Domestic science, principles and application

4. Baking potatoes and boiling them with the skins on are the most economical methods of cooking them. There is less loss of nutrients and flavor than with any other method. The Sweet Potato. — The sweet potato, which is an enlarged root, is a warm-climate plant and is grown in the United States as far north as New Jersey. It is about as common an article of food in the South as the white potato is in the North. While the sweet potato is somewhat higher in food value than the white, it may be regarded and treated similarly. It contains about 26 per cent of starch and sugar, of which 10 per cent is sugar. It also has about 69 per cent water and 1.3 per cent cellulose, requiring a longer time for cooking. Yams are the tropical substitute for the potato. These roots are larger, similar in structure, but coarser and less palatable, than either the white or the sweet potato. 1. Test the potato for starch with iodine. 2. Test for simmering point and boiling point of water. Is the temperature increased by more rapid boiHng? 3. Boiled Potatoes Method. — Select potatoes that are smooth and of uniform size. Wash and pare them. Cook them in boiling salted water until soft. Test with a fork; if it withdraws easily, the potatoes are done. Allow one tablespoonful of salt to every seven potatoes and enough water to cover. Drain off the water and let stand uncovered in a warm place until served. Serve hot. Potatoes may also be scrubbed well and boiled with the skins on. {Basis for 2 girls, 1 potato.) 4. Riced Potatoes Method. — Put boiled potatoes through a hot potato ricer and serve at once. Do not pack or mash in putting into the serving dish. 5. Mashed Potatoes 2 tbsp. butter 4 tbsp. hot milk 6 boiled potatoes 3^2 tsp. salt Pepper Method. — Mash the boiled potatoes with a potato masher or a fork until soft, add the butter, salt, pepper, and the milk, and beat all until light and foamy. Serve piled lightly in a hot serving-dish. 6. Sweet Potatoes Method. — Cook sweet potatoes with the skins on. They may also be mashed, riced, or baked. 7. Potato Cakes Method. — Press cold mashed potatoes into small round cakes about 3^ inch thick. Brush over with milk, and saute them in butter until a rich brown on both sides. CARBOHYDRATES—POTATOES 43 8. Creamed Potatoes 1 c. cooked potatoes 3^ c. medium white sauce 1 tbsp. finely chopped parsley Method. — Cut the boiled potatoes in half-inch cubes. Make a medium white sauce according to first method in Lesson 4, and combine with the potatoes while hot. Add the finely cut parsley and serve. 9. Au Gratin Potatoes 1 c. boiled potatoes J^ c. buttered crumbs 3^2 c. medium white sauce Method. — Cut the boiled potatoes in half-inch cubes; put a layer of potatoes in a buttered baking dish, and cover with half of the white sauce ; then add the rest of the potatoes, the rest of the white sauce, and lastly the buttered crumbs. Allow 1 tbsp. of butter to each 34 c. of crumbs. Bake in the oven until the top is nicely browned. 10. Delmonico Potatoes Add a layer of grated cheese to the top of Au Gratin Potatoes before adding the crumbs, and bake the same as Au Gratin. 11. Glazed Sweet Potatoes