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Show FOR THE DINNER MENU. Potatoes on the half 'shell make a very dainty dish. Prepare as follows: Take half a dozen good-sized round potatoes and wash them, rubbing the skins well with a vegitable brush. Put them in a brisk oven; and when; baked prick a hole in the ends to let out the steam. This Is the secret of a rralj baked potato. Cut the potatoes iu half lengthwise, scoop out the insides into a hot bowl and add a dessert spoonful of butter.t wo tablespoonfuls of pepper, two tablespoonfuls of hot milk, the yolk of two eggs and salt and pper to taste. Beat vigorously J and fill the jackets with the mixture. Put the whites of the eggs, beaten stiff, over the top, and return to the oven for a few moments until the?wxe a nice brown. This iar a very ornamental dish, as well as toothsome and delicious. Place a nankin nan-kin on a flat dish and arrange the half shells upon it to serve them. |