The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Boiled Potatoes

Scrub potatoes well with a small scrubbing-brush. Pare them, and if they are inclined to be black when cooked, let them stand an hour or more in cold water before cooking them. Cook them in a large amount of boiling salted water in a cooker-pail. When they have boiled one minute put them into the cooker for from one and one-half to three hours, depending upon their quantity, size, and age. New potatoes will not require so long to cook as old. Large potatoes cut into pieces will cook in one hour.