Dear Sir: You are authorized, with the greatest pleasure.
P. Blot.
In accordance with the above authority, the following selections have been made from the book named:
To Select.—As a general rule, the smaller the eye the better the potatoes. By cutting off a piece from the larger end, you ascertain if they are sound; they must be white, reddish, bluish, etc., according to the species. If spotted, they are not sound, and therefore very inferior. There are several kinds, and all of them are good when sound or coming from a proper soil. Use the kind you prefer, or those that are better fit for the way they are intended to be served.
To Boil.—Being naturally watery, potatoes should never be cooked by boiling except when wanted very white, as for croquettes. When boiled whole, put them of an even size as much as possible, in order to cook them evenly. They are better, more mealy, when steamed or baked; but those who have no steamer must, of course, boil them. Cover them with cold water, set on the fire and boil till done, then pour off all the water, put the pan back on a slow fire for five minutes and well covered; then use the potatoes.
To Steam.—Place them above a kettle of boiling water, in a kind of drainer made for that purpose, and adapted to the kettle. The drainer must be covered tight. They cook as fast as by boiling, the degree of heat being the same. When steamed the skin is very easily removed.
To Prepare.—If they are to be boiled, or steamed, or baked, it is only necessary to wash them. If wanted peeled, as for frying, etc., then commence by cutting off the germs or eyes; if young and tender, take the skin off with a scrubbing-brush, and drop immediately in cold water to keep them white; if old, scrape the skin off with a knife, for the part immediately under the skin contains more nutriment than the middle, and drop in cold water also. If wanted cut, either in dice, or like carpels of oranges, or any other way, cut them above a bowl of cold water, so that they drop into it; for if kept exposed to the air, they turn reddish and lose their nutritive qualities.
A l'Allemande.—Steam, peel, and slice the potatoes. Cut some bread in thin slices, and fry bread and potatoes with a little butter, and turn the whole in a bowl, dust well with sugar, pour a little milk all over, and bake for about fifteen minutes; serve warm.
A l'Anglaise.—Steam or boil about a quart of potatoes, and then peel and slice them. Put two ounces of butter in a frying-pan on the fire, and put the potatoes in when melted, toss them for about ten minutes, add salt, pepper, a little grated nutmeg, and serve hot.
Broiled.—Steam, peel, and slice the potatoes. Lay the slices on a gridiron, and place it over a rather slow fire; have melted butter, and spread some over the slices of potatoes with a brush; as soon as the under part is broiled, turn each slice over and spread butter over the other side. When done, dish, salt, and serve them hot. A little butter may be added when dished, according to taste.