Boiled Potatoes.
Pare five or six potatoes and let them stand in cold water for an hour or more. Forty minutes before dinner time put them in a kettle and pour boiling water over them,—enough to cover. Put the cover on the kettle and cook the vegetables for half an hour, counting from the moment the water is poured over them. When they have been cooking for fifteen minutes, add one teaspoonful of salt. At the end of the half-hour pour off all the water and set the pan on the back part of the range. Cover the potatoes with a clean, coarse towel. At serving time put the potatoes in a hot dish, and cover with a napkin. Never put the china cover on the dish. Cooked in the way described, the potatoes will be mealy and have a fine flavor.