When cooked in the skins,
potatoes may be boiled, baked, or steamed. When the skins are removed,
potatoes may be cooked in these ways, as well as fried, sauted,
scalloped, creamed, etc.
75. BOILED POTATOES.--Without doubt, potatoes are cooked more often by
boiling than by any other method, for besides being eaten in this way a
great deal, they must first be boiled for many of the more elaborate
methods of preparation. If the skins are removed before boiling, the
water in which the potatoes are cooked contains a quantity of starch and
a great deal of soluble mineral matter that are lost from the potatoes.
Use should therefore be made of this liquid, it being very satisfactory
for soups, sauces, and the liquid required in bread making.
When potatoes are to be boiled, select the desired number of
medium-sized potatoes, and wash them in cold water. If desired, remove
the peelings with a sharp paring knife, but if the potatoes are to be
cooked with the skins on, scrub them thoroughly with a vegetable brush
in order to remove all dirt. Put to cook in a sufficient amount of
boiling salted water to cover well, and cook until the potatoes are
tender enough to be easily pierced with a fork. Usually the kettle in
which potatoes are cooked is covered, but if desired they may be cooked
in an uncovered vessel. When done, drain the water from the potatoes and
serve at once or use for some of the other methods of preparation.
[Illustration: FIG. 15]
76. MASHED POTATOES.
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