Though there are fifty other good ways there is no better way than baking or roasting either for potatoes that cost five for a cent or large truffles that cost five dollars each. Pick cut the largest and smoothest potatoes to bake because any size will do to pare and mash and even if a person should waste part of a too I large one on his plate it would slill be the cheapest dish of the meal. After washing well cut off" the ends of the potatoes. It may not make them any mealier, although some suppose it does; but, it makes them look better, and as if they had been cared for. Put them in the oven as a rule just one hour before the meal. When done instead of sliding them into a hot closet or under the stove to become dry and worthless, take up each one in a damp] towel in the hand and press it gently together and after that cover the pan containing them with the same damp cloth and keep them warm.