would make a long list, and you might begin to make this list by writing down the ways that you know. The best way to cook the potato is one that keeps in the mineral matter. If we pare the potato, we lose the mineral matter near the skin, and allow a further loss as the potato cooks in boiling water. The best ways, then, Fig. 56. — Changes of starch cells in cooking : a, cells of a raw potato with starch grains in natural condition; b, cells of a partially cooked potato; r, cells of a thoroughly boiled potato. are baking, steaming, or boiling with the jackets on. Potatoes cooked in either of these three ways can be made into other " tasty "" dishes. Learn how to boil a potato well ; and serve it plain sometimes. New and old potatoes. Potatoes are " new," fully ripe, and old. The new potato is in market in July and August, and may be known by its very thin skin. The later potatoes have a thicker skin, but the color still is fresh. In the spring after its winter storage, the potato is " old.'* It seems a little less firm ; the color of the skin is somewhat changed ; perhaps, the buds in the eyes of the potato are beginning to grow. When cooked it 122 FOOD AND HEALTH has a stronger flavor and a rather darker color. ^ If the potato has been frozen, it has a sweet taste and the quality is waxy. Potatoes are sometimes poor in qual- ity when the season is unfavorable, or when some potato disease is prevalent. 1. Baked potatoes. I. (The best method for new potatoes.) Select those of even size. When scrubbed, place them in a shallow pan or upon the rack of the oven. The oven should be hot. The length of time depends upon the size of the potato ; forty-five minutes is the time for medium size. Courtfuj/ of DiUfirrnuM t/ FmaJft and Cookfrv, Tvttihern Cotieve, C&ititnMa UniveraUy. Fig. 57. — Baked potatoes, mashed, seasoned, and returned to the skins. Test by pressing firmly, or by sticking in a fork. When the potato is done, it feels soft to the fingers. If the potatoes cannot be eaten at once, break the skin to let out the steam, cover with a cloth, and keep them hot. Here is a nice way to serve potatoes. Cut them in two. THE HOME SUPPER 123 lengthwise; sprinkle with salt, and add as much butter as one would use at the table✪ Baked Potatoes ; break up the potato with a fork, leaving it in the skin. Potato on the half shell is one step more. Cut the potatoes in two,4engthwise ; take out the potato and mash it with butter, milk, and salt; add about a teaspoonful of butter, a table- spoonful of milk, and a shake or two of salt, to each potato. Beat this well, put back piled lightly in each half shell, and brown the tops slightly. Sometimes you can put in a little chopped meat. The beaten white of an egg may be added to make a potato puflF.✪ Potato on the Half Shell 2. The same as baked potatoes, except that the potatoes are pared before baking. This is a good method when the skins are poor. A brown crust is formed on the potato, which is crisp and pleasant to eat. Before baking, large potatoes may be cut in two or even sliced. 2. Boiled potatoes. Have enough boiling water to cover the potatoes. Put the potatoes of uniform size into the kettle, one at a time^ that the boiling may not stop. Allow a gentle boiling to con- tinue until the potatoes are done. Why avoid rapid boiling ? Test with a fork at the end of half an hour. When the potatoes are mellow, drain off the water, and set the kettle where the remaining moisture will steam off. Shake gently to hasten this process, and sprinkle the potatoes with salt.✪ Boiled Potatoes If they must stand before serving, shall you place a tin cover or cloth over the kettle ? Old potatoes with a strong flavor should be pared before boiling, or even soaked in cold water. 3. Mashed potato.

AI-modernized reading of the original text

would make a long list, and you might begin to make this list by writing down the ways that you know. The best way to cook the potato is one that keeps in the mineral matter. If we pare the potato, we lose the mineral matter near the skin, and allow a further loss as the potato cooks in boiling water. The best ways, then, Fig. 56. — Changes of starch cells in cooking : a, cells of a raw potato with starch grains in natural condition; b, cells of a partially cooked potato; r, cells of a thoroughly boiled potato. are baking, steaming, or boiling with the jackets on. Potatoes cooked in either of these three ways can be made into other " tasty "" dishes. Learn how to boil a potato well ; and serve it plain sometimes. New and old potatoes. Potatoes are " new," fully ripe, and old. The new potato is in market in July and August, and may be known by its very thin skin. The later potatoes have a thicker skin, but the color still is fresh. In the spring after its winter storage, the potato is " old.'* It seems a little less firm ; the color of the skin is somewhat changed ; perhaps, the buds in the eyes of the potato are beginning to grow. When cooked it has a stronger flavor and a rather darker color. ^ If the potato has been frozen, it has a sweet taste and the quality is waxy. Potatoes are sometimes poor in quality when the season is unfavorable, or when some potato disease is prevalent. 1. Baked potatoes. I. (The best method for new potatoes.) Select those of even size. When scrubbed, place them in a shallow pan or upon the rack of the oven. The oven should be hot. The length of time depends upon the size of the potato ; forty-five minutes is the time for medium size. Courtesy of Department of Foods and Cookery, Teachers College, Columbia University. Fig. 57. — Baked potatoes, mashed, seasoned, and returned to the skins. Test by pressing firmly, or by sticking in a fork. When the potato is done, it feels soft to the fingers. If the potatoes cannot be eaten at once, break the skin to let out the steam, cover with a cloth, and keep them hot. Here is a nice way to serve potatoes. Cut them in two lengthwise; sprinkle with salt, and add as much butter as one would use at the table ; break up the potato with a fork, leaving it in the skin. Potato on the half shell is one step more. Cut the potatoes in two,4engthwise ; take out the potato and mash it with butter, milk, and salt; add about a teaspoonful of butter, a tablespoonful of milk, and a shake or two of salt, to each potato. Beat this well, put back piled lightly in each half shell, and brown the tops slightly. Sometimes you can put in a little chopped meat. The beaten white of an egg may be added to make a potato puflF. 2. The same as baked potatoes, except that the potatoes are pared before baking. This is a good method when the skins are poor. A brown crust is formed on the potato, which is crisp and pleasant to eat. Before baking, large potatoes may be cut in two or even sliced. 2. Boiled potatoes. Have enough boiling water to cover the potatoes. Put the potatoes of uniform size into the kettle, one at a time^ that the boiling may not stop. Allow a gentle boiling to continue until the potatoes are done. Why avoid rapid boiling ? Test with a fork at the end of half an hour. When the potatoes are mellow, drain off the water, and set the kettle where the remaining moisture will steam off. Shake gently to hasten this process, and sprinkle the potatoes with salt. If they must stand before serving, shall you place a tin cover or cloth over the kettle ? Old potatoes with a strong flavor should be pared before boiling, or even soaked in cold water. 3. Mashed potato.

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