Cassell's dictionary of cookery

to the side of the pan. Time, according to the quality of the potato, from haK an hour to an hour and a half. Probable cost. Id. or Ud. per poimd. Sufficient, two or three potatoes for each person. POT (632) POT Potatoes, Boiled (another way). —Choose potatoes of uniform size, wash them well, and scrub them with a soft brush, but do not touch them at all with a knife, even to remove the specks. Put them in a saucepan, barely cover them with cold water, throw in a spoonful of salt, and let them simmer gently until they are done enough, then let them boil quickly for two or three minutes. Drain the water from them, leave them in the saucepan by the side of the fire partially covered, and let them remain until they are quite dry, then peel them quickly, and serve at once. Leave the cover of the tureen a little on one side, that the steam may escape and not descend upon the potatoes. Time, half an hour to an hour, according to the quality of the potatoes. Probable cost, Id. or Ud. per pound. Sufficient, half a dozen for two or three persons. Potatoes, Boiled (another way).— Wash, pare, and boil the potatoes in the usual way. Pour off the water, and instead of drying the potatoes by the side of the fire, turn them into a bowl. Put the tureen in which they are to be served before the fire. Take each potato separately, lay it in a warm soft napkin, and twist the cloth round it to dry it, and at the same time shape it neatly. Put each potato as it is done into the vegetable dish, and keep this covered with a hot cloth. Serve as quickly as possible. Potatoes are certainly very good jn-epared in this way, but it is necessary to use despatch in drying them, or they will be cool before they can be served. Time to boil the potatoes, half an liour to an hour, according to the quality. Probable cost. Id. or IM. per pound. Sufficient, two or three for each person. Potatoes, Boiled (another way). — Take twenty middle-sized potatoes, peel, wash, and drain them, put them into a two-quart stewpan with one quai-t of water and a little salt. When the J' have boiled fifteen minutes, throw off the water, cover closely, and let them steam till done, which will be in about five minutes more. Potatoes, Boiled (another way).— The boiling of potatoes in the best manner, which to some may seem a very simple affair, requires considerable attention, and much of the goodness of the vegetable depends on its' being properl}- cooked. The following directions are given in the Farmer's Magazine, Vol. V., pp. 191 and 503 :— " It is of consequence that the potatoes be as nearly as possible of one size ; that they be well washed and cleared of earth or dirt ; that they be put, with cold water, into a pan or kettle, well rinsed about, and kept there for an hour or two, which will extract the black liquor with which they are impregnated. They ought then to be put, with their skins on, not into boiling water like greens, but into fresh cold water, with a little salt, and boiled in a kettle or saucepan, closely covered, in the most rapid manner. No more water should be put in than merely to cover them, as they produce themselves a considerable quantity of fluid.