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Potatoes, Baked

Choose large potatoes of uniform size. Wash them well in lukewarm water, and scrub the skins with a soft brush. Put them in the oven, or in a Dutch oven, and bake until done enough. Do not let them remain in the oven after they are cooked, or they will become hard and shrivelled. Serve, neatly folded, on a hot napkin, and send pats of butter to table with them. Some cooks cut a little slice from the top of the potato after it is baked, mix with the pulp a pinch of minced shallot, a little pepper and salt, and a quarter of an ounce of butter, then put on the lid, and serve hot. Time to bake, two hours if of a good size. Probable cost of potatoes, 1d. or 1 1/2d. per pound. Sufficient, allow two for each person.

POTATOES, BEEF STEAK AND FRIED. (See BEEF STEAK AND FRIED POTATOES.)