just as you dish them for the
table; do not leave them a moment on the fire after the eggs are in,
for if they harden they are not half so nice; one egg is enough for
three or four persons, unless they are very fond of potatoes; if they
are, have plenty and put in two.

BAKED POTATOES.

Potatoes are either baked in their jackets or peeled; in either case
they should not be exposed to a fierce heat, which is wasteful,
inasmuch as thereby a great deal of vegetable is scorched and rendered
uneatable. They should be frequently turned while being baked and kept
from touching each other in the oven or dish. When done in their
skins, be particular to wash and brush them before baking them. If
convenient, they may be baked in wood-ashes, or in a Dutch oven in
front of the fire. When pared they should be baked in a dish and fat
of some kind added to prevent their outsides from becoming burnt; they
are ordinarily baked thus as an accessory to baked meat.

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. They should be
served promptly when done and require about three-quarters of an hour
to one hour to bake them, if of a good size.

BROWNED POTATOES WITH A ROAST. No. 1.

About three-quarters of an hour before taking up your roasts, peel
middling-sized potatoes, boil them until partly done, then arrange
them in the roasting-pan around the roast, basting them with the
drippings at the same time you do the meat, browning them evenly.
Serve hot with the meat. Many cooks partly boil the potatoes before
putting around the roast. New potatoes are very good cooked around a
roast.

BROWNED POTATOES WITH A ROAST. No. 2.

Peel, cook and mash the required quantity, adding while hot a little
chopped onion, pepper and salt; form it into small oval balls and
dredge them with flour; then place around the meat about twenty
minutes before it is taken from the oven. When nicely browned, drain
dry and serve hot with the meat.

SWEET POTATOES.

Boiled, steamed and baked the same as Irish potatoes; generally cooked
with their jackets on. Cold sweet potatoes may be cut in slices across
or lengthwise, and fried as common potatoes; or may be cut in half and
served cold.

Boiled sweet potatoes are very nice. Boil until partly done, peel them
and bake brown, basting them with butter or beef dripping