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POTATOES, BOILED (another way) (Boiling of potatoes)

The boiling of potatoes in the best manner, which to some may seem a very simple affair, requires considerable attention, and much of the goodness of the vegetable depends on its being properly cooked. The following directions are given in the Farmer's Magazine. "It is of consequence that the potatoes be as nearly as possible of one size; that they be well washed and cleared of earth or dirt; that they be put, with cold water, into a pan or kettle, well rinsed about, and kept there for an hour or two, which will extract the black liquor with which they are impregnated. They ought then to be put, with their skins on, not into boiling water like greens, but into fresh cold water, with a little salt, and boiled in a kettle or saucepan, closely covered, in the most rapid manner. No more water should be put in than merely to cover them, as they produce themselves a considerable quantity of fluid. When sufficiently done, the water should be instantly poured off, and the vessel containing the cooked potatoes is to be placed on the side of the fire with the cover off until the steam be completely evaporated; the potatoes are thus rendered quite dry and mealy."