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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

VEGETABLES

BAKED POTATOES (2 recipes)
 

Baked Potatoes #1

Wash nice and clean, cut in thick slices, lengthwise, a common-sized potato. Cut in about 4 slices, lay them in the oven. Bake until well done, nice and brown, when they will be crisp and palatable and good enough for a guest. To pare them makes them nicer, but it is not considered as healthful.

Sister Amanda Witmore, McPherson, Kans.
 

Baked Potatoes #2

Pare medium-sized potatoes, roll in flour and put in dripping pan, with a generous quantity of butter and lard; season well with salt and pepper, bake till done. Serve with cream gravy made by adding flour to the grease that is left in the pan. After the potatoes have been taken up, brown slightly, add milk or cream, and let boil up.

Sister Alice Garber, North English, Iowa.