The Best Ways to Cook Potatoes 139 



potatoes to plant every year. Experiments made to com- 

 pare northern- and home-grown seed have not sustained 

 this view. The failure of many growers either to carry 

 over the spring crop or grow the fall crop is probably 

 responsible for the belief. Those who pursue the busi- 

 ness in a systematic, business-like manner grow the 

 fall crop from spring- grown seed and the spring crop 

 from fall -grown seed. If this is regularly practiced, it 

 will materially reduce the cost of growing this crop in 

 the South. 



There is no other vegetable which can be prepared 

 in so many different ways and all good. They are ready 

 for use when half -grown. Washed thoroughly, at the 

 same time rubbing off the tender skin, they are ready to 

 be boiled. Half an hour before dinner is to be served, 

 put the potatoes into hot slightly salted water, enough 

 to cover them, and boil gently until done. Pour off the 

 water, and serve hot with drawn butter. If allowed to 

 stand in the water after they are done, they become 

 clammy and unfit to eat. They are often spoiled by 

 being boiled with meat. When potatoes are fully grown, 

 those to be cooked together should be of the same size, 

 or the small ones will be ruined before the large ones 

 are done. As soon as done, pour off the water and 

 wring each one separately in a clean towel, to squeeze 

 out the water, and slip off the skin. Potatoes treated in 

 this way will be dry and mealy and ready for drawn 

 butter, salt and pepper. Serve hot. Potatoes, like rice, 

 can be served on short notice. They may also be pre- 

 pared in several ways in advance of the meals. They 

 may be sliced and stewed and seasoned with butter, 



