1. (The best method for new potatoes.) Select those of even size. When scrubbed, place them in a shallow pan or upon the rack of the oven. The oven should be hot. The length of time depends upon the size of the potato; forty-five minutes is the time for medium size.

Fig. 57. - Baked potatoes, mashed, seasoned, and returned to the skins.

Test by pressing firmly, or by sticking in a fork. When the potato is done, it feels soft to the fingers. If the potatoes cannot be eaten at once, break the skin to let out the steam, cover with a cloth, and keep them hot.

Here is a nice way to serve potatoes. Cut them in two, lengthwise; sprinkle with salt, and add as much butter as one would use at the table; break up the potato with a fork, leaving it in the skin.

Potato on the half shell is one step more. Cut the potatoes in two, lengthwise; take out the potato and mash it with butter, milk, and salt; add about a teaspoonful of butter, a table-spoonful of milk, and a shake or two of salt, to each potato. Beat this well, put back piled lightly in each half shell, and brown the tops slightly. Sometimes you can put in a little chopped meat. The beaten white of an egg may be added to make a potato puff.

2. The same as baked potatoes, except that the potatoes are pared before baking. This is a good method when the skins are poor. A brown crust is formed on the potato, which is crisp and pleasant to eat. Before baking, large potatoes may be cut in two or even sliced.