(a) A thin slice of raw potato which has been stained with iodine. Make a drawing showing the distribution of cellulose and starch. (b) Compare the above with a similar slice from a boiled potato. Upon which constituents has the heat had the most marked effect? Experiment 145. Influence of Salt. Pare potato and divide into half (a) and (b) length- wise. Put (a) to cook in boiling, salted water, 1 tsp salt to 2 c of water. At the same time put (b) to cook in same quantity of unsalted water. Add 1 tsp salt when potato is nearly done. Compare (a) and (b) as to time required in cooking and also as to texture and flavor. Experiment 146. Losses in Cooking Potatoes. (a) Wash 8 potatoes, remove imperfections, dry, and weigh. ( 1 ) Bake 2 in hot oven until tender. (2) Cook 2 in rapidly boiling water. (3) Cook 2 in steamer. (4) Pare 2 and cook as in (2). 8o Preparation of Food Record 1 2 3 4 Weight when ready to cook Inner temperature when done (b) Reserve one sample of each of the above methods of preparation. Put in warm place. Let stand 15 minutes, then examine and explain the difference in condition. Experiment 147. Comparison of Rice with Potato. Using data from (4) in Experiment 146 and from (b) in Experiment 136, complete the following tabulation: Weight, raw Weight, cooked Number of servings, cooked Fuel value of one serving . . Experiment 148. Boiled Potatoes. Select potatoes of uniform size. Why? Wash, pare, and drop into cold water. Why? Cook in enough boil- ing, salted water to keep potatoes well covered through the process. As soon as done, drain off all the water and dry over low heat. Serve with parsley sauce made as follows: Cream 3 tbsp butter with 1 tbsp lemon juice, add 1 tbsp finely chopped parsley. Spread over hot potatoes. Serve at once. Laboratory Manual 81 Experiment 149. Mashed Potatoes. 6 potatoes (boiled) 1 tsp salt✪ Boiled Potatoes 3 tbsp butter | c hot milk The butter, salt, and milk are approximate. Why ? Heat the milk and butter together. Mash potatoes thoroughly. Add seasonings and milk. Beat until smooth and white. Heap lightly in hot dish. What essentials to the proper preparation of mashed potatoes are so generally disregarded? Experiment 150. Creamed Potatoes. Boil potatoes as in Experiment 148. Cut into half- inch cubes and cover with hot white sauce (of what consistency?). Cold, boiled potatoes may be used, taking care to allow time for the potatoes to be thoroughly heated in the sauce. Experiment 151. Potato Croquettes. 2 c mashed potato £ tsp celery salt 2 tbsp butter A few grains cayenne -J tsp salt A few drops onion j uice ■J tsp pepper I tsp finely chopped parsley✪ Potato Croquettes Mix ingredients in order given and beat thoroughly. Shape into croquettes, dip in beaten egg, and roll in fine bread crumbs. Fry 1 minute. Drain on paper. If left-over mashed potato is used, omit the butter. Why? Experiment 152. Szveet Potato Croquettes. Repeat Experiment 151, using sweet potatoes, seasoned with salt and butter. 82 Preparation of Food Experiment 153. Stuffed Potatoes. Cut hot baked potato in two lengthwise. Remove inside carefully, and season with butter (about 1 tsp), salt, pepper, and a little milk✪ Stuffed Potatoes. Mash and beat up well. Heap lightly in skins and brown in the oven. Experiment 154. Steamed Sweet Potatoes.

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(a) A thin slice of raw potato which has been stained with iodine. Make a drawing showing the distribution of cellulose and starch. (b) Compare the above with a similar slice from a boiled potato. Upon which constituents has the heat had the most marked effect? Experiment 145. Influence of Salt. Pare potato and divide into half (a) and (b) lengthwise. Put (a) to cook in boiling, salted water, 1 tsp salt to 2 c of water. At the same time put (b) to cook in same quantity of unsalted water. Add 1 tsp salt when potato is nearly done. Compare (a) and (b) as to time required in cooking and also as to texture and flavor. Experiment 146. Losses in Cooking Potatoes. (a) Wash 8 potatoes, remove imperfections, dry, and weigh. ( 1 ) Bake 2 in hot oven until tender. (2) Cook 2 in rapidly boiling water. (3) Cook 2 in steamer. (4) Pare 2 and cook as in (2). 8o Preparation of Food Record Weight when ready to cook Inner temperature when done (b) Reserve one sample of each of the above methods of preparation. Put in warm place. Let stand 15 minutes, then examine and explain the difference in condition. Experiment 147. Comparison of Rice with Potato. Using data from (4) in Experiment 146 and from (b) in Experiment 136, complete the following tabulation: Weight, raw Weight, cooked Number of servings, cooked Fuel value of one serving . . Experiment 148. Boiled Potatoes. Select potatoes of uniform size. Why? Wash, pare, and drop into cold water. Why? Cook in enough boiling, salted water to keep potatoes well covered through the process. As soon as done, drain off all the water and dry over low heat. Serve with parsley sauce made as follows: Cream 3 tbsp butter with 1 tbsp lemon juice, add 1 tbsp finely chopped parsley. Spread over hot potatoes. Serve at once. Laboratory Manual 81 Experiment 149. Mashed Potatoes. 6 potatoes (boiled) 1 tsp salt 3 tbsp butter | c hot milk The butter, salt, and milk are approximate. Why ? Heat the milk and butter together. Mash potatoes thoroughly. Add seasonings and milk. Beat until smooth and white. Heap lightly in hot dish. What essentials to the proper preparation of mashed potatoes are so generally disregarded? Experiment 150. Creamed Potatoes. Boil potatoes as in Experiment 148. Cut into halfinch cubes and cover with hot white sauce (of what consistency?). Cold, boiled potatoes may be used, taking care to allow time for the potatoes to be thoroughly heated in the sauce. Experiment 151. Potato Croquettes. 2 c mashed potato £ tsp celery salt 2 tbsp butter A few grains cayenne -J tsp salt A few drops onion j uice ■J tsp pepper I tsp finely chopped parsley Mix ingredients in order given and beat thoroughly. Shape into croquettes, dip in beaten egg, and roll in fine bread crumbs. Fry 1 minute. Drain on paper. If left-over mashed potato is used, omit the butter. Why? Experiment 152. Szveet Potato Croquettes. Repeat Experiment 151, using sweet potatoes, seasoned with salt and butter. 82 Preparation of Food Experiment 153. Stuffed Potatoes. Cut hot baked potato in two lengthwise. Remove inside carefully, and season with butter (about 1 tsp), salt, pepper, and a little milk. Mash and beat up well. Heap lightly in skins and brown in the oven. Experiment 154. Steamed Sweet Potatoes.

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Boiled PotatoesCreamed PotatoesMashed PotatoesPotato CroquettesStuffed Potatoes

Selection and preparation of food