Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

without paring, which allows the moisture to escape; this is an improvement: you can then either peel them or send them to table without peeling. To Stew Potatoes. Chop or slice cold potatoes; season with pepper and salt; stew them, with a little butter and milk, and a dust of flour; when nearly done, stir in a yelk of egg with some chopped parsley--they will cook in a few minutes, and may be sliced over night if you wish an early breakfast. Sweet Potatoes. To boil sweet potatoes, put them in a pot with plenty of water; let them boil fast till you can run a fork through the largest; then pour off the water, and leave them in the pot a quarter of an hour; you can then peel the skin off or leave it on. Some prefer them baked in a dutch-oven; they should have a quick heat; large potatoes will take an hour to bake. It has been found a good way to boil them, till nearly done; then peel and bake them--they are drier and nicer. To Fry Potatoes. Cold potatoes are very good fried for breakfast with scraps of bacon; if they have been mashed, make them out in cakes with a little flour, and fry them brown, or slice them. Tomatoes. If you wish to bake tomatoes in the oven with bread, pour boiling water on, and skin them; cut them in small pieces; season with salt and pepper, and put them in a pan with crumbs of bread and butter; cover the pan with a plate, and bake three-quarters of an hour; when done, mash them and take them out on a dish. To Fry Tomatoes. Slice them, season with pepper and salt, and fry in hot butter; if they are green, dip them in flour after being seasoned. Tomato Omelet. Pour boiling water on the tomatoes, skin and cut them fine; to one quart of this, put two chopped onions and a lump of butter the size of an egg; let them boil half an hour, then mash them; put in grated