268 THE POTATO 



Special Baked Potatoes 



Bake as for ordinary baked potatoes. When cooled 

 sufficiently to be handled without burning the hands, cut 

 skin from one side, scoop out contents into a hot kettle, 

 mash and beat very thoroughly, seasoning carefully as for 

 mashed potatoes. Fill shells, place a small piece of butter 

 in top of each, and brown in quick oven. Grated cheese 

 over the tops while baking is a welcome addition for many 

 tastes. 



Harvest Home Potatoes 



Take smooth medium-sized potatoes, cut a thin slice 

 from one side, scoop out contents. Mince finely, seasoning 

 with salt and pepper and minced parsley. Place in shells 

 and cover with very thin slices of bacon so arranged that, in 

 cooking, the fat from the bacon may run down into the 

 minced filling. Finely chopped celery may be added to the 

 mixture. 



Buttered bread crumbs may garnish the tops, if liked, 

 instead of bacon. 



Cracker crumbs and milk may be added to the filling. In 

 fact almost any number of variations may be invented.* 



Place in hot oven and bake until thoroughly done. Set 

 in warm oven for fifteen minutes or more before serving; 

 this gelatinizes the filling, giving it a rich, creamy texture. 



Potato Soup 



Boil, steam, or bake potatoes until thoroughly done, 

 then peel and mash very finely, adding while mashing a 

 spoonful of flour for each good-sized potato. 



Season with salt, pepper, minced celery, chives or grated 

 onion as liked. Add milk to make desired consistency. 



This is one of the most highly nutritious soups. 



COOKING RECIPES BY A FAMOUS CHEF 



The following recipes were compiled for this 

 book by Emil Tenthorey, chef at Hotel Colorado, 

 Glenwood Springs, Col. In polite society potatoes 

 are only admitted "en robe de chambre," -that 

 is to say, in their jackets to the midday meal and 



