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Classic
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page 175
BAKED POTATOES.
potatoesare either baked in their jackets or peeled; in either case they should
not be exposed to a fierce heat, which is wasteful, inasmuch as thereby a great
deal of vegetable is scorched and rendered uneatable. They should be frequently
turned while being baked, and kept from touching each other in the oven or dish.
When done in their skins, be particular to wash and brush them before baking
them. If convenient, they may be baked in wood-ashes, or in a Dutch oven in
front of the fire When pared they should be baked in a dish, and fat of some
kind added to prevent their outsides from becoming burnt; they are ordinarily
baked thus as an accessory to baked meat.
Never serve potatoes, boiled or baked whole, in a closely covered dish. They
become sodden and clammy. Cover with a folded napkin that allows the steam to
escape, or absorbs the moisture. They should be served promptly when done, and
require about three-quarters of an hour to one hour to bake them, if of a good
size.
BROWNED POTATOES WITH A ROAST. No. 1.
About three quarters of an hour before taking up your roasts, peel
middling-sized potatoes, boil them until partly done, then arrange them in the
roasting-pan around the roast, basting them with the drippings at the same time
you do the meat, browning them evenly. Serve hot with the meat. Many cooks
partly boil the potatoesbefore putting around the roast. New potatoesare very
good cooked around a roast.
BROWNED POTATOES WITH A ROAST. No. 2.
Peel, cook and mash the required quantity, adding while hot a little chopped
onion, pepper and salt; form it into small oval balls and dredge them with
flour; then place around the meat, about twenty minutes before it is taken from
the oven. When nicely browned, drain dry and serve hot with the meat.
SWEET POTATOES.
Boiled, steamed and baked the same as Irish potatoes; generally cooked with
their jackets on. Cold sweet potatoes may be cut in slices across or lengthwise,
and fried as common potatoes; or may be cut in half and served cold.
Boiled sweet potatoes are very nice. Boil until partly done, peel them and bake
brown, basting them with butter or beef drippings several times. Served hot.
They should be a nice brown.
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