MR. BUCKMASTER ON POTATO-BOILING.—

New Zealand Herald, Volume XII, Issue 4405, 25 December 1875, Page 1 (Supplement)

MR. BUCKMASTER ON POTATO-BOILING.—

Mr, Buckmaster, the South. Kensington jbofessor of the art of cookery, has been lecturing in the provinces; to crowded audiences upon the art of potato-boiling. According,to Mr. Buckmaster, nature has put a very gveafr deal into the potato, and man does not. gpfc enough oat of it, precisely because he knowa pot the first principles of the sew South' 'Kensington philosophy. We ought, it Beema, ito pick out potatoes all of a size, for » tag Ipotato should stay in the water longer than a Ismail one. We onght to wash each indijvidual tuber, handling it tenderly, and cleating its delicate cuticles of all impurities w&h/ a soft-haired scrubbing-brush, but on no jjcconnt to pierce the tender rind, lest 'the* subtle flavour should escape through ts* wound. Potatoes' thus, prepared; and casefully boiled in spring .water qualified with a requisite admixture of salt, are, we under-' stand, tlie typical form of carbonaceous food,; and, if taken with a due.'admixture of nit»-> genous elements, snch as are yielded 'by. jcheese, buttermilk, sound bacon, and,' best of 'all, a small allowance' of good lean meat, aie capable of forming a wholesome and palatable dietary.—Garden.