The work is so simple that it is seldom well done. Wash the potatoes, cover with plenty of boiling water, slightly salted, and cook fast until a fork will penetrate easily to the heart of the largest. Drain off every drop of water ; shake them up lightly, throw in a little salt, and set the pot at the back of the range for five minutes. The skins should crack and roll open, making the work of removing them easy. Do it rapidly, put a bit of butter upon each potato, set in the oven for one minute, and serve.

Never serve potatoes boiled or baked whole in a closely covered dish. They become sodden and clammy. Cover with a folded napkin that allows the steam to escape, or absorbs the moisture.