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(Vegetables) - (The International Jewish Cook Book)

Peel six or eight potatoes, and put them on in boiling water to which
has been added one teaspoon of salt. Boil as above.
The saucepan used for cooking potatoes should be used for no other

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Boiled Potatoes

Scrub potatoes with a small brush. Pare them and let them stand a while

in cold water. Cook them in a large amount of boiling salted water in a

cooker pail. When they have boiled one minute put them in the cooker for

from one and a half to three hours. New potatoes will not require so

long to cook as old.

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Boiled Potatoes

Plain boiled potatoes, with the skin on, are delicious when cooked as

they should be. The requisite number should be selected, perfect in form

and uniform in size, and scrubbed with the vegetable brush, but the

skins not broken. If they are old they will be better for soaking half

an hour in cold water. A half hour before dinner-time, if they are of

medium size, they should be covered with boiling salted water and

placed on the stove, where they will boil gently, not hard, until the

skins begin to crack open. Test with a fork, and as soon as they are

tender, drain off all the water and set on the back of the stove to

steam dry. Serve in a hot, open vegetable dish; and if there is company

or you are very particular, remove the skins (without breaking the

potatoes) just before sending to the table. In case there is to be fish

or a meat dish without gravy, serve the potatoes with the white sauce

our little cook was taught to make in one of her first lessons.

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