Domestic science (1914 text-book)

In the new state of New Mexico the wild potato still grows in the untilled canyons of the mountains. It is precisely like the potato grpwn in every American garden today except in size. This grandfather of the common tuber is no larger than a pea or, at most, a hazelnut. But it has the same kind and number of eyes as its big descendant, and its flavor, skin, and habit of growth differ in no particular. Even the blossoms are like those of the modern potato, save that they are no larger than a forget-me-not. If one had time and inclination to dig and gather enough wild potatoes to make a salad or to serve them boiled "in the jackets," these tiny tubers would be found as finely flavored as any sold in the markets. The contrast between the wild potato and its modern relative is made all Digitized by Google the more apparent by the immense size of the potatoes grown in the same region by means of irrigation. A great many people think of the potato as being a root, but if the little depressions, known as "eyes," are examined, it will be found that they are leaf scars, and, since leaf scars are found only on the stems of plants, the potato cannot be a root, but must be an underground stem. It is usually spoken of as a tuber. When a potato is pthe potato is cut into pieces, each piece having a couple of eyes in it. These eyes sprout and give us a new plant. [illustration: Fig. 11.—Potato Plant] About three-fourths of the potato is water, one-fifth is starch and the rest is tissue-building material and mineral salts. Since potatoes contain no fat and very little tissue-building material, they are served with fatty foods, such as butter, cream, and gravy, or with such tissue-building material, as eggs, cheese, milk or meat. For cooking, smooth, medium-sized potatoes should be chosen, for smoothness indicates soundness and medium-sized potatoes prevent waste. Potatoes having green spots should be avoided, for these green spots are caused by their being grown too near the surface of the ground, and are a sign of bitterness. When sprouts appear upon potatoes in the spring, they should be removed at once. The food which nourishes them is obtained from the potato; if they are allowed to grow, they will soon absorb the nourishment of the potato, which then becomes unfit for use. Fig. 11.— Potato Plant Digitized by Google Additional Recipes Bakbd Sweet Potatoes Prepare and bake same as white potatoes. Boiled Sweet Potatoes Select potatoes of uniform size. Wash, pare, and cook until done in boiling salted water sufl&cient to cover. Sweet potatoes may be boiled with their skins on. Lesson VI Sauteed Onions Materials used: 1 large or 2 small onions J tp salt 1 tb butter a few grains of pepper Utensils needed: ^.^^^ Paring knife ^ ^^^"^ ^^® knife and fork a small pan ^^^— ^3lr tablespoon bowl — ^^ teaspoon omelet pan with cover ^^^- I2.~0melet Pan towel Work to be done: 1. Pare the onion under water (to keep the eyes from smarting). Use the small pan. (To remove odor from hands, rub them with salt before washing.) 2. Place in the bowl and wash in clean water. 3. Cut the onion crosswise into thin slices. 4. Place the butter in the omelet pan and heat. 5. Add onions, season with salt and pepper and cover. (Be careful not to have too hot a fire, for onions burn easily.) 6. Stir freqiifently with a fork to cook evenly and prevent burning. Principles: When food is cooked in a very little fat, it is said to be sauted (so ted'). Many vegetables as well as eggs and meat may be cooked in this way. Digitized by Google