Reference > Farmer's Cookbook > POTATOES > Baked Potatoes
  Macedoine of Vegetables à la Poulette Boiled Potatoes  
CONTENTS · BIBLIOGRAPHIC RECORD

Baked Potatoes

Select smooth, medium-sized potatoes. Wash, using a vegetable brush, and place in dripping-pan. Bake in hot oven forty minutes or until soft, remove from oven, and serve at once. If allowed to stand, unless the skin is ruptured for escape of steam, they become soggy. Properly baked potatoes are more easily digested than potatoes cooked in any other way, as some of the starch is changed to dextrin by the intense heat. They are better cooked in boiling water than baked in a slow oven.


CONTENTS · BIBLIOGRAPHIC RECORD
  Macedoine of Vegetables à la Poulette Boiled Potatoes  
 
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