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On Cottage Economy and CooTcery, 95 



advantage of better filling the stomach ; but if of a soapy, waxy 

 kind, they are not only deficient in nutriment, but actually un- 

 wholesome. They are seldom dressed in any other way than plain 

 boiled, but there are different opinions as to the best mode — some 

 peeling them before, and others after they are boiled. In Lanca- 

 shire, where they are in general admirably dressed, they are first 

 peeled — which is certainly the cleanest as well as the least waste- 

 ful. The large potatoes are then cut into pieces of the same size 

 as the smaller, so that they may boil equally, and they are put 

 into as much cold water as will cover them to within about an 

 inch, but not entirely. Set them upon a moderate fire until they 

 begin to boil, and then throw in a little cold water to prevent 

 them from boiling too suddenly before they are done to the heart. 

 When done soft enough to admit of a fork, then pour the water 

 off ; for if it be allowed to remain a moment after the potatoes are 

 done, they will become watery ; uncover the pot, and set it at 

 such a distance from the fire as to prevent from burning, yet near 

 enough to keep the potatoes hot and allow their moisture to 

 evaporate ; and eat them immediately. If a handful of salt be 

 occasionally thrown into the water, it will be found to add to their 

 flavour ; and they should be boiled separately, or at least never 

 mixed into soup when raw, as their juice is not only unpleasant, 

 but thought by many persons to contain some poisonous quality. 

 A good and economical mode of dressing them, when 

 meat, or other vegetables are to be 

 boiled, is to have a large jug fitted 

 to the mouth of the saucepan, and 

 having a tin bottom of a convex, or 

 arched bottom, pierced with holes, 

 so as to allow the steam to ascend 

 from the boiler. By which simple 

 apparatus A will boil the soup ; B 

 will steam the potatoes; and C will 

 cover the whole, having a small orifice 

 in the lid to allow the steam to es- 

 cape, so as to prevent it from falling 

 down upon the potatoes and soddening them. Any ironmonger 

 will make it for a trifle. 



In Ireland they make a very excellent dish, which is commonly 

 used by both the rich and poor, as thus : — take any quantity of 

 potatoes and greens, turnip-tops, or spinach, which have been 

 boiled, or are the cold remains of the previous day, for they will 

 l)e just as good as if boiled on purpose; mash the potatoes under 

 the rolling-pin until they are reduced nearly to powder, then chop 

 the greens as small as possible, and mix both them and the 

 potatoes well together with a minced raw onion ; season them 



