Select potatoes of uniform size, wash and pare thinly, cover with
boiling water and cook half an hour; when nearly done add salt. As soon
as done drain from the water and set the saucepan where the potatoes can
steam for a few minutes. They should be served immediately, and never
allowed to remain in the water a moment after they are cooked. Potatoes
are much better steamed with their skins on than boiled, as they then
retain all the potashes. When they are old they should be washed, pared
and covered with cold water, and allowed to stand for several hours
before either boiling or frying.