Baked
-INGREDIENTS.
Choose large potatoes, as much of a size POTATOES, TO BOIL. evaporate, and the potatoes, if a good sort, should be perfectly mealy and dry. Potatoes vary so much in quality and size that it is difficult to give the exact time for boiling; they should be attentively watched, and probed with a fork to ascertain when they are cooked. Send them to table quickly and very hot, and with an opening in the cover of the dish, that a portion of the steam may evaporate, and not fall back on the potatoes.
TIME. Moderate-sized old potatoes, 15 to 20 minutes after the water boils; large ones 1/2 hour to 35 minutes.
SEASONABLE all the year, but not good just before and whilst new potatoes are in season.
Note. To keep potatoes hot, after draining the water from them, put a folded cloth or flannel (kept for the purpose) on the top of them, keeping the saucepan-lid partially removed. This will absorb the moisture, and keep them hot some time without spoiling.
Potatoes, To Boil, in their Jackets. INGREDIENTS for dish for 5 or 6 persons.-10 or 12 potatoes; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt. AVERAGE COST, 3d.
POTATOES, FRIED. and a small plate is placed by the side of each guest.
TIME.-Moderate-sized potatoes, with their skins on, 20 to 25 minutes after the water boils; large potatoes, 25 minutes to hour, or longer; 5 minutes to dry them.
SEASONABLE all the year, but not good just before and whilst new potatoes are in season.