Foods and home making

8. White Potatoes. — Smooth potatoes having shallow eyes are desirable. For general use it is more thrifty to buy potatoes of medium or even small size. However, where it is necessary to save time, it is unwise to buy small potatoes, since much time is required to wash and pare them. For stuffed baked potatoes or other special dishes, extra large potatoes, grown in some of the western states, may be purchased. Fresh Vegetables 277 Potatoes which, when cooked, are mealy rather than soggy, are desirable. It is difficult to determine this quality before cooking. New potatoes are usually sold by the pound ; old potatoes by the peck or bushel. One pound contains 4 medium-sized po- tatoes ; one bushel weighs 60 pounds. 9. Sweet Potatoes. — When cooked, some sweet potatoes are dry and mealy , while others are moist and sweeter. The mealy potatoes, which are known as Jersey sweet potatoes, are preferred for plain baking or cooking. If the potatoes are to be candied, the moist, sweeter kind is desirable. Some sweet potatoes are dried in a kiln before being placed on the market. Such pota- toes are usually mealy when cooked. Sweet potatoes are sold by the pound, or by the quart or peck. One pound contains 3 or 4 sweet potatoes. Unlike white potatoes, sweet potatoes do not keep well. For ordinary home use, it is unwise to buy sweet potatoes in large quantity. 10. Sweet Corn. — As the name suggests, sweet corn has a fine sweet flavor , quite superior to that of field corn. The ears of sweet corn are shorter than those of field corn. The silk of ripened corn is brown. The surest way to test the kernels is to pull back the husks. Ripe sweet corn has well-developed kernels, usually white. However, some varieties, such as golden bantam, are yellow. When corn is not sufficiently ripened, the ears are not well filled. Buying such corn is like buying short measure. None of the kernels should be dis- colored. When the kernels of properly developed sweet corn are broken, juice of milky consistency appears. Corn is sold by the dozen ears. 11. Peas. — Examine the pods. When fresh and not too old, the pods are crisp and green, not withered and brownish green. The pods should be well filled. However, when the pods are too well filled, the peas may be overripe and tough. Do not buy 278 Luncheon or Supper shelled green peas. They should not be shelled until they are to be cooked. (See Figure 96, page 276.) Peas are sold by the pound or by the quart. Three pounds of peas make 6 servings. 12. String Beans. — String beans are of two kinds — green beans , having green pods, and wax beans , having light yellow pods. Fresh string beans have crisp pods. Test their crispness by breaking one. It should snap. Also note whether the strings are tender and the beans small. When string beans are over- ripe, they are tough. String beans are sold by the pound or quart. Two pounds of string beans make 6 generous servings. What shall we do with vegetables when they come from market? Sweet corn that is cooked immediately after it has come from the garden has a very different flavor from corn that has been allowed to stand for some hours or over night before cooking. Sweet corn and peas are at their best when cooked immediately after gathering. If this is not possible, cook them as soon as you can after they come from market.