Modern cookery for private families

of good butter, for a small dish, and with four ounces or more for a large one, into a well-tinned stewpan or Keep them well shaken or tossed, that they may be equally done, and throw in some salt when they begin to stew. This is a good mode of dressing them when they are very young and watery. TO BOIL POTATOES. (_Captain Kater’s Receipt._) Wash, wipe, and pare the potatoes, cover them with cold water, and boil them gently until they are done, pour off the water, and sprinkle a little fine salt over them; then take each potato separately with a spoon, and lay it into a clean _warm_ cloth, twist this so as to press all the moisture from the vegetable, and render it quite round; turn it carefully into a dish placed before the fire, throw a cloth over, and when all are done, send them to table quickly. Potatoes dressed in this way are mashed without the slightest trouble; it is also by far the best method of preparing them for puddings or for cakes. TO ROAST OR BAKE POTATOES. Scrub and wash exceedingly clean some potatoes nearly assorted in size; wipe them very dry, and roast them in a Dutch oven before the fire, placing them at a distance from it, and keeping them often turned; or arrange them in a coarse dish, and bake them in a moderate oven. Dish them neatly in a napkin, and send them very hot to table; serve cold butter with them. 1-3/4 to upwards of 2 hours. SCOOPED POTATOES. (ENTREMETS.[106]) Footnote 106: Or second course dish. [Illustration] Wash and wipe some large potatoes of a firm kind, and with a small scoop adapted to the purpose,[107] form as many diminutive ones as will fill a dish; cover them with cold water, and when they have boiled very gently for five minutes pour it off, and put more cold water to them; after they have simmered a second time for five minutes, drain the water quite away, place the cover of the saucepan so as to leave an