POTATOS MASHED.
When the potatos are thoroughly boiled, drain and dry them perfectly, pick out every speck, and rub them through a colander into a clean stew-pan; to a pound of potatos put half an ounce of butter, and a tablespoonful of milk; do not make them too moist; mix them well together. When the potatos are getting old and specked, and in frosty weather, this is the best way of dressing them—you may put them into shapes, touch them over with yelk of egg, and brown them very slightly before a slow fire.
POTATOS MASHED WITH ONIONS.
Prepare some onions by putting them through a sieve, and mix them with potatos; in proportioning the onions to the potatos, you will be guided by your wish to have more or less of their flavour.
TO ROAST POTATOS.
Wash and dry your potatos, (all of a size,) and put them in a tin Dutch oven, or cheese toaster; take care not to put them too near the fire, or they will get burned on the outside before they are warmed through. Large potatos will require two hours to roast them. To save time and trouble, some cooks half boil them first.
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,
