_Mode_.--This mode of cooking potatoes is now much in vogue,
particularly where they are wanted on a large scale, it being so very
convenient. Pare the potatoes, throw them into cold water as they are
peeled, then put them into a steamer. Place the steamer over a saucepan
of boiling water, and steam the potatoes from 20 to 40 minutes,
according to the size and sort. When a fork goes easily through them,
they are done; then take them up, dish, and serve very quickly.
_Time_.--20 to 40 minutes. _Average cost_, 4s. per bushel.
_Sufficient_.--Allow 2 large potatoes to each person.
_Seasonable_ all the year, but not so good whilst new potatoes are in
season.
USES OF THE POTATO.--Potatoes boiled and beaten along with sour
milk form a sort of cheese, which is made in Saxony; and, when
kept in close vessels, may be preserved for several years. It is
generally supposed that the water in which potatoes are boiled
is injurious; and as instances are recorded where cattle having
drunk it were seriously affected, it may be well to err on the
safe side, and avoid its use for any alimentary purpose.
Potatoes which have been exposed to the air and become green,
are very unwholesome. Cadet de Vaux asserts that potatoes will
clean linen as well as soap; and it is well known that the
berries of the _S. saponaceum_ are used in Peru for the same
purpose.
HOW TO USE COLD POTATOES.