m into
_boiling_ water salted in the above proportion. Let them boil until
tender; try them with a fork, and when done, pour the water away from
them; let them stand by the side of the fire with the lid of the
saucepan partially uncovered, and when the potatoes are thoroughly dry,
put them into a hot vegetable-dish, with a piece of butter the size of a
walnut; pile the potatoes over this, and serve. If the potatoes are too
old to have the skins rubbed off, boil them in their jackets; drain,
peel, and serve them as above, with a piece of butter placed in the
midst of them.

_Time_.--1/4 to 1/2 hour, according to the size.

_Average cost_, in full season, 1d. per lb.

_Sufficient_.--Allow 3 lbs. for 5 or 6 persons.

_Seasonable_ in May and June, but may be had, forced, in March.

POTATO STARCH.--This fecula has a beautiful white crystalline
appearance, and is inodorous, soft to the touch, insoluble in
cold, but readily soluble in boiling water. It is on this starch
that the nutritive properties of the tubers depend. As an
aliment, it is well adapted for invalids and persons of delicate
constitution. It may be used in the form of arrow-root, and
eaten with milk or sugar. For pastry of all kinds it is more
light and easier of digestion than that made with flour of
wheat. In confectionery it serves to form creams and jellies,
and in cookery may be used to thicken soups and sauces. It
accommodates itself to the chest and stomach of children, for
whom it is well adapted; and it is an aliment that cannot be too
generally used, as much on account of its wholesomeness as its
cheapness, and the ease with which it is kept, which are equal,
if not superior, to all the much-vaunted exotic feculae; as,
salep, tapioca, sago, and arrow-root.

TO STEAM POTATOES.

1140. INGREDIENTS.--Potatoes; boiling water.

_Mode_.--This mode of cooking potatoes is now much in vogue,
particularly where they are wanted on a large scale, it being so very
convenient. Pare the potatoes, throw them into cold water as they are
peeled, then put them into a steamer. Place the steamer over a saucepan
of boiling water, and steam the potatoes from 20 to 40 minutes,
according to the size and sort. When a fork goes easily through them,
they are done; then take them up, dish, and serve very quickly.

_Time_.--20 to 40 minutes. _Average cost_, 4s. per bushel.

_Sufficient_.--Allow 2 large pot