Potatoes thus prepared will keep good, quite awhUe ; but are better served at once in an open dish vnth a napkin over them, for the same reason as ^ven above, the moisture making them soft and watery. This is L POTATOES. 519 the great secret of having nice mealy potatoes. A pretty way is to have a Potato Doily made as the Fritter Doily, page 291 ; lay in dish, put in potatoes then bring the ends up over them ; of course two ordinary napkins may be used instead. Potatoes can be peeled before serving if wished. Always select same size, if possible, that they may be done at same time, as too much cooking s{)oils a po- tato. If using different sizes, put in largest first, then in a little while the rest, and one can plan to use the smaller potatoes for mashing or ia any of the dishes where small potatoes are used. Some claim that after draining off water, taking them to the open air and shaking them makes them more mealy. Never place them on a hot fire after draining, but on bricks on stove, or on back of range. The best potato for boiling is a medium-sized one and not too old or sunburnt Medium-sized potatoes✪ Boiled Potatoes with Jackets, when yoime, will cook in from twenty to thirty minutes ; wnen old, it requires double the time. When peeled, they boil fifteen minutes Quicker. If po- tatoes are very watery and iheymuat be used for food, a small lump of lime added to the water while boiling will improve them. Dashed JPotatoeSy are boiled as above, in boilins unsalted water; when tender, aash some cold water into pot : let potatoes remain two minutes, and then drain off water ; half remove the pot lid, and let the potatoes remain on back of stove till steam is evaporated ; peel and serve in an open dish. Another way of boiling is to pare % strip about quarter of an inch wide, lengthwise, around each po- tato ; place in fresh cold water, not too much, let boil fifteen min- utes, then add a quart of cold water ; when the edges of the peel curl up, salt and remove potatoes to baling {)an ; place in oven with a towel over them, and let remain fifteen minutes with oven door open, then serve as above. But however boiled, if they cannot be servea at once, wrap closely in a towel and put in a warm-place and they will keep quite mcely. For Waterless Potatoes j select same size,not too old or sun-burnt✪ Waterless Potatoes, wash, brush, but do not pare or cut ; put in flat-bot- tomed saucepan, filling three-fourths full, cover tightly, this is very necessary, and place on stove with a moderately hot fire, or in oven. Shake saucepan occasionally but do not lift cover before forty min- utes. As soon as tender peel, or leave in jackets, and serve. They take longer time for cooking but are said to be of delicious flavor. Boiled Potatoes Without Jackets. — Pare and put in fresh boil- ing water. Keep closely covered and at a steady boil for at least twenty minutes, five or ten minutes more may be requisite, accord- ing to the quality of potato. Watch carefully, and the very instant they present a mealy and broken surface remove from stove, raise cover just enough to admit the draining off of water. This may be accomplished successfully and quickly, after a little practice, and is far better than turning them into a colander, thus suddenly chilling them and arresting further development of the starch, which, after S20 POTATOES. ✪ Boiled Potatoes Without Jackets

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Potatoes thus prepared will keep good, quite awhUe ; but are better served at once in an open dish vnth a napkin over them, for the same reason as ^ven above, the moisture making them soft and watery. This is L POTATOES. 519 the great secret of having nice mealy potatoes. A pretty way is to have a Potato Doily made as the Fritter Doily, page 291 ; lay in dish, put in potatoes then bring the ends up over them ; of course two ordinary napkins may be used instead. Potatoes can be peeled before serving if wished. Always select same size, if possible, that they may be done at same time, as too much cooking s{)oils a po- tato. If using different sizes, put in largest first, then in a little while the rest, and one can plan to use the smaller potatoes for mashing or ia any of the dishes where small potatoes are used. Some claim that after draining off water, taking them to the open air and shaking them makes them more mealy. Never place them on a hot fire after draining, but on bricks on stove, or on back of range. The best potato for boiling is a medium-sized one and not too old or sunburnt Medium-sized potatoes, when yoime, will cook in from twenty to thirty minutes ; wnen old, it requires double the time. When peeled, they boil fifteen minutes Quicker. If po- tatoes are very watery and iheymuat be used for food, a small lump of lime added to the water while boiling will improve them. Dashed JPotatoeSy are boiled as above, in boilins unsalted water; when tender, aash some cold water into pot : let potatoes remain two minutes, and then drain off water ; half remove the pot lid, and let the potatoes remain on back of stove till steam is evaporated ; peel and serve in an open dish. Another way of boiling is to pare % strip about quarter of an inch wide, lengthwise, around each po- tato ; place in fresh cold water, not too much, let boil fifteen min- utes, then add a quart of cold water ; when the edges of the peel curl up, salt and remove potatoes to baling {)an ; place in oven with a towel over them, and let remain fifteen minutes with oven door open, then serve as above. But however boiled, if they cannot be servea at once, wrap closely in a towel and put in a warm-place and they will keep quite mcely. For Waterless Potatoes j select same size,not too old or sun-burnt, wash, brush, but do not pare or cut ; put in flat-bot- tomed saucepan, filling three-fourths full, cover tightly, this is very necessary, and place on stove with a moderately hot fire, or in oven. Shake saucepan occasionally but do not lift cover before forty min- utes. As soon as tender peel, or leave in jackets, and serve. They take longer time for cooking but are said to be of delicious flavor. Boiled Potatoes Without Jackets. — Pare and put in fresh boil- ing water. Keep closely covered and at a steady boil for at least twenty minutes, five or ten minutes more may be requisite, accord- ing to the quality of potato. Watch carefully, and the very instant they present a mealy and broken surface remove from stove, raise cover just enough to admit the draining off of water. This may be accomplished successfully and quickly, after a little practice, and is far better than turning them into a colander, thus suddenly chilling them and arresting further development of the starch, which, after S20 POTATOES.

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