s delicious esculent.

1104. To Boil Potatoes.

Put them into a saucepan with scarcely sufficient water to cover them.
Directly the skins begin to break, lift them from the fire, and as
rapidly as possible pour off _every drop_ of the water. Then place a
coarse (we need not say clean) towel over them, and return them to the
fire again until they are thoroughly done, and quite dry. A little
salt, to flavour, should be added to the water before boiling.

1105. To Peel Potatoes.

The above recipe is for boiling potatoes in their jackets, as the
phrase goes. When potatoes are to be peeled prior to cooking, the
tubers should first be well washed and put in a bowl of clean water.
As each potato is taken out of this receptacle and peeled, it should
be thrown into another bowl of cold water, close at hand to receive
them. This prevents undue discolouration of the potatoes.

1106. To Steam Potatoes.

Some kinds of potatoes are better steamed than boiled. Whether
dressed with the skins on or off a careful eye must be kept on them,
and when they are nearly done the steamer should be removed, the water
in the saucepan thrown off, and the steamer then replaced, in order to
allow the process of cooking to be completed. Some people shake the
steamer when potatoes are somewhat close and heavy, under the idea
that it renders them floury, and in many cases the shaking has this
effect.

1107. Potatoes Fried with Fish.

Take cold fish and cold potatoes. Pick all the bones from the former,
and mash the fish and the potatoes together; form into rolls, and fry
with lard until the outsides are brown and crisp. For this purpose,
the drier kinds of fish, such as cod, hake, &c., are preferable;
turbot, soles, eels, &c., are not so good. This is an economical and
excellent relish.

1108. Potatoes Mashed with Onions.

Prepare some boiled onions, by putting them through a sieve, and mix
them with potatoes. Regulate the portions according to taste.

1109. Potato Cheesecakes.

One pound of mashed potatoes, quarter of a pound of currants, quarter
of a pound of sugar and butter, and four eggs, to be well mixed
together; bake them in patty-pans, having first lined them with puff
paste.

1110. Potato Colcanon.

Boil potatoes and greens (or spinach) separately; mash the potatoes;
squeeze the greens dry; chop them quite fine, and mix them with the
potat