A Plain Cookery Book for the Working Classes

and allow them to remain in that position for a quarter of an hour, by which time the water will have gradually reached to the boiling point; the saucepan should now be allowed to boil until the potatoes are done through, and then pour off the water; put the lid on again with a cloth on the top, place the saucepan close to the fire for about five minutes, and when you turn them out on their dish you will find that you have a well-boiled, mealy potato before you. No. 137. BAKED OR ROASTED POTATOES. You do not require that I should tell you that when you have no oven you can easily roast your potatoes by placing them on the hobs, bars, and under the fire-grate; and if you are attentive to their being well roasted, by turning them about now and then, so that they may be done all over alike, you need not be deprived of a baked potato for the want of an oven. When the potatoes are roasted, slightly squeeze each separately in a cloth, to make them mealy, then split them open; season them with a bit of butter, or dripping, a little bit of chopped shalot, pepper, and salt, and this will afford you a nice relish for supper. No. 138. HOW TO FRY POTATOES. Peel, split, and cut the potatoes into slices of _equal_ thickness, say the thickness of two penny pieces; and as they are cut out of hand, let them be dropped into a pan of cold water. When about to fry the potatoes, first drain them on a clean cloth, and dab them all over, in order to absorb all moisture; while this has been going on, you will have made some kind of fat (entirely free from water or gravy, such as lard, for instance) very hot in a frying-pan, and into this drop your prepared potatoes, only a good handful at a time; as, if you attempt to fry too many at once, instead of being crisp, as they should be, the potatoes will fry flabby,