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Classic
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page 52
They should never be wet until they are to be used; and should not be pared or
cut unless they are very large.
You should always try to have them nearly of an equal size, as the small ones
will get done before the large.
They should not be boiled in too much water; merely allow enough water for the
potatoes to be barely covered when they are done boiling. Let them boil over a
moderate fire, and then simmer them by the side of the fire till they are soft
enough to admit a fork, then pour off the water used, cover the saucepan, and
set them far enough from the fire to prevent burning. If you let them remain in
the water after they are done, they will not be good. The moisture will soon
evaporate after the water is poured off, and they will be dry and mealy.
Potatoes are very good steamed, but it takes twice the time.
Some like them sent to the table with the skins on, and they are certainly best
this way.
MASHED POTATOES.
When your potatoes are thoroughly boiled, drain and peel them, pick out the
specks and rub them through a cullender. To a pound of potatoes, put half an
ounce of butter, and a tablespoonful of cream. Mix them well together.
BAKED POTATOES.
Prepare them as the foregoing; make it into a round shape in a baking dish; egg
the top with
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