Potatoes—Irish or Sweet
- Scrub the potatoes, peel them or not as desired, and let stand in cold water for an hour or more.
- Drain off the water, put the potatoes in a saucepan, and cover with boiling water to which half a tablespoon of salt has been added.
- Cover the saucepan, reduce the heat a little, and boil from twenty to forty-five minutes, depending upon the size and age of the potatoes.
- Drain through a colander.
Spinach (see Greens)
Squash—Summer
- Wash in cold water, and cut in thick slices or in quarters.
- Put the pieces in a saucepan of rapidly boiling water, and cook twenty minutes or until tender.
- Drain through a colander, mash, and season.
Squash—Winter
- Cut the squash in pieces, pare the hard outside rind from each piece, and remove the seeds and stringy part.
- Boil in salt water, or cook in the steamer, one hour or until tender.
- Drain through a colander, and either mash the pieces or serve them as they are.
Tomatoes
- Put the tomatoes in a saucepan, pour boiling water over them, and let them stand one minute in the water.
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