Another way.—Brush the potatoes, peel them very thin, parboil them, then brown them under the meat.
Boiled Potatoes. Time—¾ hour.
Potatoes should be well brushed, dropped into a basin of cold salt and water, and when a saucepan of water boils they should be placed in it. When a fork will pierce them easily, they are done. The water must then be strained off, the saucepan drawn to the side of the fire, a clean cloth folded over the top of the saucepan, and the lid pressed down on to it. This dries the potatoes, and makes them a good colour. They should be held in a cloth and peeled, then re-heated for a minute. New potatoes, if well brushed or scraped, do not require peeling.
Fried Potatoes. Time—½ hour.
Brush the potatoes, peel them very thin, slice them, dry them, and fry them a light brown in hot fat.
Mashed Potatoes. Time—1 hour.
Boil the potatoes, mash them through a sieve, or beat them with a fork. Add a little dripping or butter, and brown in the oven.
Boiled Rice. Time—½ hour.
½ lb. rice, ¼ teaspoonful salt, 4 quarts boiling water.
Well wash the rice in cold water, then put it into the boiling water with the salt, and let it boil fast 15 to 20 minutes. When it is quite tender, strain it into a colander, turn the cold water tap on to it for 2 or 3 seconds. Then place it in a dry saucepan by the side of the fire, with the lid half on, to dry and get hot. Shake it occasionally to prevent it burning, and serve.