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Simple Boiled Potatoes Cooking Recipe

Below is the quick and easy cooking recipe for Boiled Potatoes.

To retain the highest amount of nourishment, potatoes should be boiled with their skins on. When so treated, they are twice as rich in potassa salts as those which have first been peeled. It is a good plan to place them in the oven or on top of the range after boiling them, thereby allowing all surplus moisture to escape. Before sending to table they should be peeled, and, if convenient, thoroughly mashed, as they are more easily digested, and when they are lumpy or watery they escape proper mastication, and in this way cause serious derangement of the system. Under no circumstances allow the aged, dyspeptic, or those in delicate health to eat them except when mashed. The so-called potato "with a bone in it," a favorite dish of the Irish peasant, is a potato only half cooked, being raw in the centre. And a more indigestible thing cannot well be imagined.


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