sh and scrub them well with a coarse cloth or brush;
dig out all eyes and rinse in cold water; cook in just enough water to
prevent burning, till easily pierced with a fork, not till they have
burst the skin and fallen in pieces. Drain thoroughly, take out the
potatoes, and place them in the oven for five minutes, or place the
kettle back on the range; remove the skins, and cover with a cloth to
absorb all moisture, and let them steam three or four minutes. By either
method they will be dry and mealy. In removing the skins, draw them off
without cutting the potatoes.

BOILED POTATOES (WITHOUT SKINS).--Pare very thin, and wash clean.
If not of an equal size, cut the larger potatoes in two. Cook in only
sufficient water to prevent burning until a fork will easily pierce
their center; drain thoroughly, place the kettle back on the range,
cover with a cloth to absorb the moisture, and let them dry four or five
minutes. Shake the kettle several times while they are drying, to make
them floury.

STEAMED POTATOES.--Potatoes may be steamed either with or without
the skin. Only mature potatoes can be steamed. Prepare as for boiling;
place in a steamer, over boiling water, and steam until tender. If water
is needed to replenish, let it always be boiling hot, and not allow the
potatoes to stop steaming, or they will be watery. When done, uncover,
remove the potatoes to the oven, and let them dry a few minutes. If
peeled before steaming, shake the steamer occasionally, to make them
floury.

ROASTED POTATOES.--Potatoes are much more rich and mealy roasted
than cooked in any other way. Wash them very carefully, dry with a
cloth, and wrap in tissue paper; bury in ashes not too hot, then cover
with coals and roast until tender. The coals will need renewing
occasionally, unless the roasting is done very close to the main fire.

BAKED POTATOES.--Choose large, smooth potatoes as near the same
size as possible; wash and scrub with a brush until perfectly clean; dry
with a cloth, and bake in a moderately hot oven until a fork will easily
pierce them, or until they yield to pressure between the fingers. They
are better turned about occasionally. In a slow oven the skins become
hardened and thickened, and much of the most nutritious portion is
wasted. When done, press each one till it bursts slightly, as that will
allow the steam to escape, and prevent the potatoes from becoming soggy.
They should be served at once, in a folded napkin pla