Potatoes that are boiled together, should be as nearly as possible
of the same size. Wash, but do not pare them. Put them into a pot
with water enough to cover them about an inch, and do not put on the
pot-lid. When the water is very near boiling, pour it off, and replace
it with the same quantity of cold water, into which throw a good
portion of salt. The cold water sends the heat from the surface to the
heart, and makes the potatoes mealy. Potatoes of a moderate size will
require about half an hour boiling; large ones an hour. Try them with
a fork. When done, pour off the water, cover the pot with a folded
napkin, or flannel, and let them stand by the fire about a quarter of
an hour to dry.
Peel them and send them to table.
Potatoes are often served up with the skins on. It has a coarse,
slovenly look, and disfigures the appearance of the dinner; besides the
trouble and inconvenience of peeling them at table. But many prefer
them thus.
When the skins crack in boiling, it is no proof that they are done, as
too much fire under the pot will cause the skins of some potatoes to
break while the inside is hard.
After March, when potatoes are old, it is best to pare them before
boiling and to cut out all the blemishes. It is then better to mash
them always before they are sent to table. Mash them when quite hot,
using a potato-beetle for the purpose; add to them a piece of fresh
butter, and a little salt, and, if convenient, some milk, which will
greatly improve them. You may score and brown them on the top.
A very nice way of serving up potatoes is, after they are peeled, to
pour over them some hot cream in which a very little butter has been
melted, and sprinkle them with pepper. This is frequently done in
country houses where cream is plenty. New potatoes (as they are called
when quite young) require no peeling, but should be well washed and
brushed before they are boiled.
FRIED POTATOES.--Take cold potatoes that have been boiled, grate them,
make them into flat cakes, and fry them in butter. They are nice at
breakfast. You may mix some beaten yolk of egg with them.
Cold potatoes may be fried in slices or quarters, or broiled on a
gridiron.
Raw potatoes, when fried, are generally hard, tough, and strong.
POTATO SNOW.--For this purpose use potatoes that are very white, mealy,
and smooth. Boil them very carefully, and when they are done, peel
them, pour off the water, and set them on a trivet before the fire till
they are quite dry and powdery. Then rub them through a coarse wire
sieve into the dish on which they are to go to table. Do not disturb
the heap of potatoes before it is served up, or the flakes will fall
and it will flatten. This preparation looks well; but many think that
it renders the potato insipid.
ROASTED POTATOES.--Take large fine potatoes; wash and dry them, and
either lay them on the hearth and keep them buried in hot wood ashes,
or bake them slowly in a Dutch oven. They will not be done in less than
two hours. It will save time to half-boil them before they are roasted.
Send them to table with the skins on, and eat them with cold butter and
salt. They are introduced with cold meat at supper.
Potatoes keep best buried in sand or earth. They should never be wetted
till they are washed for cooking. If you have them in the cellar, see
that they are well covered with matting or old carpet, as the frost
injures them greatly.