8. When a bread-box smells musty how must it be cared for ?
VI
USE OF WATER IN COOKING
BOILED POTATOES
MASHED POTATOES
A. VARIOUS METHODS OF BOILING POTATOES.
(Each student is to try one way and compare the result
with the others.)
1. Wash and scrub a potato. Cook it in boiling salted
water until it is soft. Allow one teaspoon of salt to
one quart of water✪ Boiled Potatoes.
USE OF WATER IN COOKING 31
2. Boil a potato as directed in (1), but pare it before
boiling.
3. Boil a potato as in (1), but, before boiling, cut off a
strip of the skin all around the potato.
How do these potatoes differ in color and in mealiness,
after they are done ?
Mash the potato with a fork. Beat till light and
creamy. Add two teaspoons of hot milk, one-half
teaspoon of butter, and season with salt, while beat-
ing. Heap the potato on a buttered plate and make
an indentation in the middle of the heap. Open an
egg, being careful not to break the yolk, slip it into the
indentation in the potato, and place all in an oven
until the egg is cooked sufficiently to suit taste.
Season egg with a very little butter, salt, and pepper.
Pimento may be rubbed through a strainer and
beaten into the potato at the beginning to add color
and flavor.
B. Class Experiment. COMPOSITION OF A POTATO.
(To be carried out while the potatoes are boiling.)
1. Pare a small potato; cut off a slice and leave it
exposed to the air for half an hour.
2. Grate the rest of the potato into a piece of cheese-
cloth. Gather up the corners of the cloth and, by
squeezing, press out all the liquid possible. Then
wash in a bowl of water till nothing more can be
extracted. Allow the water to stand, and examine
the sediment. Look at it under the microscope.
Boil a portion of it. Test a portion with iodine. A
blue color indicates the presence of starch.
3. Examine the contents of the cheesecloth. What
ingredients of potato have you found so far ?
4. Put a pared potato into a large kettle of cold water,
32 FOOD STUDY
and then put the kettle on to boil. When the
potato is cooked, compare it with those started in
boiling water in (A).
C. Class Experiment.
DIFFERENT STAGES IN THE BOILING OF WATER.
Heat some water in a saucepan to boiling ; meanwhile,
with a thermometer, take the temperature of the water
at the following stages :
1. When the first small bubbles appear on the bottom
and sides of the pan. (What are these bubbles ?)
2. When the water feels neither hot nor cold to the hand.
(Lukewarm)
3. When somewhat larger bubbles appear around the
edge and at the bottom of the pan. (Scalding)
What are these bubbles ?
4. When the bubbles begin to rise. (Simmering)
5. When the bubbles rise rapidly, breaking, and com-
pletely agitating the surface of the water. (Boiling)
6. Increase the heat and see if the water gets hotter.
POTATOES
Food study
1917Page 20 · 2 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
8. When a bread-box smells musty how must it be cared for ?
BOILED POTATOES MASHED POTATOES
A. VARIOUS METHODS OF BOILING POTATOES. (Each student is to try one way and compare the result with the others.)
1. Wash and scrub a potato. Cook it in boiling salted
water until it is soft. Allow one teaspoon of salt to
one quart of water.
2. Boil a potato as directed in (1), but pare it before boiling.
3. Boil a potato as in (1), but, before boiling, cut off a strip of the skin all around the potato.
How do these potatoes differ in color and in mealiness, after they are done ?
Mash the potato with a fork. Beat till light and creamy. Add two teaspoons of hot milk, one-half teaspoon of butter, and season with salt, while beating. Heap the potato on a buttered plate and make an indentation in the middle of the heap. Open an egg, being careful not to break the yolk, slip it into the indentation in the potato, and place all in an oven until the egg is cooked sufficiently to suit taste. Season egg with a very little butter, salt, and pepper. Pimento may be rubbed through a strainer and beaten into the potato at the beginning to add color and flavor.
B. Class Experiment. COMPOSITION OF A POTATO. (To be carried out while the potatoes are boiling.)
1. Pare a small potato; cut off a slice and leave it exposed to the air for half an hour.
2. Grate the rest of the potato into a piece of cheesecloth. Gather up the corners of the cloth and, by squeezing, press out all the liquid possible. Then wash in a bowl of water till nothing more can be extracted. Allow the water to stand, and examine the sediment. Look at it under the microscope. Boil a portion of it. Test a portion with iodine. A blue color indicates the presence of starch.
3. Examine the contents of the cheesecloth. What ingredients of potato have you found so far ?
4. Put a pared potato into a large kettle of cold water,
and then put the kettle on to boil. When the potato is cooked, compare it with those started in boiling water in (A).
C. Class Experiment.
DIFFERENT STAGES IN THE BOILING OF WATER.
Heat some water in a saucepan to boiling ; meanwhile, with a thermometer, take the temperature of the water at the following stages :
1. When the first small bubbles appear on the bottom and sides of the pan. (What are these bubbles ?)
2. When the water feels neither hot nor cold to the hand. (Lukewarm)
3. When somewhat larger bubbles appear around the edge and at the bottom of the pan. (Scalding) What are these bubbles ?
4. When the bubbles begin to rise. (Simmering)
5. When the bubbles rise rapidly, breaking, and completely agitating the surface of the water. (Boiling)
6. Increase the heat and see if the water gets hotter.
Records on this page
Boiled PotatoesMashed Potatoes