TODAY’S RECIPE

Southland Times, Issue 23781, 31 March 1939, Page 9

TODAY’S RECIPE

BAKED POTATOES Choose medium-sized potatoes, scrub well, being careful not'to remove any skin. Dry. Place in a baking dish in an oven at 450 degrees F. and bake till tender (approximately 45 to 60 minutes'). The water in the potato is converted into steam by the heat of the oven. This steam within the skins breaks down the starch and cellulose, and so makes the potato fit for human consumption. When baked if the potatoes cool or become cold, the steam condenses back into water, and the starch of the potato becomes soggy and heavy. If the skin is broken or pricked when the potato is cooked, the steam passes off and the potato is dry and fluffy. Never prick the potato to test it before it is done, as some of the steam escapes and the potato takes longer to cook. To test potatoes to tell whether they are done press them between the fingers. If done they are pliable and give to the touch. Remove from the oven. Prick with a fork so as to form a cross on the flat side of the potato. Press with your finger at the base of the potato. The inside of the potato will rise up I and breaks open the skin where the cross was made, and so a four-petalled flower is made. Garnish with a dot of butter, a dash of paprika and a tiny sprig of parsley. SARAH.