Potatoes to Boil.
The best way, upon the whole, is to boil, not steam them. Much depends upon the sort of potato, and it is unfair to condemn a cook's ability in the cooking of this article, until it be ascertained that the fault is really hers, for I have seen potatoes that no care or attention could boil enough, without their being watery, and others that it would be difficult for any species of cookery to spoil. They should be of equal size, or the small ones will be too much done before the large ones are done enough; do not pare or cut them; have a saucepan so large that they will only half fill it, and put in cold water sufficient to cover them about an inch, so that if it waste, they may still be covered; but too much water would injure them. Put the saucepan on the fire, and as soon as the water boils, set it on one side, to simmer slowly till the potatoes will admit a fork; the cracking of the skin being too uncertain a test; having tried them, if tender, pour the water off, and place the saucepan by the side of the fire, take off the cover, and lay a folded cloth, or coarse flannel, over the potatoes. Middling sized ones will be boiled enough in fifteen minutes. Some (and I believe it is the practice in Ireland), when they have poured off the water, lay the potatoes in a coarse cloth, sprinkle salt over, and cover them a few minutes, then squeeze them lightly, one by one, in the folds of a dry cloth, peel and serve them. Some peel potatoes for the next day's dinner and put them into cold water enough to cover them, over night; the water is poured off just before the potatoes are boiled. After the beginning of March potatoes should be peeled before they are boiled, and after April they should always be mashed. Potatoes may be dressed in various ways to make supper or side dishes, and there are sauces suitable to enrich them. Young Potatoes.—Rub the skin off with a cloth, then pour boiling water over them in a saucepan, let it simmer, and they will soon be done.
Potatoes to Fry, Broil, or Stew.
Cold potatoes may be cut in slices and fried in dripping, or broiled on a gridiron, then laid on a sieve to drain; serve on a hot dish, and sprinkle a little pepper and salt
