Baked Potatoes

Ingredients

• medium-sized potato
• small amount of fat

Method

1. 1

   Wash carefully and place in a moderately hot oven.

2. 2

   Bake for 45 minutes to an hour.

3. 3

   Test by pressing between thumb and finger.

4. 4

   When done, prick with a fork to allow steam to escape.

5. 5

   Rubbing with fat before baking will soften the skin.

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 23. The excerpt below is the record exactly as published.

medium-sized potato. Test by pressing between thumb and finger. When done prick with a fork to allow the steam to escape. If the potato is rubbed mth a small amount of fat before baking the skin will be softer than otherwise. POTATOES ON THE HAXF SHELL. Bake as directed above. When done remove the skin from the top and scrape out the potato, leaving a shell. Mash the potato with a small amount of cream and butter or substitute; season with salt and pepper. Fill the shells with the mixture and brown in the oven. Grated cheese may be sprinkled over the top if desired. SWEET POTATO AND NUT CAKES. Boil sweet potatoes until tender. Drain off the water, remove the skin from the potatoes, and mash them with a small amount of cream and a little sugar or maple sirup. They should be stiff enough to mold into small cakes. Brush the top of the cakes with butter or substitute. Sprinkle with chopped nuts and brown in the oven. POTATOES WITH CHEESE AND GREEN PEPPER. Sliced cooked potatoes, 2 cups. Grated cheese, i cup. Thick white sauce, 1 cup. Bread crumbs, i cup. 1 chopped green pepper or canned pimento. Add the cheese and the chopped pepper to the sauce, mix with the potatoes, put Into a baking dish, cover with the bread crumbs, and brown in the oven. USE AND PEEPAEATION OF FOOD, 41 POTATO HASH. Cooked potato, 3 cups. Pepper, i teaspoon. Cliopped cooked meat or fish, 2 cups. Fat, 3 tablespoons. Salt, 1 teaspoon. Boiling water, i cup. Melt the fat in a frying pan, add the potatoes and meat, mixed. Pour water over the top and cook slowly without stirring until the underside is browned. Fold as an omelet and serve hot. CASSEROLE SWEET POTATOES AND APPLES. Pare and slice the sweet potatoes and apples, using 1 medium-sized apple to 2 potatoes. Place in a baking dish, sprinkle with a little brown sugar or add a small amount of sirup, pour over a cup of hot water, and bake covered until tender. Remove tlie cover, dot the top with bits of butter or substitute, and brown. CANDIED SWEET POTATOES. Boil and cut in halves medium-sized sweet potatoes, lay evenly in braising pan, baste with sirup and butter warmed together, sprinkle lightly with brown sugar, put in hot oven until brown, and serve in the sirup. POTATO AND BEAN CAKES. Boiled mashed potatoes, 1 cup. 1 small can pimentoes. Cooked mashed lima beans, 1 cup. Bread crumbs, i cup. Mix, season with salt and pepper, and form into cakes. Saut(3 in a small amount of hot fat or dip in egg and crumbs and brown in the oven. Serve witli tomato or cheese sauce. ESCALLOPED POTATOES. Four medium-sized potatoes. Wash, pare, and sh'ce very thinly until the bot- tom of the baking dish is covered. Over this layer sprinkle salt, pepper, dots of butter, and i tablespoon of flour. Add another layer of potatoes and proceed as before. When all the potatoes are used, sprinkle biittered crumbs over the top and add milk to nearly cover potatoes. Bake until tender. This amount will require about one hour for baking. WAYS OF USING LEFT OVERS. Left-over boiled or baked potatoes

Cook this with the app: pantry check, scaling, and the assistant.