Evening Republican, Volume 17, Number 77, Rensselaer, Jasper County, 31 March 1913 — The KITCHEN CUPBOARD [ARTICLE+ILLUSTRATION]

The KITCHEN CUPBOARD

stuffed Baked potatoes. BAKING potatoes is one o f the most wholesome ways of preparing them. There are many methods of serving them thus besides the simple, old fashioned one of bringing them to the table baked au nature!. Among these methods. may be mentioned the following: Potatoes With Onions. Stuffed Potatoes With Onion.— Take large, even sized potatoes and for each potato allow a tablespoonful of stale grated cheese, a teaspoonful of minced Cold bacon and a teaspoonful each of chopped onion, parsley and drippings. Scrub the potatoes and bake them until they are soft Inside. Cut one end off each and scoop out the interior with a small spoon. Mash this smoothly and mix it with the cheese, meat, parsley, onion, warmed drippings and season-. Ing. Refill the skins with this. Reheat until hot through and serve at once. Spanish Potatoes. —Scrub and bake six medium sized potatoes, cut open lengthwise and take out the inside. Mash the potatoes with grated onion, a quarter of a teaspoonful of salt, a teaspoonful of butter and a cupful of cream or milk. Replace the unshed potato, dividing equally among the twelve shells. Place a slice of bacon on the top of each and brown in the oven. Potatoes and Ham. Stuffed Potatoes With Ham and Peppers.—Peel good sized potatoes and hollow out a space in each, leaving a canoe or boat shaped piece. Fill the hollows with a mixture of chopped ham, chopped hard boiled egg and chopped green peppers, seasoning to taste with salt, pepper and melted butter. Bake until the potatoes are done. Stuffed Potatoes With Eggs.—Take six potatoes; put them in the oven without peeling. When done take out the Insides, but preserve the shape of the potatoes. Put the insides of the potatoes in a basin and add one and a half ounces of butter and salt and pepper to taste. Mix together until light and add two well beaten .whites of eggs and stir all together. Fill the potato skins with the paste, first rolling each piece in beaten yolk of egg; then bake in the oven. Serve as soon as the tops are well browned or in from ten to fifteen minutes.