Appoint three girls to each receipt.
Start girls paring potatoes, and explain the way.
Teacher show samples of cutting potatoes.
Start all receipts, reserving stewed potatoes.
Last, stew potatoes.
Questions — i o minutes.
Fry potatoes and salt them.
Mash boiled potatoes.
Song— "6^^/^ Song.''
Stuff baked potatoes.
Stew potatoes.
Song — " Growing Potatoes."
CHORD — RISE, MARCH, EACH GIRL WITH HER OWN UTENSILS.
LETTER ON POTATOES.
You are to have a lesson on the potato. This, you know, is the
most common vegetable used in every family, therefore it is desir-
able to know something about its history, and the most appetizing
and nutritious way of cooking it. Sir Walter Raleigh, one of the
early explorers of this country, finding the potato, and realizing its
value, tried to persuade people to cultivate it. Most people are very
slow to try new things, so it was a long time before it came into
common use.
It is said that Sir Walter Raleigh, at a court reception, wore a
potato blossom in his button-hole, so as to call the attention of the
company to the subject, and to secure their help in introducing it
into England.
We are to have potatoes prepared in four ways, and I wish you
each to learn all of these ways. So you must give attention to the
different receipts, which are in plain sight for you to apply.
Those which you try here yourselves you will know how to do ;
you can also learn a little by seeing how the others prepare their part
of the lesson.
It takes a great deal of practice to make a good cook, so you will
have to try all the plans we give you in your homes, and if you do
not succeed at first, do not be discouraged, but try again. I am very
sure these lessons will be useful to you. Cooks are very necessary
people, for one cannot have a very comfortable home who does not
know how to make nice and inviting dishes.
People's tastes may vary in regard to cooking potatoes. Most
persons in this country like them dry and mealy, like a ball of starch.
The Irish think them best when boiled to leave their hearts a little
hard — with a bone in it, they say.
The French use potatoes a great deal, but hardly ever have them
plain boiled, but dress them in various ways.
The Germans like them as a salad.
Potatoes consist of about one-fifth starch, four-fifths water, gum,
o
8 LESSON SECOND.
and other substances. They contain very httle of the phosphates,
which form a large part of the bones of the body.
The Irish supply this want by using a great deal of skim-milk and
buttermilk with their potatoes. When people depend upon one
kind of food, it is very important that it should do all that is needed
to strengthen every part of the body ; but we use a good many things
besides potatoes.
I am anxious to have you learn all that you can about cooking
the common dishes used in a family. There is no other vegetable
you can cook in such a variety of ways as the potato. Since you
cannot always judge how much will be eaten, and since nothing
which is good should be wasted, I shall, after a while, give you a
lesson on warmed-over potatoes.
When a dish is poor, a woman should know why it is so.
Page 8
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Appoint three girls to each receipt. Start girls paring potatoes, and explain the way. Teacher show samples of cutting potatoes. Start all receipts, reserving stewed potatoes. Last, stew potatoes.
Questions — i o minutes.
Fry potatoes and salt them. Mash boiled potatoes.
Song — "Garlic Song."
Stuff baked potatoes. Stew potatoes.
Song — " Growing Potatoes."
CHORD — RISE, MARCH, EACH GIRL WITH HER OWN UTENSILS.
LETTER ON POTATOES.
You are to have a lesson on the potato. This, you know, is the most common vegetable used in every family, therefore it is desirable to know something about its history, and the most appetizing and nutritious way of cooking it. Sir Walter Raleigh, one of the early explorers of this country, finding the potato, and realizing its value, tried to persuade people to cultivate it. Most people are very slow to try new things, so it was a long time before it came into common use.
It is said that Sir Walter Raleigh, at a court reception, wore a potato blossom in his button-hole, so as to call the attention of the company to the subject, and to secure their help in introducing it into England.
We are to have potatoes prepared in four ways, and I wish you each to learn all of these ways. So you must give attention to the different receipts, which are in plain sight for you to apply.
Those which you try here yourselves you will know how to do ; you can also learn a little by seeing how the others prepare their part of the lesson.
It takes a great deal of practice to make a good cook, so you will have to try all the plans we give you in your homes, and if you do not succeed at first, do not be discouraged, but try again. I am very sure these lessons will be useful to you. Cooks are very necessary people, for one cannot have a very comfortable home who does not know how to make nice and inviting dishes.
People's tastes may vary in regard to cooking potatoes. Most persons in this country like them dry and mealy, like a ball of starch. The Irish think them best when boiled to leave their hearts a little hard — with a bone in it, they say.
The French use potatoes a great deal, but hardly ever have them plain boiled, but dress them in various ways.
The Germans like them as a salad.
Potatoes consist of about one-fifth starch, four-fifths water, gum,
o
and other substances. They contain very little of the phosphates, which form a large part of the bones of the body.
The Irish supply this want by using a great deal of skim-milk and buttermilk with their potatoes. When people depend upon one kind of food, it is very important that it should do all that is needed to strengthen every part of the body ; but we use a good many things besides potatoes.
I am anxious to have you learn all that you can about cooking the common dishes used in a family. There is no other vegetable you can cook in such a variety of ways as the potato. Since you cannot always judge how much will be eaten, and since nothing which is good should be wasted, I shall, after a while, give you a lesson on warmed-over potatoes.
When a dish is poor, a woman should know why it is so.