ROOT VEGETABLES 



cure a peck of two or more kinds and test them by 

 cooking in several different ways. 



DIRECTIONS FOR COOKING POTATOES 



It may seem superfluous to give recipes for cooking 

 so staple an article of food as the potato ; yet it must 

 be conceded that their appetising and tasteful 

 preparation is by no means universal. Even a good 

 boiled potato its simplest form is rare, and fried 

 potatoes, at their best, are conspicuous by their ab- 

 sence. It may not be a matter of general informa- 

 tion that in the spring, when the quality of pota- 

 toes has deteriorated, they are liable to show dark 

 spots at the eyes when boiled. This may be pre- 

 vented by the addition of a cupful of milk to the 

 water in which they are boiled. 



THE PERFECT FRIED POTATO 



The frying and serving of potatoes is quite as 

 particular an operation as serving baked potatoes, 

 which all know must be eaten the moment they are 

 done. Fried potatoes should never go on the fire 

 until within a few moments of the time of serving 

 a meal. Never set them on the back of the range 



until time to cook them, letting them slowly dry 



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