If potatoes are kept in a cold, dark, dry place they last for months. Sprouts which come from the eyes of the potatoes should be picked off. Potatoes should be protected from freezing.
Before using, potatoes should be well scrubbed. They are always better if cooked with their jackets on; if pared, the paring should be very thin. Scraping is sufficient for new potatoes.
Potatoes must be cooked to soften the cellulose and to cook the starch. They are best boiled, baked, and steamed. Cold, left-over portions of potatoes may be made into attractive and palatable dishes.
Potatoes should be served very hot, left uncovered to allow the steam to escape, or covered with a napkin to absorb the steam.
Scrub potatoes carefully and place in a baking pan. Bake in a hot oven 45 to 60 minutes. When soft, break the skin and let steam escape. Serve in an uncovered dish.
Wash and pare potatoes. Cover with boiling water. Add salt. Boil slowly until tender (20 to 30 minutes), drain, shake gently, and dry at the back of the stove, leaving the saucepan uncovered, or lay a cloth folded over the top to absorb the moisture.
If potatoes are to be boiled with their jackets on, follow the same directions for cooking omitting salt. Before serving, remove the skins carefullv from the hot potatoes.
2 cups cold boiled potato
1 recipe medium white sauce
Cut cold boiled potatoes into dice and cover with medium white sauce, heat, garnish with chopped parsley. Serves 6.
3 cups cold boiled potatoes (finely diced) cup thin cream or milk 1 tablespoon butter
1 teaspoon salt 1/4 teaspoon white pepper 1 teaspoon chopped parsley
Put diced potatoes into a buttered baking dish, cover with cream and seasonings and bake slowly until cream is all absorbed and potatoes are brown on top, about 1/2 hour. Serves 8 to 10.
Wash, scrub, and pare potatoes of uniform size. Parboil 10 min., then put in the oven in dripping pan with meat or on a rack in a baking pan. Baste with fat every ten minutes. Allow about 40 min. for baking the potatoes.
Wash and pare small potatoes. Cut into eighths lengthwise. Soak 1 hour in cold water. Take from water, dry between towels. Fry in deep fat till golden brown. Drain on absorbent paper. Sprinkle with salt. (See directions for frying in deep fat)
3 cups potatoes 2 quarts water or meat stock 2/3 cup butter or other fat 1 tablespoon lemon juice
1/2 teaspoon salt Cayenne
2 tablespoons finely chopped parslev
Cut the potatoes in one-half inch cubes, or cut in balls with a French vegetable cutter. Cover with boiling water and cook until tender. Drain. Add seasonings to potatoes and sprinkle with parsley, cook in the hot fat a few minutes. Serves 6 to 8.