Boiled Potatoes

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Ingredients 3 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

IF the potatoes are new, wash clean, and put into boiling water;
boil thirty minutes, and serve immediately.
As they grow older, scrape the skin off before boiling.
For old potatoes, have a sharp knife with a thin blade;
and pare the potatoes, having the skin as thin as possible.
They are very much better if they stand in cold water a few hours before boiling;
then put them in boiling water, and boil thirty minutes.
When they have boiled fifteen minutes, throw in a handful of salt.
When done, turn off the water, and let them stand on the back part of the range three minutes;
then, shake them up once, and turn into the dish, and send to the table.