572 THE GARDENER. [Dec. 1870. 



I wish to test the table qualities of some new variety, I invariably perform the 

 culinary operation myself, so as to be certain that the measure meted out to 

 one kind is meted out to all alike. Presuming that my samples have been 

 carefully scraped or peeled, I put them into a saucepan and cover them almost, 

 but not entirely over, with water, putting in also a small lump of salt. A brisk 

 fire must be burning in the grate, as therein lies the great secret of good cooking. 

 "With sharp boiling, the water, by the time the Potatoes are done, should be 

 reduced one-half, and that they are done can easily be ascertained by testing with 

 a fork. As soon as ready, the water should be strained off, and the saucepan 

 placed on the edge of the fire, to cause the evaporation of all the remaining mois- 

 ture, and in a few minutes they are ready for dishing up. If our cooks of all 

 grades will follow this mode strictly, well-cooked Potatoes, presuming the sort 

 is tolerable, will certainly result. A. D. 



