Potatoes.
THESE must be boiled in so small a quantity of water
as will be just sufficient to keep the saucepan from burn-
ing. Keep them close covered, and as soon as the skins
begin to crack, they are enough. Having drained out
all the water, let them remain in the saucepan covered for
two or three minutes; then peel them, lay them in a
plate, and pour some melted butter over them. Or,
when you have peeled them, you may do thus; lay them
on a gridiron till they are of a fine brown, and then send
them to table.