Democratic Sentinel, Volume 13, Number 26, Rensselaer, Jasper County, 19 July 1889 — Potatoes. [ARTICLE]

Potatoes.

That the potato is the most popular of'all the vegetables cannot be denied, for there are few homes in our own country in which it does not form an important part in each day’s fare. Indeed, in the majority of homes it makes its appearance at each meal, either boiled, baked, or in some of the many dishes in which it is the principal part. No matter in what way it is cooked it is generally welcome. As to its healthful properties authorities disagree, but where any harm has resulted from the use of potatoes it can usually be traced to the cooking of them. A soggy, watery potato is one of the most unhealthy things one can eat, yet this is too often tlie kind that is generally put on a table. To be sure, the most important thing to consider is to have the vegetable good, yet a good cook may render a very poor potato palatable, while a bad cook can render a good one positively uneatable. There are few ways of cooking a potato as acceptable to a lover of this vegetable as boiling, uroviding it is done properly. It is a mistake made by many women to cut off the ends or dig out the eyes. If a nice, mealy boiled potato is wanted, it can never be obtained if the skin is broken before boiling. Always choose as good potatoes as can be had, and wash in several waters until perfectly clean, but do not cut in any part unless there is an appearance of rot. which ought always be cut out. Have the potatoes as near one size as possible, put in a pot or saucepan, and cover them with boiling water. Set on the stove and let boil, but be careful that they do not boil too fast, or they will break into pieces before they are done. Before setting on the stove, throw into the water a teaspoonful of salt. Keep the pot covered, while boiling, until the potatoes are done, which will be from twenty minutes to half an hour, according to their size. To tell when they are done, try with a fork, and if the fork goes through the thickest part of one easily, they are ready to be taken from the stove. Remove the pot from the stove and drain off all the water, then set it on the back of the stove with the cover partly off, so as to let out the steam, and shake it once or twice so the potatoes may dry equally on all sides. Serve as soon as possible, and if the potatoes are not mealy, the fault lies in themselves, and not in the cooking. Never cover potatoes tightly after draining, without first letting out the steam, or they will be sure to be soggy and watery, nomattar how good a vegetable they were previous to boiling. The above recipe is from an Irish Avoman, consequently it is good, for no matter how deficient she may be as to the cooking of other articles of food, she is always an expert at boiling potatoes.—Boston Budget.