INEW ENGL AND FARMER. 



PUBLISUICU BY WILLIAM iMCHOLS, ROCKRS' BUILDINGS 



Vol. ir. 



C(\\GRKSS iJTllKET, ([-QURTH DOOR KROM STA'rFsTREET: 



BOSTON, SATURDAY, MAV 22, 1824. 



33omcstfr Eronomj>. 



slice in your potatoes willi a little pepper ami 



~ = ^ I salt, put them on the fu-o, keep stirrino- them • 



CHOOSIXG AND DRESSING POTATOES , \ „l,en they are quite hot Ihoy are ready" 

 iiejiy cTlracled and abridged from the Cook's Oral,. | e. voTATOES Eoirrc and droiled. Dress your 

 The vegetable kingdom affords no food more , potatoes as before directed, and put them on a 

 holesome, more easily procured, or less ex- grid-iron over a very cl&iir and brisk tire; turn 

 snsive than the potatoe ; yet although this j them till they are brown all over, and send 

 ost useful vegetable is dressed almost every i them up dry, with melted butter in a cup. 



y, in almost every family, — for one plate of j 3. fotatois fried in slices on shavings. reel 



itatoes that comes to the table as it should, | large potatoes, slice them about a quarter of 

 n are spoiled. | an iofh thick, or cut them in shavings rounil 



Choose potatoes of a moderate size, free j and round as you would peel a lemon ; dry them 

 3m blemishes, and buy iliein in the mould ; well in a clean cloth, and fry them in lard or 



:y must not be -j:etted till they are cleansed t 

 ')kcd. Protect them from the air and frost by 

 ^ingthem in heaps in a cellar, covermg them 

 tb mats, or burying them in sand or in earth. 

 le action of frost i.s most destructive. 

 Wash them, but do not pare or cut them un- 

 is they are very large, — fill a saucepan h:ilf 

 I of potatoes of equal size, or make them so 

 dividing the larger ones, put to them as 

 ich cold water as will cover them about an 

 h : they are sooner boiled and more savoury 

 in when drowned in water — most boiled 

 ngs are spoiled by having too little water, 

 potatoes are often spoiled by too much; — 

 y must merely be covered, and a little al- 

 ved for waste in boiling, so that they may 

 just covered at the finish. 

 Set them on a moderate fire till they boil, 

 n take them off, and set them by the side of 

 fire to simmer slowly till they are sof', 

 3ugh to aumit a fork, — (place no dependence 

 the usual test of their skin cracking, which 

 hey are boiled fast will happen to some po- 

 3es when they are not half done, and the 

 ide quite hard,) then pour the water off, (il 

 I let tlie potatoes remain in the water a mo- 

 nt after they are done enough, they will 

 ome waxy and watery,) uncover the sauce- 

 I, and set it at such a distance from the fire 

 tvill secure it from burning ; their superflu- 

 moisture will evaporate, and the potatoes 

 perfectly dry and mealy. 

 I'ou may afterwards place a napkin, folded 

 to the size of the saucepan's diameter, over 

 potatoes, to keep them hot and mealy till 

 nted. 



This method of managing potatoes is in eve- 

 respect equal to steaming them, and they 

 dressed in half the time, 

 ["here is such an infinite variety of sorts and 

 es of potatoes that it is impossible to say 

 iv long they will take in doing ; the best wav 

 .0 try them with a fork. JModerate sized 

 atoes will generally be done enough in fif- 

 n or twenty minutes. 



The Cook's Oracle, in addition to the pre- 

 ling, gives the following methods of Dressing 

 ] .atoes. Although some of the modes describ- 

 ire familiar to every housewife, it is not 

 iirobable that some others may be new and 

 ve useful to those who wish to make the 

 it of this root, which, as an article of suste- 

 ice, is second only to the staff of life. 

 I. COLD POTATOES FRIED. Fut a bit of clean 

 ppiDg into a frying pan ; when it is melted 



dripping. Take care that your fat and fry in 

 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 potatoe, and keep 

 moving them till they are crisp ; take them up 

 and lay them to drain on a sieve ; send them 

 up with a very little salt spread on them. 



4. POTATOES FRIED WHOLE. When nearly 

 boiled enough, put them into a stew pan with a 



bit of butter, or some nice clean drippings; 



shake them about often (for fear of burning 

 them,) till they are brown and crisp ; drain 

 them from the fat. 



Observation. — It -will be an elegant improvement to 

 the three last receipts, previous to frying- or broiling the 

 potatoes, to flour them and dip them in yolk of°egg, 

 and then roll them in fine sifted bread cruras ; they 

 will then deserve to be called potatoes full dressed. 



