To Roast Potatoes
Half boil, take off the thin peel, and roast them of a beautiful brown.
To Fry Potatoes
Slice raw potatoes after the skin is removed, and fry either in butter, or thin batter.
To Mash Potatoes
Boil, peel, and break to paste the potatoes; then, to two pounds, add a quarter of a pint of milk, and a little salt, with two or three ounces of butter, and stir all well over the fire. Serve thus, or brown the top, when placed on the dish in a form, with a salamander; or in scollops.