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Potatoes, New, Boiled

Take freshly-dug new potatoes. Wash them well, and rub off the skin with a flannel or a coarse cloth. Throw them into boiling salted water, in which a sprig of mint may be put if the flavour is not disliked, and let them simmer gently until they are quite tender. Pour off the liquid, and let the potatoes stand by the side of the fire with the lid only half on the saucepan, till they are thoroughly dry. Put a slice of butter into a hot vegetable tureen, pile the potatoes over this, and serve very hot. New potatoes should be cooked before they have been twenty-four hours out of the ground. Although agreeable to the taste, they are by no means so digestible as fully-grown tubers. Time to boil, fifteen to thirty minutes, according to size. Probable cost, 1d. to 1 1/2d. per pound. Sufficient, three pounds for six persons.