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Classic
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page 188
with the largest, and continuing each time until the supply is exhausted. Quite
large potatoes, for steaming or boiling, should be cut in 4 parts, smaller ones
in 2; remove the middle or core, if hollow or defective, also all worm holes or
other blemishes. Very old potatoes may be vastly improved by soaking in water
over night; if quite watery, a small piece of lime dropped into the water in
which they are boiling will cause them to cook dryer than without. New potatoes
should be boiled in 2 waters. Medium sized new potatoes will cook--boil or
bake--in 20 to 30 minutes; matured or old ones in about double that time, and
either, when peeled, some 15 minutes sooner.
Potatoes in French style.
One quart cold boiled potatoes cut into dice, 3 tablespoons butter, 1 of chopped
onions and 1 of chopped parsley, pepper and salt; season the potatoes with the
salt and pepper, fry the onions in the butter, and when they are yellow add
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