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Baked Potatoes

4 large potatoes

Butter or margarine

Salt and pepper to taste 

     Wash and scrub the potatoes with a vegetable brush, if available. Pat dry with a dry cloth. Place on the center rack of a 350 degree oven and bake for 1 hour. Test by taking one potato from oven and pressing sides with fingers. If it yields to the touch, the potato is done. Remove from oven and cut a slit in the top. Press sides gently to loosing potato from skin. Serve with butter and salt and pepper.

     (During the 18th century, the immigrants to America brought with them the potato.) Indigenous to the Andes in Peru, it had been introduced to Europe by the early explorers from Spain. It fast became a stable crop in many of the counties on that continent. There are many different varieties that have been developed for it's many uses, but the early settler probably had the white variety that he used for boiling, baking and mashing, the three most common uses. Other early uses for the potato were whipped; stuffed; scalloped; potato salad; cottage fried; French fried; hash brown; fritters; casserole, and potato pancakes.

     Many ingenious uses were developed for using the left over potatoes, was developed by the thrifty housewife, i.e. Delmonico; Lyonnaise; Chartreuse; Duchess; Croquettes; Scones; and Curried. Whether these were identified with the fancier names or not, we do not know, but they were prepared the same way.) 

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