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Classic
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page 46
water, as they are sure to turn dark and taste strong. In cold weather they may
be kept pared several days in a pan of water, by changing the water every day,
and will be whiter.
If you like mashed potatoes, take them up when barely done, sprinkle them with
salt, and mash them; put in a spoonful of cream and a small lump of butter; keep
them hot till they are taken to table.
In the summer when potatoes are young, put them in a small tub, with a little
water, and rub them with a piece of brick, to break the skin; you can then peel
enough for dinner with a knife in a few minutes. When they are older, boil them
with the skins on, and squeeze them separately in a cloth to make them mealy.
New potatoes are nice with cream and butter over them.
In boiling old potatoes, some persons cut them round without paring, which
allows the moisture to escape; this is an improvement; you can then either peel
them or send them to table without peeling.
To Stew Potatoes.
Chop or slice cold potatoes; season with pepper and salt; stew them with a
little butter and milk, and a dust of flour; when nearly done, stir in a yelk of
egg, with some chopped parsley--they will cook in a few minutes, and may be
sliced over night if you wish an early breakfast.
Sweet Potatoes.
To boil sweet potatoes, put them in a pot with plenty of water; let them boil
fast till you can run a fork through the largest; then pour off the water, and
leave them in the pot a quarter of an hour; you can then peel the skin off or
leave it on. Some prefer them
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