Potatoes, baked.—Another form of baked potatoes is not so often seen as it was formerly, when meat was roasted at the open fire. For these boil some good floury potatoes (be careful not to overcook them), then remove the skins carefully. About an hour before the meat is done, dredge the potatoes lightly with fine flour, and place them in the dripping-pan under the meat, letting them finish cooking with it; now drain very carefully, and serve as hot as possible, either as a garnish to the meat, or separately.