3 o 4 COOKING VEGETABLES 



cooked. The flavour and goodness are best preserved 

 by steaming them, and there are several good appliances 

 to be had for this purpose. When cooked by this 

 means the skin is not removed until the Potato is ready. 

 A saucepan containing a small quantity of butter should 

 be placed on the stove, and each Potato should be put 

 into it as it is peeled to keep hot until all are ready. 

 If Potatoes are peeled in a raw state the skin should be 

 removed as thinly as possible for the best portion of 

 the tuber is to be found just under the skin, and apart 

 from the difference in the flavour if this is removed, 

 Potatoes break much more readily during the process of 

 boiling. Unless they are required for soup, Potatoes 

 should not be cut up before being cooked, as they absorb 

 an unnecessary quantity of water and are deprived 

 of the greater portion of their soluble salts. It is 

 important to add salt (allow a large tablespoonful to 

 half a gallon of water) to the water, as it raises the 

 temperature and helps to keep the outside of the 

 Potatoes firm, also plenty of water should be used on 

 account of the quantity of starch they contain. The 

 water should be cold when the Potatoes are put into it 

 (unless they are new, when boiling water should be 

 used), and it should gradually be brought to boiling 

 point and not allowed to go below it until the Potatoes 

 are done. They should be tested with a skewer and, 

 directly it will go through them easily, they should be 

 drained in a colander, then returned to the empty sauce- 

 pan, covered with a slightly damp cloth and placed on 

 a warm part of the stove where they will keep hot 



