+ VVe cannot refrain from a few words of remark here on the daily waste of wholesome food in this country which constitutes one of the most serious domestic abuses that exist amongst us ; and one which it is most painful to witness while we see at the same time the half-starvation of large masses of our people. It is an evil which the steady and resolute opposition of the educated classes would soon greatly check ; and which ought not vainly to appeal to their good sense and good feeling, augmenting, as it must, the privations of the scantily-fed poor; for the “ waste” of ©ne part of the community cannot fail to increase the 11 want” of the remainder. + “ Because,” in the words of our clever Irish correspondent, “ the water through these parts is then admitted into the very heart of the vegetable ; and the latent heat, after cooking, is not sufficient to throw it off. this renders the potatoes very unwholesome.” CHAP. XVII.] VEGETABLES. 311 Obs . 1 . — The water in which they are boiled should barely cover the potatoes. After it is poured off, they should be steamed for twenty minutes or half an hour , if large. Obs. 2. — Habitual potato-eaters know well that this vegetable is never so good as when served in the skin tne instant it is taken from the fire, dished in a hot napkin, or sent to table without a cover over it. It should also be clean and dry that it may at pleasure be taken in the fingers and broken like bread, or held in the dinner napkin while the inside is scooped out with the fork, thus forming it into a sort of cup. The large Yorkshire Regents dressed and eaten in this way afford in themselves an almost sufficient meal. We have found from long daily experience, that those which averaged three, or at the utmost four to the pound, were the best in quality, and remained so to quite the end of their season : they required as the spring advanced, an hour’s boiling or more. TO BOIL POTATOES. (The Lancashire way.') Pare the potatoes, cover them with cold water, and boil them slowly until they are quite tender, but watch them carefully, that they may not be overdone ; drain off the water entirely, strew some salt over them✪ To Boil Potatoes (The Lancashire Way), leave the saucepan uncovered by the side of the fire, and shake it forcibly every minute or two, until the whole of the potatoes appear dry and floury. Lancashire cooks dress the vegetable in this way to perfection, but it is far from an economical mode, as a large portion of the potato adheres to the saucepan ; it has, however, many admirers. TO BOIL NEW POTATOES. These are never good unless freshly dug. Take them of equal size, and rub off the skins with a brush or a very coarse cloth, wash them clean, and put them without salt into boiling, or at least, quite hot water ; boil them softly, and when they are tender enough to serve, pour off the water entirely, strew some fine salt over them, give them a shake, and let them stand by the fire in the saucepan for a minute ; then dish and serve them immediately. Some cooks throw in a small slice of fresh butter✪ To Boil New Potatoes, with the salt, and toss them gently in it after it is dissolved. This is a good mode, but the more usual one is to send melted butter to table with them, or to pour white sauce over them when they are very young, and served early in the season. Very small, 10 to 15 minutes : moderate sized, 15 to 20 minutes.

AI-modernized reading of the original text

+ VVe cannot refrain from a few words of remark here on the daily waste of wholesome food in this country which constitutes one of the most serious domestic abuses that exist amongst us ; and one which it is most painful to witness while we see at the same time the half-starvation of large masses of our people. It is an evil which the steady and resolute opposition of the educated classes would soon greatly check ; and which ought not vainly to appeal to their good sense and good feeling, augmenting, as it must, the privations of the scantily-fed poor; for the “ waste” of ©ne part of the community cannot fail to increase the 11 want” of the remainder. + “ Because,” in the words of our clever Irish correspondent, “ the water through these parts is then admitted into the very heart of the vegetable ; and the latent heat, after cooking, is not sufficient to throw it off. this renders the potatoes very unwholesome.” Obs . 1 . — The water in which they are boiled should barely cover the potatoes. After it is poured off, they should be steamed for twenty minutes or half an hour , if large. Obs. 2. — Habitual potato-eaters know well that this vegetable is never so good as when served in the skin the instant it is taken from the fire, dished in a hot napkin, or sent to table without a cover over it. It should also be clean and dry that it may at pleasure be taken in the fingers and broken like bread, or held in the dinner napkin while the inside is scooped out with the fork, thus forming it into a sort of cup. The large Yorkshire Regents dressed and eaten in this way afford in themselves an almost sufficient meal. We have found from long daily experience, that those which averaged three, or at the utmost four to the pound, were the best in quality, and remained so to quite the end of their season : they required as the spring advanced, an hour’s boiling or more. TO BOIL POTATOES. (The Lancashire way.') Pare the potatoes, cover them with cold water, and boil them slowly until they are quite tender, but watch them carefully, that they may not be overdone ; drain off the water entirely, strew some salt over them, leave the saucepan uncovered by the side of the fire, and shake it forcibly every minute or two, until the whole of the potatoes appear dry and floury. Lancashire cooks dress the vegetable in this way to perfection, but it is far from an economical mode, as a large portion of the potato adheres to the saucepan ; it has, however, many admirers. TO BOIL NEW POTATOES. These are never good unless freshly dug. Take them of equal size, and rub off the skins with a brush or a very coarse cloth, wash them clean, and put them without salt into boiling, or at least, quite hot water ; boil them softly, and when they are tender enough to serve, pour off the water entirely, strew some fine salt over them, give them a shake, and let them stand by the fire in the saucepan for a minute ; then dish and serve them immediately. Some cooks throw in a small slice of fresh butter, with the salt, and toss them gently in it after it is dissolved. This is a good mode, but the more usual one is to send melted butter to table with them, or to pour white sauce over them when they are very young, and served early in the season. Very small, 10 to 15 minutes : moderate sized, 15 to 20 minutes.

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