The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

after the potato is done will spoil its lightness. If for any reason baked potatoes must be kept waiting, wrap them in a thick towel and lay in a warm place. When in a hurry for baked potatoes, pour boiling water over them just before laying them in the oven. Some think potatoes are whiter and more mealy if boiled until nearly done and then finished in the oven. Perhaps the most perfect way of baking potatoes is to lay them on a wire stand in a close covered kettle without any water, over a moderate fire. =Boiled Early Potatoes= Put pared potatoes into rapidly boiling, salted water. Do not allow water to stop boiling. When nearly done add ½-1 cup cold water. Drain as soon as done. Shake and dry uncovered, over fire. Serve in napkin. When obliged to stand for a few minutes, throw a clean towel over the uncovered kettle to absorb the steam. =Boiled Late or Winter Potatoes= Put potatoes into cold, slightly salted water. Bring to the boiling point as quickly as possible. When half done, drain, add cold water and boil again. Drain as soon as done, sprinkle with salt, shake over fire until dry. Serve in napkin or uncovered dish. =The Irish Way= Put potatoes in slightly salted cold water; when the water boils add a small quantity of cold water; repeat this process 2 or 3 times; when done, drain, shake until dry and send a few at a time to the table. =Potatoes in Jackets= Wash thoroughly, peel off a narrow strip around the potatoes the long way. When tender, drain, sprinkle with salt, shake, peel and serve, or serve without peeling. Taking off the strip around the potatoes causes them to burst and become mealy, and makes them easier to peel while still giving the flavor so much liked by many. =Steamed Potatoes= Cook, without paring or with a narrow strip only taken off, in steamer over hot water with a few sprigs of fresh mint. Dry in the oven. Allow at least 10 m. more for steaming potatoes, either