Potatoes Boiled in Their Skins or Peeled, English Style, Persillade Balls

Boiled in Their Skins or Peeled.—Wash some uniform-sized potatoes; cook them either by steam or in salted water from twenty-five to thirty minutes, and when nearly done (if in salted water) drain and cover with a damp cloth; put them into the oven until all their moisture has evaporated, and serve in folded napkins, with or without skins, or in a covered vegetable dish, so they keep hot.

Boiled English Style.—Peel some raw potatoes; pare them in the shape of large olives, and put them in a saucepan with salt and water; cover and let the liquid boil until the potatoes are done, then drain off the water and cover over with a cloth. Close the saucepan and set it in the oven for a few moments to dry them well; pour a little melted salt butter over and dress in a vegetable dish.

Persillade Balls are potatoes formed into balls three-quarters of an inch to one inch in diameter with a vegetable spoon (Fig. 91), and cooked the same as the English. Serve them in a vegetable dish, pour salted butter and chopped parsley over.