Thursday, December 26, 2013

Boiled New Potatoes

From "Clayton's Quaker Cook-Book", 1883.
Wash and rub new potatoes with a coarse towel, drop in boiling water, and boil until done, taking care that they are not over boiled.

Have ready, in a saucepan, some milk or cream with butter, a little chopped parsley, pepper and salt; drain the potatoes, add them to the cream with a teaspoonful of corn-starch, soaked in a little milk; let it come to a simmer, and serve at once.

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