Boiled Potatoes Recipe

Plain boiled potatoes, with the skin on, are delicious when cooked as

they should be. The requisite number should be selected, perfect in form

and uniform in size, and scrubbed with the vegetable brush, but the

skins not broken. If they are old they will be better for soaking half

an hour in cold water. A half hour before dinner-time, if they are of

medium size, they should be covered with boiling salted water and

placed on the stove, where they will boil gently, not hard, until the

skins begin to crack open. Test with a fork, and as soon as they are

tender, drain off all the water and set on the back of the stove to

steam dry. Serve in a hot, open vegetable dish; and if there is company

or you are very particular, remove the skins (without breaking the

potatoes) just before sending to the table. In case there is to be fish

or a meat dish without gravy, serve the potatoes with the white sauce

our little cook was taught to make in one of her first lessons.