Volume 2

Katharine Mellish's Cookery and domestic management, including economic & middle class practical cookery / by Katharine Mellish.

  • Mellish, Katharine.
Date:
[1901]
Catalogue details

Licence: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

Credit: Katharine Mellish's Cookery and domestic management, including economic & middle class practical cookery / by Katharine Mellish. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Boiled Potatoes. Choose potatoes of as nearly the same size as possible. Wash and brush them in cold water to remove the earth, then throw them into a basin of clean cold water. Peel as thinly as possible, cutting out the black spots (eyes). As they are peeled throw them into cold water, and if very large cut them in half lengthways. Put them into a saucepan with just enough water to cover, and bring quickly to the boil. Draw the pan to one side and allow it to boil gently for twenty to thirty minutes, or until a skewer can be rather easily run through them. The time varies with the age and the kind of potato. When cooked as much as this, pour off every drop of water, holding the lid against the pan to prevent the contents falling out. When strained, cover the potatoes with a clean cloth, and put the lid close on the pan for ten minutes to finish cooking, shaking the pan occasionally during this time. Then put the lid half on, and leave for another five or ten minutes, and the potatoes should then be quite dry and floury. Do not boil potatoes too long, as they will finish cooking in their own steam when the water is drained off. Baked Potatoes. Choose potatoes that are perfectly sound. Wash and brush them in cold water, and rinse them in fresh cold water. Put them into a baking-tin without drying them, and bake in a moderate oven for about one hour.