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Potatoes Fried Whole

Boil small potatoes of uniform size until they are almost done enough. Drain them, and put them into a frying-pan sufficiently large to allow them to lie without touching one another, with plenty of hot fat. Shake them about till they are lightly and equally browned all over, and serve as soon as they are done enough. If liked, they may be dipped in egg and bread-crumb before they are fried. Cold boiled potatoes may be re-dressed in this way. Time to fry, ten or twelve minutes. Probable cost, potatoes 1d. or 1 1/2d. per pound. Allow two or more potatoes for each person.