Brigham City Bugler | 1891-11-21 | Page 1 | Baked Potatoes

HiiUtMl I'otHtoea. Baked potatoes arc preferable to those cooked in any other way, because be-cause during the baking the starch cells are better prepared for assini--ilation. Select for baking, potatoes of etpial and medium size, with smooth skins; they should be well washed with a brush or cloth, and put iu a quick oven; they wilt bake in from twenty to thirty-five minutes, min-utes, according to the variety and ripeness; as soon as you find they yield readily, when pressed between the fingers; they are done. The best part of the potato lies next to the skin, and if they are allowed to remain in the oven after they are done, this portion becomes J hard, and adheres to the skin, the ' mineral salt being lost. Ex.