In some parts, especially in Ireland, potatoes form almost the only food of the population, just as rice does in hotter climates, and when the crop fails famine ensues.  When potatoes form the only kind of food, a very large quantity has to be eaten by a hard-working man in order for him to receive sufficient nourishment to keep his body healthy, the amount required being not less than ten pounds per day.  If, on the other hand, a certain amount of fat or oil of some kind be mixed with them, a far less quantity will suffice.  Hence we find in Ireland that, wherever it is possible, either some kind of oily fish, such as herring, is taken with them, or, which is much more to the point with vegetarians, a certain quantity of fat is obtained in the shape of milk.

It must also be remembered that four pounds of raw potatoes contain only one pound of solid food, the remaining three pounds being water.  It is important, for those who first commence a vegetarian diet, to remember that vegetables like peas, haricot beans, and lentils are far superior to potatoes so far as nourishment is concerned, for many are apt to jump to the conclusion that potatoes are the very best substitute for bread and milk.  So, too, is oatmeal.  A Scotchman requires a far less quantity of oatmeal to sustain life than an Irishman does potatoes; hence it is a very important point to remember that, if we depend upon potatoes to any great extent for our daily food, we should cook them in such a manner as to entail as little waste as possible.  We will now try and explain, as briefly as possible, the best method of serving.

POTATOES, PLAIN BOILED.—­The best method of having potatoes, if we wish to study economy, is to boil them in their jackets, as it is generally admitted that the most nourishing part is that which lies nearest to the skin.  There are many houses in the country where an inexperienced cook will peel, say four pounds of potatoes, and throw the peel into the pig-tub, where the pig gets a better meal than the family.

When potatoes are boiled in their skins, they should be thoroughly washed and scrubbed with a hard brush.  Old potatoes should be put into cold water, and when the water boils the time should a good deal depend upon the size of the potatoes.  When the potatoes are large, the chief principle to be borne in mind is, do not let them boil too quickly or cook too quickly.  We must avoid having the outside pulpy while the inside is hard.  The water, which should be slightly salted, should more than cover them, and, if the potatoes are very large, directly the water comes to the boil it is a good plan to throw in a little cold water to take it off the boil.  It is quite impossible to lay down any exact law in regard to boiling potatoes.  We cannot do more than give general principles which can only be carried out by cooks who possess a little common sense.