Quantity for 6 Persons.
- 2½ lbs. of raw potatoes
- Water sufficient to cover them
- 1½ tbsps. of salt
Preparation: The potatoes are cleaned in cold water and peeled. The very large ones are quartered, the medium-sized ones are cut into halves and the small ones rounded, with the eyes well pierced out. Put into clear water at once after peeling. Then put them over the fire with cold water and salt, boil quickly, drain well and set them aside to dry a little.
No. 5—SMALL POTATO BALLS.
To Be Served With Fish.
Quantity for 6 Persons.
- 5–6 lbs. of large potatoes
- Water sufficient to cover them
- 1 tbsp. of salt
Preparation: The potatoes are cleaned in cold water, peeled, and with a vegetable scoop cut out round balls. They are then put over the fire in a kettle with water and salt and boiled until done which requires about 15 to 20 minutes. Drain the water off at once and set aside to dry.
Remarks: You may steam these potatoes, which requires ½ hour. They are very nice when steamed.
No. 6—UTILIZING THE REMNANTS OF POTATO BALLS, MASHED POTATOES.