The school kitchen textbook

steadily to prevent loss of surface by rubbing against one another. Salt should be added when half done, in proportion of one teaspoon to one quart of water. And lastly, — and most important of all the steps in the process, the potatoes should be taken up the moment they are done, — that is, when a fork or large needle will penetrate them easily. Do not break them by frequent piercing. Drain at once, remove the cover, and shake, to let the water inside which has not been absorbed by the starch pass off as steam. Lay a folded napkin over to keep them hot until ready to serve, which should not be delayed longer than needed to take up the other food. If we cook them after all the starch is softened the skin will burst and the starch on the outside will absorb the bitter boiling water in the kettle ; after a time the potato will break up and partly dissolve and we will have a bitter, pasty gruel instead of a firm but soft and mealy potato. Recipe, No. 73. Directions for Boiled Potatoes 1 qt. boiling water. 6 large potatoes. 1 tsp. salt. Do not Pare Potatoes, if new, or sound, or to be served whole, or in salad ; or to be warmed over, or if you wish to save substance and flavor. Select of uniform size, scrub, and scrape where needed ; do not soak ; put in cold place if not ready to cook. Put into boiling, salted water to cover, cook gently twenty minutes if small and thirty minutes if large. Drain quickly, cover with a napkin and keep hot. Pare Potatoes, if necessary to save time before serving, or if very large and irregular in shape, or of inferior quality, or old and withered. Cover with cold water as soon as pared, but do not soak except when old. When potatoes are needed quickly, or for potato soup, or fishballs, or to be served as mashed or riced, wash, pare and cut in quarters ; if to use in stews, chowders, or scalloped mixtures, cut in slices or small cubes ; if for hashed brown, chop into bits. Scald them first for stews, etc. POTATOES 155 Recipe, No. 74. Riced Potato Mash the potatoes as soon as they are boiled and drained. Rub them with a wooden masher through a strainer into a hot dish. Recipe, No. 75. Mashed Potato To one pint of hot boiled potatoes, add one tablespoon of butter, one half teaspoon of salt, a speck of pepper, and enough hot milk to moisten. Mash in the saucepan in which they were boiled ; beat with a fork till light and creamy, and turn out lightly on a hot dish. Recipe, No. 76. Potato Cakes Make cold mashed potato into small roundT cakes about one half inch thick. Put them on a baking tin, and brush them over with milk. Bake in a hot oven till golden brown. Questions on Lessons XVI, XVII, and XVIII What is the value of oysters as What is their principal value in food? a diet? Why are they so often served Do potatoes require a hot at the beginning of a meal? oven? Why is it necessary for them to What sized potatoes are the be absolutely fresh? best for baking? How do pork products and Why should we learn to eat shell-fish compare in fat? fat? protein? water? What is the principal value of Why do boiled potatoes give fat in the diet? us little energy ? LESSON XIX EXPERIMENT WITH ALBUMIN IN MEAT CHEMICAL COMPOSITION OF MEAT Meat Wateb Protein Fat Ash Beef: round