Set them on a moderate fire till
they 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.
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