Friday, March 16, 2012

Boiled Potatoes

Potatoes should be prepared for boiling by first carefully washing them, removing the deep eyes or defective parts, and then paring off one ring all around the potato; place them in cold water with a little salt; when cooked, which will be in from twenty to thirty minutes, pour off all the water, cover them with a clean, coarse towel, leaving off the lid of the pot, and set them on a hot brick on the back of the fire to steam. Potatoes treated in this way can be kept fresh, hot and mealy for hours. Medium-sized and smooth potatoes are the most economical to use, and the kind should be selected in reference to the season.

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