Baked Potatoes

Ingredients

• a potato
• butter, salt and cream

Method

1. 1

   Bake potatoes, cut off tops, scoop out insides, mix with butter, salt, and cream, return to shells, and brown in the oven.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 17. The excerpt below is the record exactly as published.

d potatoes with an open wire masher to keep them light and flaky. Season with a tablespoonful of butter; salt and pepper to taste. Stir in a cupful of cream ; beat into them two eggs. When well beaten, heap lightly in the dish in which they are to be served and set in the oven until a rich golden brown. MARCH 30TH "And YOU, gentlemen, what do you say to some iligant diwled kidneys for yourselves?" — ^Thack- EKAY ("The Tremendous Adventures of Major Gahagan"). SCALD a beef kidney, skin and slice it in thin slices, put an ounce of butter into a frying-pan; when hot add the kidney, a tablespoonful of Wor- cestershire sauce, a saltspoonf ul of salt, a teaspoonful of dry mustard, simmer five minutes, add a gill of sour wine. Move the pah back and forth for a few mo- ments over the fire, then serve. 59 MARCH 31ST "He takes mutton chops for dinner and the best of arrow-root for supper." — Charlotte Bronte ("Shirley"). WHEN you would have arrow- root for supper put into a sauce-pan half a pint of water, a glass of sherry, or a tablespoonful of brandy, a little grated nutmeg and a scant tablespoonful of sugar. Lit it boil up once, then stir in a dessertspoonful of arrowroot, previously rubbed smooth, with two spoonfuls of cold water. Re- turn to the fire, stir and boil three min- utes. APRIL 1ST "This Bouillebaisse a noble dish is — A sort of soup or broth, or brew. Or hotch-potch of all sorts of fishes. That Greenwich never could outdo: Green herbs, red peppers, mussels, saffron. Soles, onions, garlic, roach and dace: All these you'll eat at Terras tavern In that one dish of Bouillebaisse." — ^Thackeray ("Poems"). THE famous bouillebaisse is indeed, as Thackeray describes it, a sort of fish chowder, but it seldom contains all the ingredients he mentions. It may be made with four pounds of 60 fresh cod, two onions, a clove of garlic, one peppercorn, two stalks of celery, a quart of white potatoes cut in small pieces, salt, pepper, and a quarter of a pound of salt pork, cut in slices. Put all the ingredients together in a granite kettle and stew slowly in water enough to cover them for three or four hours. Just before serving add one quart of hot milk. APRIL 2D "Invite him to dinner, Emma, and help him to the best of the fish and chicken, but leave him to choose his own wife." — ^Jane Austen (" Emma"). SHAD seems to the English visitor the best of American fish, and the truly national way of cooking it is to plank it — ^a much simpler operation than it is commonly regarded. A shad plank may be bought now at any large housefurnishing store. Split the fish as for broiling, wash and wipe dry, and tie with the inside upward on the plank. Salt and pepper thoroughly and dredge with flour. Either place the plank be- fore a grate of clear coals — ^the orthodox way — or in a very hot oven. A thick shad will take fully half an hour to cook. When done, cut away the cords and but- ter the fish well, serving it on the plank. 6i APRIL 3D "A little pipkin with a bit Of mutton or of veal in it. Set on my table trouble-free, More than a feast contenteth me." — ^Hersick ("Poems"). TO prepare a knuckle of veal, cut all the meat from the bone, which should have been broken in sev- eral places. Put the bones in a pint of cold water and bring slowly to the boil- ing point. Remove the sinews from the meat which you have cut off. Put a ta- blespoonful of butter in the bottom of a kettle and let it melt. Dredge flour, salt, and pepper over the pieces of veal and put them in the kettle to brown, stir- ring them for four or five minutes till they are delicately colored. Add a small carrot, one onion, and a bit of parsley. Pour over the browned veal the bones and the water in which they have been cook- ing, which should be boiling hot by this time. Cover closely and allow to simmer about three hours. When it is done re- move the veal and vegetables, take out the bones, thicken the gravy with a table- spoonful of flour, taste and see if more seasoning is desirable. If you have mushrooms, two tablespoonfuls, cut in pieces, will be an addition. Pour over the veal and serve. 62 APRIL 4TH "Give me a piece of marchpane." — ^Shakespease ("Romeo and JuUet"). BLANCH a pound of Jordan al- monds and pound them in a mor- tar almost to a powder, add to them three-quarters of a pound of con- fectioners' sugar and stir in a few drops of orange-flavor water ; beat all together until it becomes a good paste; dust a little fine sugar on the rolling-board and roll the paste, shaping it as you please ; ice by brushing with fine sugar wet with rose-water or orange-water, and bake in a moderate oven. APRIL STH '' ' Very astonishing indeed 1 Strange thingl ' Turning the dumplings round, rejoined me King.** — ^WOLCOTT. DUMPLINGS to serve with veal stew will be beautifully tender and light if the following direc- tions are observed. Mix one pint of flour, half a teaspoonful of salt, two tea- spoonfuls of baking-powder and a tea- cupful of milk into a soft dough. Pull off bits of the dough and drop into the stew while it is boiling. Cover the stew-pan 63 f • tight and do not uncover for ten minutes, when the dumplings should be done. Then serve immediately. APRIL 6th "Quite ready for the fowl and mashed potatoes. Sir?"— Chakles Dickens ("The Haunted Man"). THE flavor of a baked potato is always superior to that of the boiled Friend-of-the-Irishman. A touch of elegance is added by cutting oflf the tops of the potatoes after they are baked, scooping out the inside, beating it up with butter, salt and cream

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