BOILED POTATOES

To cook potatoes, either in jackets or pared: Cover with boiling water, cook until tender. Season; now cover closely with clean cloth to absorb moisture and the potato will be mealy.

BOILED POTATO PUDDING

Stir the yolks of four eggs with one-half cup of sugar, add one-half cup of blanched and pounded almonds; grate in the peel, also the juice of one lemon, one-half pound of grated potatoes that have been boiled the day before. Lastly add the stiffly beaten whites, some salt and more potatoes, if necessary. Grease your pudding-pan well, pour in the mixture and bake. Set in a pan of water in oven; water in pan must not reach higher than one-half way up the pudding-form. Bake one-half hour. Turn out on platter and serve with a wine, chocolate, or lemon sauce. One can bake in an iron pudding-form without the water.

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BOILED SWEET POTATOES

Put on in boiling water, without any salt, and boil until a fork will easily pierce the largest. Drain off the water and dry.

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BOILED POTATOES

Peel six or eight potatoes, and put them on in boiling water to which has been added one teaspoon of salt. Boil as above. The saucepan used for cooking potatoes should be used for no other purpose.

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POTATOES BOILED IN THEIR JACKETS

Potatoes should be well brushed and put on to boil in a saucepan of boiling water; they should continue boiling at the same degree of heat until they are done, when a fork will easily pierce them. This will take from twenty-five to thirty minutes. Drain, draw the saucepan to a low flame, place a clean cloth folded over the top of the saucepan and press the lid down over it. This dries the potatoes and makes them a good color. Hold the potatoes in a cloth and peel them, then reheat for one minute and serve. New potatoes, if well brushed or scraped do not require peeling.

This site contains information about potato recipes.