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BAKED POTATOES

(German) - (Pennsylvania Germans)







All young housewives may not know "that there is more real food value
in potatoes baked 'in their jackets' than is found in preparing this
well-known tuber in any other way." The secret of a good baked potato
lies in having a hot oven, but not too hot. Scrub good sized potatoes,
or, for a change, they may be pared before baking, place in a hot
oven, and bake about 45 minutes, when they should be a snowy, flaky
mass inside the skins, palatable and wholesome. When fully baked they
should fed soft to the touch when pressed. Take from oven, pinch one
end of potato to break the skin to allow the gas to escape. Always
break open a baked potato. Never cut with a knife.
Medium-sized potatoes, pared, cut in half lengthwise, and baked in a
hot oven 25 to 40 minutes, until the outside of the potato is a light
brown, make a pleasant change from boiled potatoes. When baked the
proper length of time and served at once, the inside of potato should
be light and flaky. The housewife should occasionally serve rice or
macaroni and omit potatoes from the bill of fare, especially in the
spring of the year.
Potatoes should always be served as soon as baked, if possible.
Potatoes may be baked in less than a half hour in a gas oven.

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BAKED POTATOES, No. 1

Select fine, smooth potatoes and boil them about twenty minutes. Drain
off the water, remove the skins and pack in a buttered dish. Lay a small
piece of butter on each potato, sprinkle with salt and pepper, and
sprinkle fine bread crumbs over all, with a few tablespoons of cream.
Bake until a nice light brown. Serve in the same dish. Garnish with
parsley.

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BAKED POTATOES, No. 2

Wash large potatoes and bake in a quick oven until soft, which will take
about three-quarters of an hour. This is the most wholesome way of
cooking potatoes.

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Irish Baked Potatoes.

Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 cups of
tomatoes. Let fry; then stir in 1 tablespoonful of flour; add 1/2 cup
of water; let boil; add 1 quart of shrimps, salt, pepper and parsley.
Let all cook twenty minutes. Stir in the yolk of an egg. Remove from
the fire. Put some boiled rice on a platter; add the shrimps and pour
over the sauce. Serve very hot.

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Scotch Baked Potatoes.

Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper,
1 Spanish onion and 1 head of chicory chopped fine. Mix in a salad
bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2
tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil.
Garnish with sliced beets and bananas.

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Baked Potatoes With Sage And Onion

2 large potatoes.

6 onions.

2 teaspoons sage.

1 ounce bread crumbs.

2 ounces butter.

1/2 teaspoon each salt and pepper.



Peel the potatoes and cut them lengthways into slices about half an inch

thick, place six of these slices in a baking tin or dish which has been

well greased with one and a half ounces of the butter. In the meantime

peel and boil the onions for a quarter of an hour in a little salted

water, and the sage (tied in a piece of muslin) with them for the last

five minutes. Chop the onions and sage and mix with the bread crumbs,

salt, pepper and half an ounce of butter, and spread the mixture thickly

over the slices of potato, and bake for one and a half or two hours.



Apple sauce should be served with this dish and a rich gravy.

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Baked Potatoes

Potatoes for baking should be of uniform, medium size and perfect. After

being well scrubbed they should be wiped dry and put in a moderate oven

three-quarters of an hour before meal-time. If the meal is delayed for

any reason they should be pricked with a fork in several places to let

out the steam, and then set where they will keep hot, but not in a

covered dish, or they will get wet and soggy.









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