2. We take a potato steamer, fill the saucepan with hot water, and put it on the fire to boil. 3, When the water is quite boiling, we put the potatoes in the steamer, and sprinkle them over with salt✪ Steamed Potatoes. 4, We place the steamer on the saucepan of boiling water, and cover it down tight to keep the steam in. 5. We let the potatoes steam for half an hour. 6. We should take a fork and put it in the potatoes, ta feel if the centre is quite tender. Lessons on Cooking Vegetables.— Steamed Potatoes. 247 7. When they are sufficiently steamed, we take them carefully out of the steamer, peel them without breaking them, and arrange them on a hot vegetable dish for serving. 248 National 7 raining School for Cookery. VEGETABLES. Lesson No. 2. MASHED, SAUTE, AND BAKED POTATOES. Average cost of a dish of " Potatoes!* INGREDIENTS. For " Saute" Potatoes." For *' Mashed Potatoes" d. 2 lbs of old potatoes 2 1 oz. of butter 1 1 gill of milk ) 1 Pepper and salt ) 2 _3i Time required, about forty minutes. d. New potatoes 2 2 oz. of butter | Salt ) 2 4 Time required, about half an hour. Time required for Baked Potatoes, about three-quarters of an hour. Now we will show you how to dress Potatoes. For a dish of Mashed Potatoes. 1. We take two pounds of old potatoes, wash them, and steam them as for steaming potatoes (see "Vegetables, Lesson No. 1 "). 2. We take a stew-pan and put in it one ounce of butter% one gill of milk, and pepper and salt to taste. 3. We put the stew-pan on the fire to boil. 4. We place a wire sieve over a plate. 5. We take the steamed potatoes, one at a time, out of the steamer, put them on the sieve, and pass them through on to the plate as quickly as possible, rubbing them with a wooden spoon. 6. We take the sifted potato and stir it into the boiling milk, in the stew-pan. 7. We must now beat it all lightly together, and then turn it into a hot vegetable dish for serving. L essons on Cooking Vegetables. — Baked Potatoes. 2 49 For S ante* Potatoes — 1. We take some new potatoes, as small as possible, wash them in cold water, and scrape them clean. N.B. — If the potatoes are large, they should be cut in halves, or even in quarters, and trimmed. 2. We put them in a saucepan, with cold water. 3. We put the saucepan on the fire, and only just bring them to the boil. 4. We then drain off the water, and wipe the potatoes dry in a clean cloth. 5. We take a thick stewpan and put in it two ounces of butter, and the potatoes. 6. We put the stewpan on a quick fire for about twenty minutes, to brown the potatoes ; we must watch them, and when they have begun to brown we should toss them occa- sionally in the stewpan, so as to brown them on all sides alike. 7. We then strain off the butter, sprinkle them over with salt, and serve them on a hot vegetable dish. For Baked Potatoes — 1. We take the potatoes, wash, and scrub them well with a scrubbing-brush in a basin of cold water. 2. We take them out of the water, and dry them with a cloth✪ Baked Potatoes. 3. We put them in a brisk oven to bake ; they will take from half an hour to tliree-quarters of an hour, according to the heat of the oven, and the size of the potatoes. 4. We take a steel fork or skewer, and stick it into the potatoes, to see if they are done. They must be soft inside.

AI-modernized reading of the original text

2. We take a potato steamer, fill the saucepan with hot water, and put it on the fire to boil. 3, When the water is quite boiling, we put the potatoes in the steamer, and sprinkle them over with salt. 4, We place the steamer on the saucepan of boiling water, and cover it down tight to keep the steam in. 5. We let the potatoes steam for half an hour. 6. We should take a fork and put it in the potatoes, to feel if the centre is quite tender. Lessons on Cooking Vegetables.— Steamed Potatoes. 247 7. When they are sufficiently steamed, we take them carefully out of the steamer, peel them without breaking them, and arrange them on a hot vegetable dish for serving. 248 National Training School for Cookery. Lesson No. 2. MASHED, SAUTE, AND BAKED POTATOES. Average cost of a dish of " Potatoes!* For " Saute" Potatoes." For *' Mashed Potatoes" d. 2 lbs of old potatoes 2 1 oz. of butter 1 1 gill of milk ) 1 Pepper and salt ) 2 _3i Time required, about forty minutes. d. New potatoes 2 2 oz. of butter | Salt ) 2 Time required, about half an hour. Time required for Baked Potatoes, about three-quarters of an hour. Now we will show you how to dress Potatoes. For a dish of Mashed Potatoes. 1. We take two pounds of old potatoes, wash them, and steam them as for steaming potatoes (see "Vegetables, Lesson No. 1 "). 2. We take a stew-pan and put in it one ounce of butter, one gill of milk, and pepper and salt to taste. 3. We put the stew-pan on the fire to boil. 4. We place a wire sieve over a plate. 5. We take the steamed potatoes, one at a time, out of the steamer, put them on the sieve, and pass them through on to the plate as quickly as possible, rubbing them with a wooden spoon. 6. We take the sifted potato and stir it into the boiling milk, in the stew-pan. 7. We must now beat it all lightly together, and then turn it into a hot vegetable dish for serving. L essons on Cooking Vegetables. — Baked Potatoes. 2 49 For S ante* Potatoes — 1. We take some new potatoes, as small as possible, wash them in cold water, and scrape them clean. N.B. — If the potatoes are large, they should be cut in halves, or even in quarters, and trimmed. 2. We put them in a saucepan, with cold water. 3. We put the saucepan on the fire, and only just bring them to the boil. 4. We then drain off the water, and wipe the potatoes dry in a clean cloth. 5. We take a thick stewpan and put in it two ounces of butter, and the potatoes. 6. We put the stewpan on a quick fire for about twenty minutes, to brown the potatoes ; we must watch them, and when they have begun to brown we should toss them occasionally in the stewpan, so as to brown them on all sides alike. 7. We then strain off the butter, sprinkle them over with salt, and serve them on a hot vegetable dish. For Baked Potatoes — 1. We take the potatoes, wash, and scrub them well with a scrubbing-brush in a basin of cold water. 2. We take them out of the water, and dry them with a cloth. 3. We put them in a brisk oven to bake ; they will take from half an hour to tliree-quarters of an hour, according to the heat of the oven, and the size of the potatoes. 4. We take a steel fork or skewer, and stick it into the potatoes, to see if they are done. They must be soft inside.

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Steamed PotatoesBaked PotatoesSaute PotatoesMashed Potatoes

The official handbook for the National Training School for Cookery