To Boil Potatoes.
If boiled in their skins, scrub them perfectly clean, and put them into a saucepan with sufficient warm water to cover them.
Sprinkle them with salt and boil them gently for half an hour or more, until very nearly tender, but not quite.
Peel the potatoes, replace them in the saucepan, sprinkle salt upon them, cover them with a cloth, and put the lid on the saucepan.
Let them stand by the side of the fire to finish cooking in their own steam.
Care must be taken that the potatoes cooked in this way are free from disease. One tainted potato would destroy the flavour of the others.
If cooked without their skins, pare them thinly and treat them in the same manner, pouring off the water when they are very nearly tender, and finish cooking them in their own steam.
If the potatoes are good and are cooked according to these directions, they will be perfectly dry and flowery.