These are never good unless freshly dug. Take them of equal size, and rub off the skins with a brush or a very coarse cloth, wash them clean, and put them without salt into boiling, or at least, quite hot water; boil them softly, and when they are tender enough to serve, pour off the water entirely, strew some fine salt over them, give them a shake, and let them stand by the fire in the saucepan for a minute; then dish and serve them immediately. Some cooks throw in a small slice of fresh butter, with the salt, and toss them gently in it after it is dissolved. This is a good mode, but the more usual one in to send melted butter to table with them, or to pour white sauce over them when they are very young, and served early in the season.
Obs.—We always, for our own eating, have new potatoes steamed for ten minutes or longer after the water is poured from them, and think they are much improved by the process. They should be thoroughly boiled before this is done.