To boil, choose them all of a size, that they may be all done together; put them on with cold water, and a spoonful of salt, in a saucepan larger than they require, without the lid, and with not quite water enough to cover them. When they boil, put in a little cold water; do this twice or three times as they come to boil. When a fork will easily go into them, strain off, and put the saucepan on the hob for two minutes, for the steam to evaporate. If done too soon, fold a coarse cloth and cover them up immediately, to keep them hot and mealy; but they are best served immediately they are done.

Another Method. The best method in the opinion of some, is to wash the potatoes quite clean and put them in the saucepan with a large table-spoonful of salt, and cover them with water; but when they boil up, pour three parts of the water away, put the lid on the saucepan, and set them where they will boil, but not very fast. Observe if the skins are cracked; if not, carefully crack them with a fork to let the watery matter contained in the potatoe out; this you cannot do until they are nearly done. When they are boiled sufficiently, drain all the water away; take off the lid, and hold them over the fire for a minute, giving them a gentle shake. They are best served immediately, while they are dry and hot. This method is good in a small family, but where there are a great many to dine it would be best to pare them, and take out all the eyes with the point of your knife; wash them, put them in the saucepan with a large table-spoonful of salt, cover them with water, and when they boil, pour three parts of the water off, close the saucepan, and let them boil gently; when done, dry them over the fire. As potatoes should be always served hot, by this method you lose no time in taking off the skins.