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Potatoes, New, Stewed in Butter

Take new potatoes when they first come into season and are young and small. Rub off the skins with a flannel or coarse cloth, wash and dry the potatoes well, and put them into a saucepan with a slice of fresh butter--four ounces will be enough for a good-sized dish. Let them steam gently until they are done enough, shaking the saucepan every two or three minutes, that they may be equally cooked. Sprinkle a little salt and pepper over them, and serve very hot. Time to stew, about half an hour. Probable cost, when they first come into the market, 1s. per pound or more. Sufficient, three pounds for a dish.