Student's manual in household arts

. Amount of fiber 1. Compositions Starch L. Determine temperature. [Protein] 2. Length of time to cook. 3. Flavor. 4. Appetizing appearance. History. Tlie white potato is believed to be a native of Chili. It was introduced into England from America in the latter part of the sixteenth century. It belongs to the deadly nightshade family and for many years was believed to be poisonous. Now it ranks next to breadstuffs in importance as a food crop in the western countries. The small amount of poison it contains is driven off in cooking. In 1909 the potato crop in the United States alone was valued at $206,545,000, there being a production of 376,534,000 bushels. Structure. The frame work of the potato is woody fiber, which divides the potato into little rooms or cells of various shapes and sizes. These cells are filled with water in which are dissolved the soluble proteins, mineral matter, and soluble carbohydrates. The insoluble starch grains are also stored away in these cells. The greater part of the mineral matter and protein lies close to the skin of the potato. A — Cells of a potato showing starch grains. B — Cells of a potato showing partly cooked starch. C— Cells of a potato showing thoroughly cooked starch. Composition. (Edible portion.) 78.3%. 18.0%, the chief food in the potato. .1%. Water Starch Fat Protein Minerals 1.0%, aid digestion, help to keep blood alkaline. Fiber .4%, too hard and tough to be digested. 2.2%. A pared potato loses one-fourth its mineral, most of its protein and some of its starch, in boiling. Boiled without paring it loses much less. Baked it loses none. Potatoes put on to cook in cold water lose two times as much protein and are not as mealy as when they are put directly into boiling water. Pared potatoes turn brown on being exposed to the air, due to the action of substances called enzymes naturally present in the potato. The covering with water to exclude the air will prevent this discoloration. Potatoes should not be allowed to stand in water for any length of time, however, as they will become water soaked and lose much mineral matter and starch. Old potatoes that have lost much water by evaporation are improved by standing in cold water for an hour. Buying and Storing. In buying potatoes select those regular in shape, of medium size and with smooth skin. Store them in a cool, dry, dark place. When the potato sprouts, some of its starch turns to gum, causing it to be waxy when cooked. As soon as the sprouts appear on the old potatoes pick them off. Ways of Cooking. 1. Baked — most digestible. 2. Boiled in jackets — small loss of nutriment, but the potatoes are apt to be dark. 3. Boiled — pared — better color, but larger loss of food material. 4. Sauted (commonly called fried) — too coated with grease to be digestible. 5. French, fried— apt to be under done. 6. Creamed — considerable food value is added by the use of the cream sauce. Substitutes for Potatoes. Rice, macaroni, spaghetti, sweet potatoes, lye hominy, grits, etc. Baked Potato. 1. Select smooth, medium sized potatoes. 2. Scrub clean with vegetable brush. 3. Place on baking sheet or in dripping pan and bake in hot oven until soft. 4. Press between the fingers in a towel to tell when they are done. Do not stick a fork into the potatoes while they are baking. 5. When they are done roll between the hands in a towel and break the skin to allow the steam to escape. If the steam is allowed to cool and condense in the potatoes they will be soggy. 6. Serve very hot with salt and butter. Boiled Potatoes. 1. Select potatoes of same size, so that they will cook evenly. 2. Scrub clean and pare thinly.