Modern cookery for private families

their acidity; and which can also be cooked and served in so many different forms. The wretched manner in which it is dressed in many English houses renders it comparatively valueless, and accounts in a measure for the prodigality with which it is thrown away when cold, even in seasons when its price is highest.[104] Footnote 103: The late Dr. Pereira has stated in his excellent work on diet, page 370, that Dr. Baly, who has published some interesting observations on the anti-scorbutic quality of the potato, says, “_As ordinarily cooked, it is an admirable preservative_ against the scurvy,” for which it appears to be also a cure, see the same work. Footnote 104: We cannot refrain from a few words of remark here on the daily waste of wholesome food in this country which constitutes one of the most serious _domestic_ abuses that exist amongst us; and one which it is most painful to witness while we see at the same time the half-starvation of large masses of our people. It is an evil which the steady and resolute opposition of the educated classes would soon greatly check; and which ought not vainly to appeal to their good sense and good feeling, augmenting, as it must, the privations of the scantily-fed poor; for the “_waste_” of one part of the community cannot fail to increase the “_want_” of the remainder. TO BOIL POTATOES. (_As in Ireland._) Potatoes, to boil well together, should be all of the same sort, and as nearly equal in size as may be. Wash off the mould, and scrub them very clean with a hard brush, but neither scoop nor apply a knife to them in any way, even to clear the eyes.[105] Rinse them well, and arrange them compactly in a saucepan, so that they may not lie loose in the water, and that a small quantity may suffice to cover them. Pour this in cold, and when it boils, throw in about a large teaspoonful of salt to the quart, and simmer the potatoes until they are nearly done, but for the last