Pour two quarts water on six or seven large peeled potatoes, adding two or three slices of middling; boil thoroughly done. Take them out, mash the potatoes well and return all to the same water, together with pepper, salt, one spoonful butter, and one quart milk, as for chicken soup.—Mrs. W.
OYSTERS AND OTHER SHELL FISH.
Stewed Oysters.
Put butter, salt and pepper in a stew-pan, and put the oysters to the butter and stew until perfectly done.—Mrs. D.
Stewed Oysters.
Take one-quarter pound nice butter, put it in a pan and melt, then pepper and salt, add a small piece of cheese. When it is all melted add one pint of oyster liquor, and boil; when hot, strain and put back in pan, then add oysters and boil five minutes.—Mr. K. N.
Stewed Oysters.
Pour into a stew-pan ½ gallon oysters.
2 tablespoonfuls pepper vinegar.