Domestic science (1914 text-book)

1. Starch grains of potatoes are surrounded by a wall of cellulose. (Figure 8.) 2. Boiling water causes starch grains to swell. (Figure 9.) 3. When starch grains swell, they burst this covering of cellulose. (Figure 10.) 4. When the cellulose surrounding the starch grains is broken down, the digestive juices have a chance to act upon the starch. 5. Raw starch is less digestible than cooked starch. 6. Air beaten into a mixture makes it light and more palatable. Lesson IV Baked Potatoes Materials used: 1 potato Utensils needed: Vegetable brush fork bowl oven (hot) Work to be done: 1. Scrub the potato thoroughly in clean water with the brush. 2. Place on the upper grate of the oven, because it is hotter there. 3. Turn the potato once in a while to insure even baking. 4. Bake until it feels soft. With medium-sized potatoes, this will be about 45 minutes. 5. Roll rapidly in the hand, then break the skin to allow the steam to escape so that the potato will not be soggy. Digitized by Google Principles: Potatoes, as already learned, contain a great deal of water. For this reason, they, like apples, may be cooked by baking. The effect upon the cellular structure is just the same as when they are cooked in boiling water. One advantage of baking potatoes over boiling them is that none of the nourishing part is lost in the former process, while thereis somelostin the latter through its being dissolved both in the water in which they are washed (after being pared) and in that in which they are cooked. Serving: Place the potato in a vegetable dish and serve with a fork and small plate. To prepare a baked potato for eating, break in two crosswise and remove the contents with a fork, placing them on the plate and the skin in the vegetable dish. Mash, sprinkle with a Uttle pepper and salt, dot with butter, or cover with gravy if served at a meal, and eat with a fork. Table manners: Rule: The napkin should be placed on the lap with one fold, rather than spread out its full size. Setting the table: After the cloth is laid, the centerpiece, if there be one, should be placed in the center of the table and upon it should be placed the bouquet or other decoration. The flowers used for table decoration should be suflSciently low to permit those on opposite sides of the table to see each other. If loose flowers are to be used on the table, they should not be scattered profusely, but laid carelessly here and there, or one or two small ones laid on each napkin. (See Figure 13.) Cleaning up: 1. If any potatoes are unused, place on a dish and set in the icebox. . 2. Wash the dishes as before directed. 3. Carefully wipe the stove and oven and set the latter in its place. Digitized by Google 4. Remember to clean and dry all dishes and towels before putting away. What has been learned: 1. Baked potatoes are more nourishing than boiled ones, therefore more economical. 2. The skin of the baked potato should be broken as soon as the potato is done. Lesson V Potatoes (Reading) The potato was used as a food by the Indians of the central part of the western continent long before the discovery of America. It was introduced into Europe in the sixteenth century by the Spaniards, but not as a food, for it was at first planted in the flower garden as a curiosity. Sir Walter Raleigh brought its value as a food to the notice of Queen Elizabeth. Its cultivation first became general in Ireland where its large yield made it popular as a food during times of failure of other crops. For this reason it is usually known as the Irish potato. Today it stands first among the vegetables as a common food, and is raised in every country of Europe as well as America.