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To roast potatos.

Wash and dry your potatos, (all of a size,) and put them in a tin Dutch oven, or cheese toaster; take care not to put them too near the fire, or they will get burned on the outside before they are warmed through.  Large potatos, will require two hours to roast them.  To save time and trouble, some cooks half boil them first.

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To roast potatos under meat.

Half boil large potatos, drain the water from them, and put them into an earthen dish or small 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 around the meat, or in a small dish.

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Potato balls.

Mix mashed potatos with the yelk of an egg, roll them into balls, flour them, or cover them with egg and bread crumbs, fry them in clean dripping, or brown them in a Dutch oven.  They are an agreeable vegetable relish, and a supper dish.

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Jerusalem artichokes.

Are boiled and dressed in the various ways we have just before directed for potatos.  They should be covered with thick melted butter, or a nice white or brown sauce.

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Cabbage.

Pick cabbages very clean, and wash them thoroughly; then look them carefully over again; quarter them if they are very large; put them into a sauce pan with plenty of boiling water; if any skum rises, take it off, put a large spoonful of salt into the sauce pan, and boil ’them till the stalks feel tender.  A young cabbage will take about twenty minutes, or half an hour; when full grown, nearly an hour; see that they are well covered with water all the time, and that no or smoke arises from stirring the fire.  With careful management, they will look as beautiful when dressed as they did when growing.  It will much ameliorate the flavour of strong old cabbages, to boil them in two waters, i.e. when they are half done, to take them out, and put them into another sauce pan of boiling water.

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Savoys.

Are boiled in the same manner; quarter them when you send them to table.

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Sprouts and young greens.

The receipt written for cabbages will answer as well for sprouts, only they will be boiled enough in fifteen minutes.

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Asparagus.