Directions for Cookery, in its Various Branches

It will save time to half-boil them before they are roasted. Send them to table with the skins on, and eat them with cold butter and salt. They are introduced with cold meat at supper. Potatoes keep best buried in sand or earth. They should never be wetted till they are washed for cooking. If you have them in the cellar, see that they are well covered with matting or old carpet, as the frost injures them greatly. SWEET POTATOES BOILED. If among your sweet potatoes there should he any that are very large and thick, split them, and cut them in four, that they may not require longer time to cook than the others. Boil them with the skins on in plenty of water, but without any salt. You may set the pot on coals in the corner. Try them with a fork, and see that they are done all through; they will take at least an hour. Then drain off the water, and set them for a few minutes in a tin pan before the fire, or in the stove, that they may be well dried. Peel them before they are sent to table. FRIED SWEET POTATOES. Choose them of the largest size. Half boil them, and then having taken off the skins, cut the potatoes in slices, and fry them in butter, or in nice dripping. Sweet potatoes are very good stewed with fresh pork, veal, or beef. The best way to keep them through the cold weather, is to bury them in earth or sand; otherwise they will be scarcely eatable after October. CABBAGE. All vegetables of the cabbage kind should be carefully washed, and examined in case of insects lurking among the leaves. To prepare a cabbage for boiling, remove the outer leaves, and pare and trim the stalk, cutting it close and short. If the cabbage is large, quarter it; if small, cut it in half; and let it stand for a while in a deep part of cold water with the large end downwards. Put it into a pot with plenty of water,