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Potatoes To Boil No 1

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







The following is the celebrated Lancashire receipt for cooking

potatoes:--Cleanse them well, put them in cold water, and boil them with

their skins on exceedingly slow. When the water bubbles, throw in a

little cold water. When they are done, drain the water completely away

through a colander; return them into a pot or saucepan without water;

cover them up, and set them before the fire for a quarter of an hour

longer. Do not pare the potatoes before they are boiled, which is a very

unwholesome and wasteful practice.











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