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Put them clean-washed, with their skins on, into a steam saucepan, and let
The water under them be about half boiling; let them continue to boil rather
quickly, until they are done. If the water once relaxes from its heat the
potato is sure to be affected, and to become soddened, let the quality be
ever so good. A too precipitate boiling is equally disadvantageous, as the
higher parts to the surface of the root begin to crack and open while the
centre part continues unheated and undecomposed.