After the water has been strained off from the potatoes, a dry cloth should be placed under the lid of the saucepan, and the lid should only be placed half on, _i.e._, it should not be fitted down tight.
It is also as well to give the saucepan now and then a shake, but do not overdo the shaking and break them.

About five or ten minutes is generally sufficient.
POTATOES, STEAMED .-- Potatoes can be steamed in their jackets, and it is a more economical method than peeling.

It should be remembered, however, that steam is hotter than boiling water.

If plain water is underneath and boils furiously, and the steam is well shut in, they will cook very quickly; but if, as is generally the case, something else is in the saucepan under the steamer, boiling gently, this does not apply.

We refer to the ordinary steamer met with in private houses, and not to the ones used in the large hotels and restaurants.
POTATOES, BAKED .-- When potatoes are baked in the oven in their jackets the larger they are the better.