Note: Properly baked potatoes are more easily digested than potatoes cooked any other way. They are better, however, when cooked in boiling water than when baked in a slow oven. Simple Courses in Home Economics 83 Boiled Potatoes Cook the potatoes in salted boiling water to cover until soft, and allow 1 t. of salt to 1 qt. of water✪ Boiled Potatoes. Determine softness by piercing with a fork. When the potatoes are done, drain immediately, sprinkle with a little salt, and let stand uncov- ered in a hot place until serving time. If the potatoes are boiled unpe^led (this is an ex- cellent method, as less mineral matter and no protein is lost from the potatoes), with a sharp knife cut a narrow band of 'skin from the center. This aids in removing the skin when the potatoes are served. Creamed Potatoes To make White Sauce, take — 2 T. of butter— melt; add 2 T. flour 1/2 t. salt Blend well; add gradually 1 C. milk Stir constantly; cook until of consistency of thick cream. Note: By the addition of 4 T. grated cheese, the dish may be called "Waldorf Mashed Potatoes." To the White Sauce add 2 C. cooked potatoes✪ Creamed Potatoes — sliced or diced. Note: 1 T. of chopped parsley gives a pleasing flavor. For a chan-ge occasionally, add, when cooking the potatoes to be served as a creamed dish, A few slices of onion, and A few sprigs each of mint and parsley. 84 Bulletin of tlie University of Texas Mashed Potatoes To— 5 medium sized boiled potatoes — ^mashed or riced, add — 1 T. butter 1 t. salt M-\2 C. scalded milk. Beat until creamy; pile lightly in heated dishes. Serve at once. Scalloped Potatoes Butter baking dish. Arrange i^ inch layer of sliced or diced raw potatoes. Sprinkle with flour, salt, and a few grains of pepper, if de- sired. Dot with small bits of butter; repeat until dish is not more than 34 full. Pour on milk to just cover Cover with buttered bread crumb.✪ Scalloped Potatoess Bake from li^ to II/2 Ill's., or until potatoes are soft. Note: Grated cheese may be sprinkled between each layer to give variety. Potato Soup Cook— 2 slices of onion — diced 3 potatoes, sliced or diced 1/2 t. of salt Boiling water to cover. Drain; save potato water, and add to potatoes after they have been mashed or diced. Make white sauce. 3 T. butter — melt; add ^ 2 T. flour 1/2 t. salt. Stir until well blended; add gradually, 3 C. milk✪ Potato Soup Continue stirring until thoroughly hot. Combine the two mixtures, and add more seas- oning if necessary. Serve hot. LEGUMES DRIED PEAS, BEANS AND LENTILS Subject Matter Peas and beans are, like cereals, the seeds of plants. The young plant lives dormant in the seed; the seed contains plenty of food to nourish the plant during- its first growth. All that is necessary to cause germination is warmth and moisture. Owing to the larger amount of food stored up in these seed, especially the protein, peas and beans are the most nutritious vegetables we have. In fact, they are frequently called the "Poor man's meat." Beans and peas are among the very ear- liest of human foods. Frequent references are made to them in the Bible. The "mess of pottage" for which Jacob bartered his birthwright is supposed to have been a dish prepared of len- tils.

AI-modernized reading of the original text

Note: Properly baked potatoes are more easily digested than potatoes cooked any other way. They are better, however, when cooked in boiling water than when baked in a slow oven. Simple Courses in Home Economics 83 Boiled Potatoes Cook the potatoes in salted boiling water to cover until soft, and allow 1 t. of salt to 1 qt. of water. Determine softness by piercing with a fork. When the potatoes are done, drain immediately, sprinkle with a little salt, and let stand uncovered in a hot place until serving time. If the potatoes are boiled unpeeled (this is an excellent method, as less mineral matter and no protein is lost from the potatoes), with a sharp knife cut a narrow band of skin from the center. This aids in removing the skin when the potatoes are served. Creamed Potatoes To make White Sauce, take — 2 T. of butter— melt; add 2 T. flour 1/2 t. salt Blend well; add gradually 1 C. milk Stir constantly; cook until of consistency of thick cream. Note: By the addition of 4 T. grated cheese, the dish may be called "Waldorf Mashed Potatoes." To the White Sauce add 2 C. cooked potatoes — sliced or diced. Note: 1 T. of chopped parsley gives a pleasing flavor. For a change occasionally, add, when cooking the potatoes to be served as a creamed dish, a few slices of onion, and a few sprigs each of mint and parsley. 84 Bulletin of tlie University of Texas Mashed Potatoes 5 medium sized boiled potatoes — ^mashed or riced, add — 1 T. butter 1 t. salt M-\2 C. scalded milk. Beat until creamy; pile lightly in heated dishes. Serve at once. Scalloped Potatoes Butter baking dish. Arrange 1/2 inch layer of sliced or diced raw potatoes. Sprinkle with flour, salt, and a few grains of pepper, if desired. Dot with small bits of butter; Repeat until dish is not more than 3/4 full. Pour on milk to just cover Cover with buttered bread crumb.s Bake from 1 1/4 to 1 1/2 hours, or until potatoes are soft. Note: Grated cheese may be sprinkled between each layer to give variety. Potato Soup Cook— 2 slices of onion — diced 3 potatoes, sliced or diced 1/2 t. of salt Boiling water to cover. Drain; save potato water, and add to potatoes after they have been mashed or diced. Make white sauce. 3 T. butter — melt; add ^ 2 T. flour 1/2 t. salt. Stir until well blended; add gradually, 3 C. milk Continue stirring until thoroughly hot. Combine the two mixtures, and add more seasoning if necessary. Serve hot. LEGUMES DRIED PEAS, BEANS AND LENTILS Subject Matter Peas and beans are, like cereals, the seeds of plants. The young plant lives dormant in the seed; the seed contains plenty of food to nourish the plant during- its first growth. All that is necessary to cause germination is warmth and moisture. Owing to the larger amount of food stored up in these seed, especially the protein, peas and beans are the most nutritious vegetables we have. In fact, they are frequently called the "Poor man's meat." Beans and peas are among the very earliest of human foods. Frequent references are made to them in the Bible. The "mess of pottage" for which Jacob bartered his birthwright is supposed to have been a dish prepared of lentils.

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Boiled PotatoesCreamed PotatoesBoston Baked BeansLentil LoafMashed PotatoesScalloped PotatoesPotato Soup

A simple course in home economics for rural schools