavings, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping. Take care that the fat and frying-pan are quite clean; put it on a quick fire, and as soon as the lard boils, and is still, put in the slices of potato, and keep moving them until they are crisp; take them up, and lay them to drain on a sieve. Send to table with a little salt sprinkled over them.