The Kitchen Novice

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How Long to Cook a Potato

How Long to Cook a Potato

Caterina Christakos

Boiled Potatoes

Very few people know how to boil a potato so it will be dry, mealy and fine flavored. To prepare potatoes for boiling unpared, or in their jackets, wash well in lukewarm water with a brush, and rinse in cold water. To prepare for boiling without their jackets, wash, pare, remove all the eyes and dark spots, and soak well in cold water. To boil either pared or unpared, put the potatoes, when prepared, in a liberal allowance of slightly salted boiling water, let them boil gently until tender enough to be easily pierced with a fork, then drain, cover with a folded towel, and set back on the range, or near the fire, to dry off. If treated in this manner, they will, when served, be tender and mealy—perfect powdery snow balls in appearance—and will be apt to tempt even the most fastidious.

Steamed Potatoes

Prepare as for boiling, and cook in a reamer over a pot or kettle of boiling water. When only a ifew potatoes are wanted, a small sized steamer should be used, but by placing a folded towel or cloth over the potatoes to pre- Tent the escape of steam, even two or three can be nicely cooked, without inconvenience, in almost any sized steamer. This is an excellent mode of cooking potatoes, and should be more generally adopted.

Stewed Potatoes

 Cut pared potatoes in slices about an «ighth of an inch in thickness, put in salted boiling water, cook gently until moderately tender, then drain off the water, add milk, and season with salt and pepper.

Fried Potatoes

Slice raw pared potatoes very thin, soak well in cold water, drain the slices in a colander or sieve, dry them on towels by rolling and tumbling from one towel to another, separate them, and drop into a kettle of boiling grease. As soon as they assume a light brown color, lift with a skimmer, drain on a sieve, sprinkle with salt, and serve. The browning will be facilitated if the slices, when partly cooked, are taken fr«m the kettle, exposed to the air a few seconds, and then returned to the boiling grease.

Broiled Potatoes

Parboil potatoes, cut in slices about half an inch in thickness, place in a wire gridiron, and broil over a slow fire until well browned on both sides, then season with salt and pepper, and serve hot, with a little melted butter poured over them. Cold boiled potatoes are very nice broiled in the same manner.

Mashed Potato

Special attention should be given to the preparation of such a universally favorite dish as mashed potato. Boil or steam pared potatoes till well cooked, drain, dry off, mash till fine and free from lumps, in a warm kettle or pan, stir in a little warm milk—unless the potato is preferred dry— add a small lump of butter, season with salt and pepper, and beat until light, with a wooden spoon or potato masher. The secret of making nice mashed potato consists in mashing the potato until very smooth before, and beating it until very light after, it has been seasoned.


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