In such an
event, the boiling and the baking should be accomplished in about
35 minutes.
78. STUFFED POTATOES.--An attractive way in which to serve baked
potatoes is shown in Fig. 16. After the potatoes are thoroughly baked,
the contents are removed, treated as mashed potatoes, and then stuffed
into the shells and set in the oven to brown for a few minutes. When
something different in the way of potatoes is desired, stuffed potatoes
should be tried.
Bake the desired number of potatoes until tender. Remove from the oven,
cut through the skin of each from end to end with a sharp knife, and
scrape out the contents of the shell. Mash the pulp according to the
directions given in Art. 76. Then fill the shells with the mashed
potatoes, allowing the surface to stand up roughly, as shown, instead of
smoothing it down. Dot each with butter, sprinkle a little paprika over
the tops, and replace in the oven. Bake until the surface is nicely
browned and then serve at once.
[Illustration: FIG. 16]
79. BROWNED POTATOES.--While not so easy to digest as boiled or baked
potatoes, browned potatoes offer an opportunity for a change from the
usual ways of preparing this vegetable. They may be prepared on the
stove or in the oven, but when browned in the oven the surface is more
likely to be tough.
Boil the desired number of potatoes, and when they are sufficiently
tender, drain off the water. If they are to be sauted on the stove, melt
a small amount of fat in a frying pan, and place the cooked potatoes in
it.
Pages:
254
255
256
257
258
259
260
261
262
263
264
265
266
267
268
269
270
271
272
273
274
275
276
277
278