It is more economical to boil before peeling, as the best part of the potato lies next the skin; but most prefer them peeled.

Put on in boiling water, allowing a teaspoonful of salt to every quart of water.
Medium-sized potatoes will boil in half an hour.

Let them be as nearly of a size as possible, and if small and large are cooked at the same time, put on the large ones ten or fifteen minutes before the small.

When done, pour off every drop of water; cover with a clean towel, and set on the back of the range to dry for a few minutes before serving.

The poorest potato can be made tolerable by this treatment.