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Classic
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page 187
To prepare potatoes.
Old potatoes should be peeled before boiling or stewing, and immediately dropped
into cold water, to remain until required, in order to save them clear in color,
as exposure to the air darkens them; wipe each one dry before cooking; for the
same reason, when sliced, let the slices drop info a pan of cold water.
To cook potatoes.
Steaming is now generally regarded as far preferable to boiling potatoes; first,
from being more easily accomplished, and next, they cook a little sooner, and if
watched, frequently tested, and taken up as soon as done, will preserve the
starch, i.e., be more mealy and dry. The great point in steaming, boiling or
baking is to know when done, and act accordingly, or they will be watery or
"soggy," as it is homely, but expressively termed. For this reason too, it is
essential that potatoes of a uniform size should be selected for each cooking,
commencing
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