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1036
Enquire within upon everything
·
Robert Kemp Philp
418
1105.
To
Peel
Potatoes.
The
above
recipe
is
for
boiling
potatoes
in
their
jackets,
as
the
phrase
goes.
When
potatoes
are
to
be
peeled
prior
to
cooking,
the
tubers
should
first
be
well
washed
and
put
in
a
bowl
of
clean
water.
As
each
potato
is
taken
out
of
this
receptacle
and
peeled,
it
should
be
thrown
into
another
bowl
of
cold
water,
close
at
hand
to
receive
them.
This
prevents
undue
discolouration
of
the
potatoes.
1106.
To
Steam
Potatoes.
Some
kinds
of
potatoes
are
better
steamed
than
boiled.
Whether
dressed
with
the
skins
on
or
off
a
careful
eye
must
be
kept
on
them,
and
when
they
are
nearly
done
the
steamer
should
be
removed,
the
water
in
the
saucepan
thrown
off,
and
the
steamer
then
replaced,
in
order
to
allow
the
process
of
cooking
to
be
completed.
Some
people
shake
the
steamer
when
potatoes
are
somewhat
close
and
heavy,
under
the
idea
that
it
renders
them
floury,
and
in
many
cases
the
shaking
has
this
effect.
1107.
Potatoes
Fried
with
Fish.
Take
cold
fish
and
cold
potatoes.
Pick
all
the
bones
from
the
former,
and
mash
the
fish
and
the
potatoes
together;
form
into
rolls,
and
fry
with
lard
until
the
outsides
are
brown
and
crisp.
For
this
purpose,
the
drier
kinds
of
fish,
such
as
cod,
hake,
&c.,
are
preferable;
turbot,
soles,
eels,
&c.,
are
not
so
good.
This
is
an
economical
and
excellent
relish.
1108.
Potatoes
Mashed
with
Onions.
Prepare
some
boiled
onions,
by
putting
them
through
a
sieve,
and
mix
them
with
potatoes.
Regulate
the
portions
according
to
taste.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
