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POTATOES, BOILED (another way) (Choose potatoes of uniform)

Choose potatoes of uniform size, wash them well, and scrub them with a soft brush, but do not touch them at all with a knife, even to remove the specks. Put them in a saucepan, barely cover them with cold water, throw in a spoonful of salt, and let them simmer gently until they are done enough, then let them boil quickly for two or three minutes. Drain the water from them, leave them in the saucepan by the side of the fire partially covered, and let them remain until they are quite dry, then peel them quickly, and serve at once. Leave the cover of the tureen a little on one side, that the steam may escape and not descend upon the potatoes. Time, half an hour to an hour, according to the quality of the tubers. Probable cost, 1d. or 1 1/2d. per pound. Sufficient, half a dozen for two or three persons.