5. POTATOES MASHED. When your potatoes 

 are thoroughly boiled, drain and "dry them per- 

 "ectly, pick out every <!peck, &c. and rub the 



tin pan, under meat that is roasting, and baste 

 them with some of the dripping ;— when they 

 are browned on one side, turn them and brown 

 the other,— send them up roand the meal, or in 

 a small dish. 



10. rOTATOE BALLS, [oR MASHED POTATOES 



ROLLED INTO A SPHERICAL FORM.] — Mix mashed 

 potatoes with the yolk of an egg, roll them in- 

 to balls, flour them, cr egg and bread crumb 

 them, and fry them in clean drippings, — or 

 brown them in a Duch oven. 



11. POTATOE BALLS RAGOUT. This is made by 

 adding to a pound of potatoes a quarter ot a 

 pound of grated ham, or some sweet herbs or 

 chopped parsley and onion or shallot, salt, pep- 

 per, and a little grated nutmeg, or other sjiico, 

 with the yolk of a couple ot eggs ; they are 

 then to be dressed as in the preceding No. 



12. POTATOE SNOW. The potatoe must be 

 free from spots, and tlie whitest you can pick 

 out; put them on in cold water; when they be- 

 gin to crack, strain the water from them, and 

 put them into a clean stew pan by the side of 

 the fire, till they are quite dry and fall to 

 pieces ; run them through a wire sieve or the 

 dish they are to be sent up in, and do not dis- 

 turb them afterwards. 



13. POTATOE PIE. Peel and slice your pota- 

 toes verv thin into a pie dish ; between each 

 layer of potalo«s put a little chopped onion, 

 (three quarters of an ounce of onion is suffi- 

 cient for a pound of potatoes;) between each 

 layer sprinkle a little pepper and salt, put in 



through a cullender into a clean straw pan ; to liftle water, and cut about two ounces of but 



a pound of potatoes put about half an ounce of 

 butter,, and a table spoonful of milk ; do not 

 make them too moist; mix them well together. 

 You may put them into shapes, egg them with 

 yolk of egg, and brown them very slightly by 

 a slow fire. 



POTATOES MASHED WITH ONioKS. Prepare 

 some boiled onions, by putting them through a 

 sieve, and mix them with potatoes. In proper- 

 tioning the onions to the potatoes, you will be 

 guided by your wish to have more or less of 

 their flavor. 



7. POTATOES ESCALOPED. Mash potatoes as di- 

 rected in No. 5 ; then butter some nice clean 

 scallop shells, or patty pans, put in your pota- 

 toes, make them smooth at the top, cross a 

 knife over them, strew a few fine bread crumbs 

 on them. Sprinkle them with a paste brush 

 with a iew drops of melted butter, and then set 

 them in an oven ; when they are browned on 

 the top take them carefully out of the shells, 

 and brown the other side. 



8. POTATOES ROASTED. Wash and dry your 

 potatoes, (all of a size,) and put them into a 

 tin Dutch oven [or any other oven] or cheese 

 toaster; take care not to put them too near the 

 fire, or they will get burnt on the outside be- 

 fore they are warmed through. Large pota- 

 toes will require two hours to roast them. 



N. B. To save time and trouble, some cooks 

 half boil them first. 



9. POTATOES ROASTED UNDER MEAT. Half boil 



large potatoes,— drain the water from them, 

 and put them into an earthern dish, or small 



ter into little bits, and lay them on the top ; 



cover it close with puff paste. It will take 

 about an hour and a half to bake it. 



N. B. The yolks of four eggs (boiled hard) 

 inay be added ; and when baked a table spoon- 

 ful of good mushroom catsup poured in throuo-h 

 a funnel. 



NEW POTATOES. The best way to clean new 

 potatoes is to rub them with a coarse cloth, or 

 a flannel, or a scrubbing brush. They are, 

 howevei*, poor, watery and insipid till they are 

 about two inches in diameter, or have "near- 

 ly or quite obtained their full growth. 



©oncs^jontiente. 



SWINE. 

 T» the Editor of the New England Farmer, 



Sir, — The swine or hogisa valuable and use- 

 ful animal and a number of them is almost as 

 necessary for the farmer as a stock of cattle. — 

 Hogs are not only valuable on account of the 

 meat and fat they afford for the market and 

 home consumption but highly useful in the bu- 

 siness of making manure. — It is an indisputable 

 I'act that by proper care and attention, a greater 

 quantity of good manure can be made from swine 

 than in any other way with the same expense. 



Much exertion has been made within a few 

 years to make our hogs better by introducing 

 new kinds and crossing different breeds and in 

 some instances they have been essentially im- 

 proved but in others wretchedly depreciated. 



A kind have lately been introduced into this 



I 



