potatoes well,
and if necessary, use a clean scrubbing-brush to remove the dirt from
them; and if possible, choose the potatoes so that they may all be as
nearly the same size as possible. When thoroughly cleansed, fill the
saucepan half full with them, and just cover the potatoes with cold
water, salted in the above proportion: they are more quickly boiled with
a small quantity of water, and, besides, are more savoury than when
drowned in it. Bring them to boil, then draw the pan to the side of the
fire, and let them simmer gently until tender. Ascertain when they are
done by probing them with a fork; then pour off the water, uncover the
saucepan, and let the potatoes dry by the side of the fire, taking care
not to let them burn. Peel them quickly, put them in a very hot
vegetable-dish, either with or without a napkin, and serve very quickly.
After potatoes are cooked, they should never be entirely covered up, as
the steam, instead of escaping, falls down on them, and makes them
watery and insipid. In Ireland they are usually served up with the skins
on, and a small plate is placed by the side of each guest.

_Time_.--Moderate-sized potatoes, with their skins on, 20 to 25 minutes
after the water boils; large potatoes, 25 minutes to 3/4 hour, or
longer; 5 minutes to dry them.

_Average cost_, 4s. per bushel. Sufficient for 6 persons.

_Seasonable_ all the year, but not good just before and whilst new
potatoes are in season.

ANALYSIS OF THE POTATO.--Next to the cereals, the potato is the
most valuable plant for the production of human food. Its
tubers, according to analysis conducted by Mr. Fromberg, in the
laboratory of the Agricultural Chemical Association in Scotland,
contain the following ingredients:--75.52 per cent. of water,
15.72 starch, O.55 dextrine, 3.3 of impure saccharine matter,
and 3.25 of fibre with coagulated albumen. In a dried state the
tuber contains 64.2 per cent, of starch, 2.25 of dextrine, 13.47
of impure saccharine matter, 5.77 of caseine, gluten, and
albumen, 1 of fatty matter, and 13.31 of fibre with coagulated
albumen.

TO BOIL NEW POTATOES.

1139. INGREDIENTS.--Potatoes; to each 1/2 gallon of water allow 1 heaped
tablespoonful of salt.

_Mode_.--Do not have the potatoes dug long before they are dressed, as
they are never good when they have been out of the ground some time.
Well wash them, rub off the skins with a coarse cloth, and put the