Boiled Potatoes
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Boiled Potatoes (with the skins on).
Boil in cold water with a pinch of salt. Have them of uniform size, and cook steadily until a fork will pierce easily to the heart of the largest. Then pour off the water, every drop; sprinkle with salt and set back on the range, a little to one side, with the lid of the pot off. Let them dry three or four minutes; peel very quickly and serve in an uncovered dish.
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(Without the Skins.)
Pare very thin. The glory of a potato is its mealiness, and much of the starch, or meal, lies next the skin - consequently lost by slovenly paring, which likewise defaces the shape. Lay in cold water for half an hour, have ready a pot of boiling water slightly salted, drop in the potatoes, and keep at a rapid boil until tender. Drain off the water, sprinkle with fine salt, and dry as just directed.
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To Boil New Potatoes.
If very young, rub the skin off with a rough towel. If almost ripe, scrpe with a blunt knife. Lay in cold water an hour, cover with cold water slightly salted, boil half an hour. Drain, salt, and dry for two or three minutes. Send to table plain.
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Boiled Potatoes (with the skins on).
Boil in cold water with a pinch of salt. Have them of uniform size, and cook steadily until a fork will pierce easily to the heart of the largest. Then pour off the water, every drop; sprinkle with salt and set back on the range, a little to one side, with the lid of the pot off. Let them dry three or four minutes; peel very quickly and serve in an uncovered dish.
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(Without the Skins.)
Pare very thin. The glory of a potato is its mealiness, and much of the starch, or meal, lies next the skin - consequently lost by slovenly paring, which likewise defaces the shape. Lay in cold water for half an hour, have ready a pot of boiling water slightly salted, drop in the potatoes, and keep at a rapid boil until tender. Drain off the water, sprinkle with fine salt, and dry as just directed.
-----------
To Boil New Potatoes.
If very young, rub the skin off with a rough towel. If almost ripe, scrpe with a blunt knife. Lay in cold water an hour, cover with cold water slightly salted, boil half an hour. Drain, salt, and dry for two or three minutes. Send to table plain.
