New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

their skins on. The latter is done in many Irish families. _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. _To mash Parsnips._ Boil tender; scrape them; then mash into a stewpan, with a little cream, a good piece of butter, pepper, and salt. _To keep Green Peas._ Shell, and put them into a kettle of water when it boils: give them two or three warms only, and pour them into a colander. When the water drains off, turn them on a dresser covered with cloth; pour them on another cloth to dry perfectly: then bottle them in widemouth bottles, leaving only room to pour clarified mutton suet upon them an inch thick, and for the cork; rosin it down, and keep in a cellar, or in the earth, as ordered for gooseberries. Boil them, with a bit of butter, a spoonful of sugar, and a bit of mint, till tender, when to be used. _Another way, as practised in the Emperor of Russia’s Kitchen._ Shell, scald, and dry as above. Put them on tins or earthen dishes in a cool oven to harden, once or twice. Keep them in paper bags hung up in the kitchen. When to be used, let them lie an hour in water; then set them on with cold water, and a bit of butter, and boil till ready. Put a sprig of dried mint to boil with them. _To preserve French Beans, to eat in the Winter._ Pick them young, and throw into a little wooden keg a layer three inches deep; then sprinkle with salt: