FoodNet

Handbook of domestic science and household arts for use in elementary schools

1900

Page 47 · 6 recipe records on this page

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
[Note : — Peel or rind contains a poison dissipated hy boiling tem- perature. ] {■i) Pood value. (5) Uses: — Vegetable. Laundry starch. Dextrin or British Gum. Grape siigar. Brandy. {6) Cooker}- : — (a) Boiled, Product used for Potato Balls. (?)) Steamed. Product used for Lyonnaise potatoes. (c) Baked, Used for stuffed potatoes. STAKCHY FOODS 89 {(l) Yv'wA, Saratoga or French, (e) Sautd, French potatoes. Points to note are that starch granules shouhl ha dry and mealy, cellulose softened, otherwise tlie product is not attractive. The sweet potato may be used in this lesson, Ijut pupils should know that botanical ly they are not closely related. ]n frying the cellulose is toughened, leaving product stiff or hard. Recipes for Pupils POTATO liALLS Boil one medium-sized potato. When tender, mash thoroughly and add for every half cup potato \ teaspoon salt, -j^ teaspoon white pepper,✪ Green Corn Soup 2 teaspoons Ijeaten egg. Mix thoroughly and with floured liands shape into balls one and a half inches in diameter. Place them on an oiled granite pie plate, brush them with the beaten egg, and brown in a hot oven. Serve on platter around a meat product, as roast or braised meat, or serve in separate dish. LYONNAISK POTATOES Wash and remove eyes from one old potato. Place in steamer over boiling water and steam till tender. Re- plenish with boiling water, as, if steaming stops, the potato will be watery. When just tende.r place the potato in the oven to dry for a few moments, liemove skin by drawing it off without cut- ting the potato. Cool. When cold cut the potato into dice and season with salt and i)ep]>er. 90 HANDBOOK OF DOMESTIC SCIENCE Cook 1 teaspoon onion in 1 tablespoon butter till onion is brown. Add the potato and continue to cook, shaking the dish to hasten the absorption of the butter b_y the potato. Add I teaspoon chopped parsley, and serve hot, piled on a • warm platter. SAUTED POTATOES✪ Sautéed Potatoes These are prepared as in recipe for Ljonnaise potatoes, except that the onion is omitted. STUFFED POTATOES Select smooth, even-sized potatoes, scrub, and place in hot oven till when fork is inserted steam escapes. This takes about 45 minutes. While hot, cut slices from top of each, and scoop out the inside. Mash it quickly and season ^^'ith 1 teaspoon butter, -^ teaspoon salt, and 1 tablespoon finely chopped ham✪ Stuffed Potatoes to every half cup mashed potato. Fill the skins with this mixture, rounding it slightly above the edge. Set in the oven to brown the tops — about 5 minutes. SARATOGA POTATOES Wash and pare a potato of even diameter. Slice (with vegetable chipper) into ice water. Let them soak two hours. Drain, and dry quickl}^ between cloths. Immerse a few at a time in smoking hot fat (185° C)✪ Saratoga Potatoes. Keep them turning till a golden brown. Drain, and place the slices on unglazed paper. Salt, and serve hot. They may be made several days before using and then warmed in the oven. Tbansformatiox of Starch ixto jMore Soluble Compounds Method. — JTaterials. Crackers, bread, corn starch, acid, HCl or H2SO4, Fehling's tablets, malt extract, grape sugar. Test-tiibes. STARCHY FOODS 91 Outline. (1) By Heat : Review of work on dextrin, chew crust of bread and note sweet flavor. (2) During Fermentation: To thin, warm, but not hot, flour paste add yeast sohition.