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How to Cook the Potato. 



HOW TO COOK THE POTATO. 



FURNISHED BY 



PROF. PIERRE BLOT, OF BROOKLYN. 



AT the suggestion of a number of friends, I addressed the following note to 

 Professor Blot, which, with his reply, is appended : 



PROFESSOR PIERRE 'BLOT : NEW-YORK, Feb. 15, 1870. 



DEAR SIR : In connection with a Prize Essay on the cultivation of the potato, I wish to 

 publish an article on COOKING THE POTATO, to be taken from your Hand- Book of Practical 

 Cookery. I write this note to ask whether I can do this with your entire approval. Hop- 

 ing that such article may aid our American housekeepers to prepare the potato for the table 

 in a more palatable and wholesome manner, I remain yours very truly, 



W. T. WYLIE. 



BROOKLYN, CENTRAL KITCHEN, Feb. 15, 1870. 

 REV. W. T. WYLIE: 

 DEAR SIR : You are authorized, with the greatest pleasure. P. BLOT. 



In accordance with the above authority, the following selections have been made 

 from the book named : 



To Select. As a general rule, the 

 smaller the eye the better the potatoes. 

 By cutting off a piece from the larger 

 end, you ascertain if they are sound ; 

 they must be white, reddish, bluish, 

 etc., according to the species. If spot- 

 ted, they are not sound, and therefore 

 very inferior. There are several kinds, 

 and all of them are good when sound or 

 coming from a proper soil. Use the 

 kind you prefer, or those that are better 

 fit for the way they are intended to be 

 served. 



To Boil. Being naturally watery, 

 potatoes should never be cooked by boil- 

 ing except when wanted very white, as 

 for croquettes. When boiled whole, put 

 them of an even size as much as possi- 

 ble, in order to cook them evenly. They 

 are better, more mealy, when steamed 

 or baked ; tfut those who have no steam- 

 er must, of course, boil them. Cover 

 them with cold water, set on the fire and 

 boil till done, then pour off all the water, 

 put the pan back on a slow fire for five 

 minutes and well covered ; then use the 

 potatoes. 



To Steam. Place them above a ket- 

 tle of boiling water, in a kind of drainer 

 made for that purpose, and adapted to 



the kettle. The drainer must be covered 

 tight. They cook as fast as by boiling, 

 the degree of heat being the same. 

 When steamed the skin is very easily 

 removed. 



To Prepare. If they are to be boiled, 

 or steamed, or baked, it is only neces- 

 sary to wash them. If wanted peeled, 

 as for frying, etc., then commence by 

 cutting off the germs or eyes ; if young 

 and tender, take the skin off with a 

 scrubbing-brush, and drop immediately 

 in cold water to keep them white ; if 

 old, scrape the skin off with a knife, for 

 the part immediately under the skin 

 contains more nutriment than the mid- 

 dle, and drop in cold water also. If 

 wanted cut, either in dice, or like carpels 

 of oranges, or any other way, cut them 

 above a bowl of cold water, so that they 

 drop into it ; for if kept exposed to the 

 air, they turn reddish and lose their nu- 

 tritive qualities. 



A 1'Allemande. Steam, peel, and 

 slice the potatoes. Cut some bread in 

 thin slices, and fry bread and potatoes 

 with a little butter, and turn the whole 

 in a bowl, dust well with sugar, pour a 

 little milk all over, and bake for about 

 fifteen minutes ; serve warm. 



