Roast Potatos
Potatos for roasting should always be large and fine. If small, “they go all to skin.” Select those that are nearest of a size, and wash them very clean, and wipe every one with a cloth. Put them into an oven, and let them roast or bake for more than two hours, turning them with a fork. Dish them in the skins, and send only cold butter to table with them. Bake sweet potatos in the same manner, but much longer. Small sweet potatos should be boiled; as, when small, they are not worth cooking in any other way; and when roasted there is scarcely any thing of them, but tough shriveled skin.