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To steam potatoes

Put them clean washed, with their skins on, into a steam, saucepan, and let the water under them be about half boiling, let them continue to boil rather quickly, until they are done; if the water once relaxes from its heat, the goodness of the potato is sure to be affected, and to become soddened, let the quality be ever so good. A too precipitate boiling is equally disadvantageons; as the higher parts of the surface of the root begin to crack and open, while the centre continues unheated and undecomposed.