180 THE POTATO, 



peel as thinly as possible, and to at once put the tubers 

 into boiling water in an iron saucepan, adding some salt at 

 the same time. Keep the water boiling steadily not fast 

 or too slowly. When the tubers are rather more than half 

 done, pour off all but just enough water to cover the 

 bottom of the saucepan, stand the latter near the fire with 

 the lid slightly tilted to liberate the steam. Treated thus, 

 the tubers will cook like balls of flour. The saucepan 

 should not be placed near enough to the fire to cause the 

 tubers to burn, but where there is a moderate heat to drive 

 off superfluous moisture and leave the tubers dry. If the 

 tubers cannot be eaten at once, cover them with a clean 

 white cloth: this will prevent them becoming sodden with 

 steam, and will preserve their flavour. Never place the 

 tubers into the dish till ready to be served. 



Cooking- in their Skins. Unquestionably the best 

 way, from a nutritive point of ^view, is to cook the tubers 

 in their skins or "jackets." In this way there is no 

 waste of food material, and, besides, the flavour of many 

 sorts is infinitely better than when peeled. To cook pota- 

 toes thus, well wash them in cold water and cut out any 

 damaged eyes or fractures. Put in the saucepan with 

 sufficient water to not quite cover them. As soon as the 

 water boils add a little more cold water occasionally. A 

 little salt should be added with each supply of water. 

 When boiled through in about an hour, more or less 

 pour off the water, and hold the saucepan over the fire 

 till the moisture is evaporated. If they cannot be served 

 at once, place them in a thick white cloth in the oven till 

 required. Serve with the skins on. 



Steamed Potatoes. Some persons prefer their 

 potatoes cooked by steam. In this case a proper potato 

 steamer should be procured, and the tubers, either peeled, 

 or with their jackets on, put on the drainer with water 

 beneath. When so cooked, the water should be poured off 

 directly the tubers are cooked. 



