Being such a common and easy article it is often the most neglected and goes to the table dark and full of lumps, when it ought to be as smooth as if pressed through a sieve. Butter and milk to mash with are good additious in their way, but vigorous pounding of the potatoes with a little salt and hot water or perhaps the clear fat from the top of the soup will make very fine mashed potatoes when neither of those luxuries can be afforded. The longer the mashing is continued provided the potato is kept hot at the same time, the whiter it becomes. It is an improvement, to bake the mashed potato in a pie pan, brushing the top over with milk to cause it to brown easily.