It is more economical to boil before peeling, as the best part of
the potato lies next the skin; but most prefer them peeled. Put on in
boiling water, allowing a teaspoonful of salt to every quart of water.
Medium-sized potatoes will boil in half an hour. Let them be as nearly of
a size as possible, and if small and large are cooked at the same time,
put on the large ones ten or fifteen minutes before the small. When done,
pour off every drop of water; cover with a clean towel, and set on the
back of the range to dry for a few minutes before serving. The poorest
potato can be made tolerable by this treatment. Never let them wait for
other things, but time the preparation of dinner so that they will be
ready at the moment needed. New potatoes require no peeling, but should
merely be well washed and rubbed.
MASHED POTATOES.
Boil as directed, and when dry and mealy, mash fine with a potato-masher
or large spoon, allowing for a dozen medium-sized potatoes a piece of
butter the size of an egg, half a cup of milk, a teaspoonful of salt, and
half a teaspoonful of white pepper. The milk may be omitted if the potato
is preferred dry. Pile lightly in a dish, or smooth over, and serve at
once. Never brown in the oven, as it destroys the good flavor.
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