Wash and wipe some large ripe potatoes, and bake in a quick oven until
tender, say from three-quarters of an hour to an hour, if of a good
size. Serve in a napkin with the skins on. Tear or cut a hole in the
top when you eat them, put in a bit of butter with salt and pepper.
They are good for boys’ cold fingers at supper-time on winter nights.