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Potatoes, Boiled in Their Jackets

Potatoes are frequently boiled and served in their jackets, and a small plate is placed by the side of each guest to receive the skins. They are certainly nicer boiled in this way than in any other, and also better, for the most nutritious portion of the potato is said to lie quite close to the skin, and it is frequently cut off when the potato is carelessly peeled; at the same time this method is an inconvenient and not very tidy way of serving them. Choose potatoes of uniform size, and scrub them with a soft brush until they are perfectly clean. Put them into a saucepan with a little cold water, not quite sufficient to cover them. Boil them as gently as possible, for the more slowly they are cooked the better they will be. If a little salt is thrown in occasionally, it will be found a great improvement. If the potatoes are large, add half a cupful of cold water every now and then. In order to ascertain whether or not they are done enough, probe them occasionally with a fork, and when they are tender throughout, pour off the water, put the saucepan once more on the fire, and let it remain until the potatoes are quite dry. Send them to table with the skins on. Time to boil the potatoes, from half an hour to an hour, according to size and quality. Allow six potatoes for two persons. Probable cost, 1d. per pound.