boil, then take them off, and set them by the fire to simmer slowly, till they are soft enough to admit a fork; (place no dependence on the usual test of their skin’s cracking, which, if they are boiled fast, will happen to some potatos when they are not half done, and the inside is quite hard,) then pour off the water, (if you let the potatos remain in the water a moment after they are done enough, they will become waxy and watery,) uncover the sauce-pan, and set it at such a distance from the fire as will secure it from burning; their superfluous moisture will evaporate, and the potatos will be perfectly dry and mealy. You may afterwards place a napkin, folded up to the size of the sauce-pan’s diameter, over the potatos, to keep them dry and mealy till wanted, this method of managing potatos, is, in every respect, equal to steaming them, and they are dressed in half the time.
TO FRY SLICED POTATOS.
Peel large potatos, slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping. Take care that your fat and frying-pan are quite clean; put it on a quick fire, watch it, and as soon as the lard boils and is still, put in the slices of potatos, and keep moving them till they are crisp; take them up, and lay them to drain on a sieve; send them up with very little salt sprinkled on them.
