Baked Potatoes

Ingredients

• Select medium-sized potatoes
• add 2 tbsp. butter
• about i c. hot milk
• 1 tsp. salt
• white pepper to taste
• Well-beaten whites of two eggs
• brush over with the yolk

Method

1. 1

   Scrub and dry the potatoes.

2. 2

   Bake in a hot oven until soft, about 45 minutes, turning occasionally.

3. 3

   For stuffed potatoes, cut in half, scoop out the inside, mash, and mix with butter, hot milk, salt, and pepper.

4. 4

   Fill the skins with the mixture, brush with yolk, and brown in the oven for about 10 minutes.

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 86. The excerpt below is the record exactly as published.

BAKED POTATOES Lesson VIII The potato is a thick stem, growing underground, called a tuber. The potato contains about 1 starch and I water, a very Httle mineral, and some cellulosa In the body it serves to furnish fuel for heat and energy, and assists in making the fat part of the body. Saliva and intestinal juices change it into sugar, which is readily dissolved. Potatoes are not a concentrated, hearty food be- cause of the great proportion of water which they contain. As a rule they are an inexpensive food, easily digested if properly cooked. They must be served with proteid and fatty foods. Potatoes taken out of the ground too soon are not ripe, and if left too long after digging before they are used, the starch is partly changed to gum. They are planted in spring and harvested in autumn. For eating they are best in fall and winter. It is more economical to buy small ones, for there are more BAKED POTATOES 217 in a bushel. They should be kept in a cool dry place and sprouts should be removed. Baked Potatoes — Home Recipe. Select medium- sized potatoes, scrub them well and dry them. Bake them in a hot oven until soft — about 45 m. Turn occasionally, in order that they may bake evenly. For stuffed potatoes, or potatoes on the half shell, cut baked potatoes in two lengthwise, or cut a small slice from the top of each, and carefully scoop out the inside. Mash fine, add 2 tbsp. butter, about i c. hot milk, 1 tsp. salt, and white pepper to taste. Beat until very light. Well-beaten whites of two eggs may be added and stirred in gradually. Fill the skins with this mixture. If white of egg is used, brush over with the yolk

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