Potatoes should be well brushed and put on to boil in a saucepan of boiling water; they should continue boiling at the same degree of heat until they are done, when a fork will easily pierce them. This will take from twenty-five to thirty minutes. Drain, draw the saucepan to a low flame, place a clean cloth folded over the top of the saucepan and press the lid down over it. This dries the potatoes and makes them a good color. Hold the potatoes in a cloth and peel them, then reheat for one minute and serve.
New potatoes, if well brushed or scraped do not require peeling.
POTATOES FOR TWENTY PEOPLE
To serve twenty people one-half peck of potatoes is required.
BOILED POTATOES
Peel six or eight potatoes, and put them on in boiling water to which has been added one teaspoon of salt. Boil as above.
The saucepan used for cooking potatoes should be used for no other purpose.
BAKED POTATOES, No. 1
Select fine, smooth potatoes and boil them about twenty minutes. Drain off the water, remove the skins and pack in a buttered dish. Lay a small piece of butter on each potato, sprinkle with salt and pepper, and sprinkle fine bread crumbs over all, with a few tablespoons of cream. Bake until a nice light brown. Serve in the same dish. Garnish with parsley.
BAKED POTATOES, No. 2