168 FARM HOMES, IX-DOORS AND OUT-DOORS. 

 VEGETABLES. 



It is proverbial that only one cook in a thousand knows 

 how to cook a potato. In nine cases out of ten the best 

 portion of this vegetable is thrown away in thick parings, 

 and in ninety-nine times out of a hundred they are boiled 

 instead of steamed. Thus this common viand has slim 

 chances, in many kitchens, of reaching the table in its 

 perfection. None but old potatoes should be pared at 

 all ; and even old potatoes, if they have just a strip taken 

 off the longest way around them, to facilitate the process 

 of peeling, will prove better for having had their jackets 

 mostly left on. Potatoes buried in earth or powdered 

 charcoal never become old, and by using good methods 

 of cooking, excellent preparations of this largely eaten 

 vegetable may always be had. 



Steamed Potatoes. Thinly pare and cut in halves as 

 many potatoes as are wanted. Lay them in ice-water for 

 ten minutes. Have a close-covered steamer ready upon 

 a kettle containing plenty of boiling water ; place the 

 potatoes in it', and they will, if steadily steamed, be done 

 in half an hour. Then set the steamer off to the back of 

 the stove and open the cover slightly, that all moisture 

 may evaporate. 



When a pudding or a loaf of corn -bread is being steam- 

 ed, the potatoes can be put in at their proper time 

 around the pudding or bread dish, and so two birds se- 

 cured with one stone. 



Boiled Potatoes. If one prefers to pare the potatoes, let 

 the paring be as thin as possible, and put them in a ket- 

 tle with enough of cold salted water to cover them. 

 When they are done, pour off nearly all the water, set 

 the kettle at the back of the stove, keeping it closely 

 covered, and let them steam until dry and flaky. 



Potato Snow. For a handsome dish, and one that is 



