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Potatoes (One of the most important)

Potatoes, one of the most important of vegetables, are served in nearly every household every day, and out of every ten plates that go to the table only one is really perfect. In the winter when potatoes are crisp and fresh they should be put on to boil in boiling water, but in the spring of the year, when soft and wilted, they should be soaked in cold water and then put to cook in cold water. Sprouts grow at the expense of the starch. The potatoes are not so nutritious and are much harder to cook mealy and palatable. Salt should not be added to potatoes until they are boiled and drained. It then assists in absorbing the moisture, and the potato will become dry and mealy.

As the nutritious part lies near the skin, peel as thin as possible and throw each potato into cold water as soon as pared. Select potatoes of the same size for cooking, all the large potatoes should be cooked at one time, medium sized at another, and the small ones at another. As the starch cells are thicker around the outside, the cutting of a large potato to make it correspond in size to the smaller ones, allows the water to penetrate and the potato becomes sodden and heavy. Potatoes boiled in their jackets are