TO BOIL POTATOES

Select potatoes of uniform size, wash and pare thinly, cover with boiling water and cook half an hour; when nearly done add salt. As soon as done drain from the water and set the saucepan where the potatoes can steam for a few minutes. They should be served immediately, and never allowed to remain in the water a moment after they are cooked. Potatoes are much better steamed with their skins on than boiled, as they then retain all the potashes. When they are old they should be washed, pared and covered with cold water, and allowed to stand for several hours before either boiling or frying.