Choose those of equal size. They look better when thinly peeled before
they are boiled; but it is more economical to boil them before skinning,
as careless cooks generally pare away half of the potato in the
operation, and the best part of the potato is that which lies nearest
the skin. Put them into an iron pot or saucepan in just enough
_well-salted cold_ water to cover them. Let them boil until they are
_nearly_ done; then pour off all but about half a cupful of the water in
the bottom of the pot; return the potatoes to the fire, put on a close
cover, and let them steam until quite done; then remove the lid,
sprinkle salt over them, and let them remain a few moments on the fire
to evaporate the water. Remove them carefully, and serve immediately.
They should be dry and flaky.
If one has a cook too heedless to steam the potatoes properly, it should
be remembered that potatoes should never be allowed to _soak_ in the
water a moment after they are done; the water should be immediately
poured off, and the steam evaporated. It is important that potatoes
should be done just at the moment of serving. It requires about
thirty-five minutes to boil the medium-sized.
TO BOIL POTATOES (_Captain Kater to Mrs. Acton_).
Pare the potatoes; cover them with cold water; boil them gently until
they are done. Pour off the water, and sprinkle salt over them; then
with a spoon take each potato and lay it into a clean, warm cloth; twist
this so as to press all the moisture from the vegetable, and render it
quite round; turn it carefully into a dish placed before the fire; throw
a cloth over; and when all are done, send them to the table immediately.
Potatoes dressed in this way are mashed without the slightest trouble.