Boiled Potatoes, No. 1
132. Select the potatoes as nearly as possible of the same size. Wash and boil them with the skins on.
Throw a little salt in the water. When they are soft, peel them and send them to the table hot. Or they may be mashed with butter, salt to the taste, and milk or cream in the proportion of an ounce of butter and half a gill of milk or cream to ten potatoes. They should be sent to the table immediately, as they spoil if they stand after they are done.
Put them over the fire, in cold water, or they will be likely to burst before they are cooked.