THE MANITOBA HEALTH COOK BOOK

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the stove. A little fat or butter may be added to prevent sticking. As the cooking goes on part of the watery content evaporates so there is no excess of liquid. There should be enough moisture to prevent browning as in frying or to permit it only in very slight degree. If there is no browning, milk may be added if desired.

Stuffed Potatoes

2 T. butter YY, c. hot milk % t. salt y t. pepper 6 baked potatoes

Bake medium sized potatoes 45 to 50 minutes. Remove from oven and cut a slit lengthwise, then, without breaking the skin, remove the inside. Mash, add seasoning, butter, milk and mix well; fill

the shells, leaving the top rough. Place in hot oven until potatoes are light brown.

Baked Sliced Potatoes

Pare potatoes, cut in '4 in. slices or strips. Place on a granite sheet that has been well brushed with dripping. Dot lightly with butter and sprinkle with salt. Bake in moderate oven until tender and well browned. Parsnips, carrots, onions, beets and turnips may be cooked the same way.

French Fried Potatoes

Pare and cut potatoes into eighths. Soak 2 hours in salt water, using | T. salt to | c. water. Drain potatoes and wipe with a cloth. For frying, heat fat to 375 deg. F. When lightly browned, drain on manilla paper and sprinkle with salt.

Baked Potatoes

Select required number of potatoes of uniform size with smooth un- blemished skins. Scrub thoroughly and prick the top of the potato with a fork. Bake in oven until soft enough to be pricked with a fork or dint with fingers. Serve at once in any of the following ways:-

1 Plain:

2. Cut across top a shape of an “X”’ or cross. Press gently with fingers, place a nice piece of butter on top and sprinkle with paprika.

3. Cut in half. Scoop potato gently from skin and mash with but-

ter, pepper and salt. Return mixture to shell and sprinkle paprika

or grated cheese over top and put in oven a minute or two to brown.

Potato Chips

Cut pared potatoes crosswise as thinly as possible and proceed as for French Fried Potatoes, frying in deep fat until light brown.

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