Are first boiled or steamed^ then mashed and seasobed with butterj milk or cream, pepper, and salt✪ Baked Potatoes, when they ai*e arranged smoothly and evenly in an earthen-wat*e baking-dish, and kept in the oven until nicely browned. Fbikd Potatoes fob Dinner. ■ Season as much mashed potato as will provide enough for your family, and make up with the yolk of an egg into little flat cakes, and fry on a well-greased griddle✪ Fried Potatoes for Dinner until they are of a pretty brown color. Turn them, so that they may be equally done on both sides. SWEBT-POTATOES. The finest sweet-potatoes are grown in the tide-water regions of lower Virginia, where the soil is sandy and the winters mild. Almost all families there have a pit dug in some cellar, where sweet-potatoes are kept without difficulty all the winter through ; but the most priaed variety is too delicate for transportation, and is kept for home consumption. The usual every-day way of cooking them is to bake them with the skins on, always seeing to it that a print of butter is put on the table to eat with them. An hour is the usual time allotted for their baking. A very nice way is to boil or steam them until nearly dotie, theh to peel them, and cut into slices half an inch through, piling a baking-dish full of them, interspersed with bits of butter ; a quarter of a pound may be allowed for a half -gallon dish ; sprinkle on top two table-spoonfuls of granulated white sugar, and you can hardly have a dish on your table that will be more generally relished. Some* VmOINIA GOOKERT-BOOK. 186 times also, for a change, they may be steamed or boiled, peeled, and sent to table in a covered dish, with a table- spoonful of melted butter poured over them. Sweet-potatoes✪ Sweet Potatoes afe frequently used in Virginia, with the accompaniment of a rich glass of milk, as a sort of plain dessert at the winding up of the meat dinner. Ibish Potatoes Roasted. Doctors tell us that there is no more nourishing food for some classes of invalids than a good roasted potato. If the potato be a fine mealy one, sent up the moment it is done, with the addition of butter, pepper, and salt✪ Irish Potatoes Roasted) and a person is hungry, what can be better ? For Sunday or coffee dinner they are also particularly recommended. Be sure, though, you do not thus serve unless certain that they are sound to the core, and not watery or waxy. Paesnips. Wash, scrape, cut into halves or slice lengthwise into several pieces, if the roots are very large, and put on in a kettle of boiling water. You may expect them to be boiled in an hour. Serve with a little sugar, and melted butter poured over them; or they may be baked as di- rected for sweet-potatoes ; or mash them up fine, when boiled tender, and form into little cakes with a batter made of a table-spoonful of flour, an ^g^^ a small piece of butter^ and a gill of milk. Gbeen Peas. Gather them in the morning, when quite yotthg, the pods being firm but not hard, and keep them in a cool place. Do not shell them until just before they are to be cooked. Put into boiling water slightly salted ; boil fast for twenty or thirty minutes, according to their age; 136 VIMQINJA COOKERY-BOOK. drain all the water from them; put in a dessert-spoonful of butter, a little pepper and salt, and send to table hot. Dried Peas or Beans Are better for being soaked over-night, and, being put into fresh water, boiled for several hours before dinner; drain, and flavor with butter, pepper, and salt. They may be mashed, strained through a colander, and worked up into little round balls with flour, and then mashed into flat cakes, dipped in the yolk of egg, and fried in a skil- let. Also, after mashing up a quart of them when boiled, flavoring as usual with butter, pepper, and salt, and well incorporating a pint of milk, put into a baking-dish and bake. White navy peas and beans, black-eyed peas, and Galavan peas are the most esteemed varieties. To Boil Rice. ✪ Baked Tomatoes

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Are first boiled or steamed^ then mashed and seasobed with butterj milk or cream, pepper, and salt, when they ai*e arranged smoothly and evenly in an earthen-wat*e baking-dish, and kept in the oven until nicely browned. Fbikd Potatoes fob Dinner. ■ Season as much mashed potato as will provide enough for your family, and make up with the yolk of an egg into little flat cakes, and fry on a well-greased griddle until they are of a pretty brown color. Turn them, so that they may be equally done on both sides. SWEBT-POTATOES. The finest sweet-potatoes are grown in the tide-water regions of lower Virginia, where the soil is sandy and the winters mild. Almost all families there have a pit dug in some cellar, where sweet-potatoes are kept without difficulty all the winter through ; but the most priaed variety is too delicate for transportation, and is kept for home consumption. The usual every-day way of cooking them is to bake them with the skins on, always seeing to it that a print of butter is put on the table to eat with them. An hour is the usual time allotted for their baking. A very nice way is to boil or steam them until nearly dotie, theh to peel them, and cut into slices half an inch through, piling a baking-dish full of them, interspersed with bits of butter ; a quarter of a pound may be allowed for a half -gallon dish ; sprinkle on top two table-spoonfuls of granulated white sugar, and you can hardly have a dish on your table that will be more generally relished. Some* VmOINIA GOOKERT-BOOK. 186 times also, for a change, they may be steamed or boiled, peeled, and sent to table in a covered dish, with a table- spoonful of melted butter poured over them. Sweet-potatoes afe frequently used in Virginia, with the accompaniment of a rich glass of milk, as a sort of plain dessert at the winding up of the meat dinner. Ibish Potatoes Roasted. Doctors tell us that there is no more nourishing food for some classes of invalids than a good roasted potato. If the potato be a fine mealy one, sent up the moment it is done, with the addition of butter, pepper, and salt) and a person is hungry, what can be better ? For Sunday or coffee dinner they are also particularly recommended. Be sure, though, you do not thus serve unless certain that they are sound to the core, and not watery or waxy. Paesnips. Wash, scrape, cut into halves or slice lengthwise into several pieces, if the roots are very large, and put on in a kettle of boiling water. You may expect them to be boiled in an hour. Serve with a little sugar, and melted butter poured over them; or they may be baked as di- rected for sweet-potatoes ; or mash them up fine, when boiled tender, and form into little cakes with a batter made of a table-spoonful of flour, an ^g^^ a small piece of butter^ and a gill of milk. Gbeen Peas. Gather them in the morning, when quite yotthg, the pods being firm but not hard, and keep them in a cool place. Do not shell them until just before they are to be cooked. Put into boiling water slightly salted ; boil fast for twenty or thirty minutes, according to their age; 136 VIMQINJA COOKERY-BOOK. drain all the water from them; put in a dessert-spoonful of butter, a little pepper and salt, and send to table hot. Dried Peas or Beans Are better for being soaked over-night, and, being put into fresh water, boiled for several hours before dinner; drain, and flavor with butter, pepper, and salt. They may be mashed, strained through a colander, and worked up into little round balls with flour, and then mashed into flat cakes, dipped in the yolk of egg, and fried in a skil- let. Also, after mashing up a quart of them when boiled, flavoring as usual with butter, pepper, and salt, and well incorporating a pint of milk, put into a baking-dish and bake. White navy peas and beans, black-eyed peas, and Galavan peas are the most esteemed varieties. To Boil Rice.

Virginia Cookery-book