Baked Potatoes

Ingredients

• Select medium-sized potatoes
• add butter

Method

1. 1

   Select medium-sized potatoes, as uniform in size as possible.

2. 2

   Wash and scrub with a vegetable brush.

3. 3

   Place in a dripping pan, or on a rack, and bake in a hot oven for forty minutes, or until soft.

4. 4

   When cooked break the skins so as to allow the steam to escape, else they will become soggy.

Nutrition per serving

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 15. The excerpt below is the record exactly as published.

add butter, pepper and salt to taste. 15— CABBAGE. Take off the outside leaves, cut in quarters and remove the core, leaving enough to hold the leaves together. Soak until crisp in cold water. Drain and place in a kettle, measure and put in enough water to cover. Add a teaspoonful of salt to every pint of water. Simmer tliirty to sixty minutes according to size. Drain audv VEGETABLES. 33 place carefully in a hot vegetable dish. Season with butter, pepper and salt. 16.— CARROTS. Wash, scrape and cut the carrots into suitable pieces, place them in a pot and boil gently until tender. Drain and place in a hot dish ; season with butter, pepper and salt. 17.— GREEN PEAS. Wash and shell the peas, rejecting all wormy ones. Cover with cold water and let stand fifteen minutes if at all wilted. Skim off those which rise to the top and drain the rest. Measure and put in enough boiling water to barely cover, add one teaspoonful of salt to each pint of water; boil gently until tender. Drain. Season with butter, pepper and salt and serve in a hot dish. 18.— SPINACH. Pick over the leaves, rejecting all bad ones, drop into cold water, shake them out of the water by handfuls, and drop them into another pan of cold water; shake them out of this water and place in a kettle. Cover closely and cook in their own juice until tender (about twenty minutes). Stir occasionally to prevent burning. Drain thoroughly, add pepper, salt and butter and pack solidly into a hot vegetable dish. It may be garnished with slices of hard-boiled eggs. 19.— BOILED POTATOES. Select potatoes of uniform size. Wash, pare and drop at once into cold water to prevent discoloring. (Towards spring potatoes will need to be soaked at least two 84 DOMESTIC SCIENCE. hours.) Cover with boiling water and boil gently until they can be easily pierced with a knife point or fork. Drain, at once, dredge with salt, and shake over the fire for a moment to dry. Stand in a warm place, uncovered, for a minute or two. Serve in a hot vegetable dish covered with a napkin. 20.— BAKED POTATOES. Select medium-sized potatoes

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