Recipe: Baked Sweet Potatoes

Persons who are fond of sweet POTATOES prefer them baked to any other method of preparation. Select medium-sized POTATOES for this purpose, scrub thoroughly, and put in a hot oven to bake. Bake until they are soft enough to dent when pinched between the fingers. Remove from the oven and serve at once.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Baked Potatoes with Sage and Onion

  •  2 large POTATOES.
  •  6 onions.
  •  2 teaspoons sage.
  •  1 ounce bread crumbs.
  •  2 ounces butter.
  •  ½ teaspoon each salt and pepper.

Peel the POTATOES and cut them lengthways into slices about half an inch thick, place six of these slices in a baking tin or dish which has been well greased with one and a half ounces of the butter. In the meantime peel and boil the onions for a quarter of an hour in a little salted water, and the sage (tied in a piece of muslin) with them for the last five minutes. Chop the onions and sage and mix with the bread crumbs, salt, pepper and half an ounce of butter, and spread the mixture thickly over the slices of potato, and bake for one and a half or two hours.
Apple Sauce should be served with this dish and a rich gravy.

Recipe: Irish Baked Potatoes

Peel and boil potatoes in salted water until tender; drain and mash with a lump of butter. Put in a well-buttered baking-dish a layer of the potatoes and a layer of fried bread-crumbs until dish is full. Moisten with beaten EGGS, well seasoned with salt and pepper, and 3 tablespoonfuls of milk. Put in the oven to brown. Serve with boiled fish.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Baked Onions

Large or Spanish onions are best for this dish. Peel the onions and then boil until tender, and then take care that the onion does not become soft. Lift and then cool, and carefully remove the centres. Now prepare the following as a filling for four large or eight medium-sized onions.

  • Four tablespoons of grated cheese,
  • Six tablespoons of fine bread crumbs,
  • One teaspoon of salt,
  • One teaspoon of paprika,
  • Two teaspoons of finely minced parsley,
  • One egg.

Mix thoroughly to blend and then fill the cavity of the onions, forming into a point or top one inch over the onion. Dust the onion lightly with flour and then place in a baking dish. Now baste onions with melted shortening and bake for twenty-five minutes in a moderate oven. Chop the onions which have been removed from the centres very fine and add to one cup of cream Sauce with

  • One and one-half teaspoons of salt,
  • One-half teaspoon of white pepper,
  • Three tablespoons of parsley,
  • One well-beaten egg.

Beat to mix thoroughly and then heat to the boiling point. Serve over the baked onions. This dish will replace meat for luncheon.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Baked or Roasted Onions

Do not peel the onions, but put them in their natural state to roast on the hobs, turning them round to the fire occasionally, in order that they may be equally roasted all over and through; when they are well done, remove the outer skin, split them open, add a bit of butter, pepper and salt, and a few drops of vinegar.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss