Or,
You may crack each by pressing lightly upon it with the back of a wooden spoon, lay them in a deep dish, and pour over them a cupful of cream or new milk, heated to a boil, in which a great spoonful of butter has been dissolved.
To Stew Old Potatoes. ✠
This is a good way to cook potatoes which are so rank and tough as hardly to be eatable in any other form.
Pare and quarter, if large. Soak in cold water one hour. Put into a pot with enough cold salted water to cover them. When almost done, turn off the water, add a like quantity of milk, and bring to a boil. Before taking up, stir in a heaping tablespoonful of butter, a little salt, a handful of chopped parsley, and thicken slightly with flour previously wet in cold milk. Boil one minute, and pour all into a deep dish.
Stewed Potatoes for Breakfast. ✠
Pare, cut into dice, and soak in cold water half an hour. Stew in enough hot salted water to cover them. Before taking up, and when they are breaking to pieces, drain off half the water, and pour in a cupful of milk. Boil three minutes, stirring well; put in a lump of butter the size of an egg rolled in flour, a little salt and a pinch of pepper; add a little parsley; boil up well and turn into a covered dish.
This is an excellent family dish. Children are usually fond of it and it is very wholesome.
Baked Potatoes.
Wash and wipe some large ripe potatoes, and bake in a quick oven until tender, say from three-quarters of an hour to an hour, if of a good size. Serve in a napkin with the skins on. Tear or cut a hole in the top when you eat them, put in a bit of butter with salt and pepper. They are good for boys’ cold fingers at supper-time on winter nights.