Take large fine potatoes; wash and dry them, and either lay them
on the hearth and keep them buried in hot wood ashes, or bake them
slowly in a Dutch oven. They will not be done in less than two
hours. It will save time to half-boil them before they are
roasted. Send them to table with the skins on, and eat them with
cold butter and salt. They are introduced with cold meat at
supper.
Potatoes keep best buried in sand or earth. They should never be
wetted till they are washed for cooking. If you have them in the
cellar, see that they are well covered with matting or old carpet,
as the frost injures them greatly.