Wash and scrub the shells ; put them into a kettle, add one half cup water and cover tightly. Let them steam until the shells open. Remove the shells, thin membrane, and black end. Cut fine all but the soft part. Cook the onion in the pork fat until slightly colored but not burnt and strain the fat into a stewpan with the water, clam liquor, and potatoes. When potatoes are done, add the pepper, white sauce, clams, and crackers. Add more milk or clam water if desired and serve as soon as hot. Recipe, No. 72. Steamed or Creamed Clams✪ Steamed or Creamed Clams When more simple methods are desired, after steaming and opening the clams, heat them in the clam water, and season with butter and pepper, and vinegar if preferred; or serve them in white sauce. LESSON XVIII POTATOES CHEMICAL COMPOSITION Water Protein Fat Carbohy- drates Ash 62.6 1.8 .1 14.7 .8 Potatoes are almost three fourths water. The solid matter consists largely of starch and cellulose, with a small quantity of protein, and mineral matter, — chiefly potash salts, held in solution in the juices. About a quarter of the whole potato is waste material. New potatoes, unless perfectly ripe, contain but little starch. In late summer and in autumn potatoes are in their best condition but the amount of starch and protein diminishes by keeping, and in spring or when the potatoes begin to sprout, a part of the starch changes to gum and this makes them sticky or waxy ; some of the water has evaporated, the cell membranes are dry and hard, and their value as food has diminished. When sprouts appear remove them at once. The amount of protein in potatoes, though small, is more than that in any other of the moist vegetables. This, to- gether with the fact that they contain valuable mineral matter, are cheap and palatable, combine well with other foods, and are easily cultivated and kept, makes them a favorite vegetable food. But they have been greatly overrated and should not be eaten alone, or in too great proportion. They contain little tissue forming material ; and if they be depended upon mainly for sustenance, so large a bulk of them is required 151 152 SCHOOL KITCHEN TEXTBOOK that the system is overtasked. They should be eaten with fat, fish, or meat to make perfect food. As they contain starch, they must be cooked to be whole- some, and it is important that little or none of their nutriment be lost in the process. The most economical methods of cooking potatoes are baking, steaming, and boiling. In the first two methods the potatoes are cooked whole and unpared; and only those of the best quality are suitable for cooking in this way. In boiling potatoes it is now the custom to pare them first, as it saves time when serving the dinner. Scientists tell us that it is wasteful to pare potatoes before cooking, as most of the protein and mineral matter is in the outside layers, and unless the paring is very thin a large part of the valuable matter is lost. But until potatoes are all of good quality at all seasons of the year, there will be times when paring is necessary.

AI-modernized reading of the original text

Wash and scrub the shells ; put them into a kettle, add one half cup water and cover tightly. Let them steam until the shells open. Remove the shells, thin membrane, and black end. Cut fine all but the soft part. Cook the onion in the pork fat until slightly colored but not burnt and strain the fat into a stewpan with the water, clam liquor, and potatoes. When potatoes are done, add the pepper, white sauce, clams, and crackers. Add more milk or clam water if desired and serve as soon as hot. Recipe, No. 72. Steamed or Creamed Clams When more simple methods are desired, after steaming and opening the clams, heat them in the clam water, and season with butter and pepper, and vinegar if preferred; or serve them in white sauce. LESSON XVIII POTATOES Water Protein Fat Carbohydrates Ash 62.6 1.8 .1 14.7 .8 Potatoes are almost three fourths water. The solid matter consists largely of starch and cellulose, with a small quantity of protein, and mineral matter, — chiefly potash salts, held in solution in the juices. About a quarter of the whole potato is waste material. New potatoes, unless perfectly ripe, contain but little starch. In late summer and in autumn potatoes are in their best condition but the amount of starch and protein diminishes by keeping, and in spring or when the potatoes begin to sprout, a part of the starch changes to gum and this makes them sticky or waxy ; some of the water has evaporated, the cell membranes are dry and hard, and their value as food has diminished. When sprouts appear remove them at once. The amount of protein in potatoes, though small, is more than that in any other of the moist vegetables. This, together with the fact that they contain valuable mineral matter, are cheap and palatable, combine well with other foods, and are easily cultivated and kept, makes them a favorite vegetable food. But they have been greatly overrated and should not be eaten alone, or in too great proportion. They contain little tissue forming material ; and if they be depended upon mainly for sustenance, so large a bulk of them is required that the system is overtasked. They should be eaten with fat, fish, or meat to make perfect food. As they contain starch, they must be cooked to be wholesome, and it is important that little or none of their nutriment be lost in the process. The most economical methods of cooking potatoes are baking, steaming, and boiling. In the first two methods the potatoes are cooked whole and unpared; and only those of the best quality are suitable for cooking in this way. In boiling potatoes it is now the custom to pare them first, as it saves time when serving the dinner. Scientists tell us that it is wasteful to pare potatoes before cooking, as most of the protein and mineral matter is in the outside layers, and unless the paring is very thin a large part of the valuable matter is lost. But until potatoes are all of good quality at all seasons of the year, there will be times when paring is necessary.

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