Page:Browne - The Plain Sailing Cook Book.djvu/76

 


 * 1) Scrub the potatoes, peel them or not as desired, and let stand in cold water for an hour or more.
 * 2) Drain off the water, put the potatoes in a saucepan, and cover with boiling water to which half a tablespoon of salt has been added.
 * 3) Cover the saucepan, reduce the heat a little, and boil from twenty to forty-five minutes, depending upon the size and age of the potatoes.
 * 4) Drain through a colander.

 




 * 1) Wash in cold water, and cut in thick slices or in quarters.
 * 2) Put the pieces in a saucepan of rapidly boiling water, and cook twenty minutes or until tender.
 * 3) Drain through a colander, mash, and season.




 * 1) Cut the squash in pieces, pare the hard outside rind from each piece, and remove the seeds and stringy part.
 * 2) Boil in salt water, or cook in the steamer, one hour or until tender.
 * 3) Drain through a colander, and either mash the pieces or serve them as they are.

  Put the tomatoes in a saucepan, pour boiling water over them, and let them stand one minute in the water. 