Miss Corson's practical American cookery and household management

New potatoes boiled until tender, and then rolled in flour, seasoned with salt and pepper, and browned in butter, either in a frying-pan or in a hot oven, are very good. New potatoes carefully washed, and then baked in a dripping-pan, either with just enough butter to favor browning, or plain, are excellent if they are served directly they are done ; they grow watery by standing. Broiled new potatoes are prepared either by slicing them raw or after they have been partly boiled, dipping them in melted butter, seasoned with salt and pepper, and then browning them over a hot fire, between the bars of a buttered double wire gridiron. Cold boiled new potatoes, chopped, and browned in butter, with a palatable seasoning of salt and pepper, are excellent for breakfast or luncheon. BERMUDA POTATOES. The Bermuda potatoes, which are the first new potatoes marketed, may be prepared according to any of the potato recipes ; they are generally of a good size and flavor, and mealy in texture ; they are excellent boiled plain, as an accompaniment for fish. BOILED POTATOES. Choose small, smooth potatoes of even size ; wash them, and then peel them, taking care to remove only a very thin paring, and to keep them smooth, and laying each one in cold water as it is peeled ; or remove part of the paring ; place the potatoes over the fire in plenty of salted boiling water, and boil them for ten minutes, or until they can be easily pierced with a fork ; do not allow the potatoes to boil until they begin to break, but drain them as soon as they are tender ; after draining the potatoes, cover them with a clean towel folded several times, and place the saucepan containing them where they will keep hot without burning until they are wanted for the table : the folded towel will retain the heat, and at the same time permit the steam to escape, so that the potatoes will be mealy and unbroken when they are served. Potatoes may be boiled in their jackets in the same way, a thin ring of paring being removed after they are washed ; as is the case with the peeled potatoes, care must be taken to drain the potatoes as soon as they are tender enough to be pierced with a fork, and they must then be covered with a folded towel, and allowed to steam. SALADS AND VEGETABLES, 391 BAKED POTATOES, Potatoes for baking should be of medium size, smooth, and carefully washed; the oven should be hot, and the potatoes watched after they have been baking for twenty minutes ; as soon as they are soft enough to yield to pressure, they should be served at once, because, after they are really done, they spoil very soon. MASHED POTATOES. Peel the desired quantity of potatoes, slice them half an inch thick, put them into salted boiling water, and boil them until tender ; then pour them into a colander, and set it over a hot dish when all the water has drained away ; put with a quart of potatoes, a tablespoonful of butter, the yolk of a raw egg, and a palatable seasoning of salt, pepper, and grated nutmeg, and rub them through the colander with a potato- masher. Serve the potatoes the moment they are mashed, or they will grow cold ; if they cannot be sent to the table directly they are done, set them into a hot oven and brown them. Be sure to serve them hot.