Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

New Potatoes Boiled.

Wash and rub new potatoes with a coarse towel, drop in boiling water, and boil until done, taking care that they are not over boiled. Have ready, in a saucepan, some milk or cream with butter, a little chopped parsley, pepper and salt; drain the potatoes, add them to the cream with a teaspoonful of corn-starch, soaked in a little milk; let it come to a simmer, and serve at once.