Baked potatoes (No. 2)
Pare and parboil; then set in an open bakepan in the oven and bake about half an hour, basting freely with butter or dripping until you have a delicate brown “glaze” upon each.
These may be eaten as a separate dish, or as a garnish for roast beef.
Stuffed potatoes
Bake eight large potatoes until done. Cut off the tops with a sharp knife and scoop out the insides with a small spoon. Set aside the skins for future use. With the back of a spoon mash the potatoes smooth, rub into them two tablespoonfuls of butter, a gill of cream, two teaspoonfuls of finely minced onion, a teaspoonful of minced parsley and salt and cayenne pepper to taste. When you have worked these ingredients to a smooth mass, beat in the stiffened whites of two eggs. Fill the empty potato skins with this creamy mixture, heaping it high. Stand the potato cases on end, side by side, in a baking-pan and set in the oven until the potato protruding from the tops is a delicate brown.
Potatoes on the half-shell
Bake large smooth potatoes, and cut each carefully in half lengthwise. Scrape out the insides, leaving the skins whole. Beat what you have taken out to a cream with melted butter, cream or milk, season with pepper and salt, and fill the “shells,” rounding the potato on top. Put a dot of butter upon each and brown lightly upon the upper grating of your oven.
Potato soufflé
Into two cupfuls of mashed potato work three cupfuls of hot milk in which two tablespoonfuls of butter have been half melted. Beat out all the lumps until you have a smooth purée. Season with salt and pepper. Beat four eggs very light and whip them into the potato and milk. When thoroughly mixed pour into a deep greased pudding-dish and bake in a good oven until “set” and delicately browned.