Three short courses in home making

Home assignment. — Practice in the boiling and serving of vegetables. \s IN OOOKINO. 45 LESSON III. THE VALUE OF CARBOHYDRATES IN THE DIET. Potatoes as a Source of Carbohydrates. The Choice, Cost, Care, Composi- tion, Food Value, and Cooking of Sweet Potatoes and White Potatoes, Baked Squash, Steamed Squash. SUBJECT MATTER. Carbohydrates. A third class ol Food stuffs required by the body is k arbohydrates or sugars and starches. 'I his d of foods is used as fuel for the production of heal and energy in the body. I. of carbohydrates may be stored in the body as tatty me. Potatoes— Potatoes are a cheap source of carbohydrates. They also valuable For their mineral matter and For the Large quantity of water which they contain. Three-fourths of the potato Is water. The framework of t he p bas a b -is of cellulose, which is an indigestible carbohydrate material. Potatoes have only a small amount oi cellu however, and they are comparatively easy of digestion. When dry and mealy they are most easy of digestion. Swet I potatoes contain a larger per cenl of sugar than white potatoes ! the cellulose in sweel potat Ftei - more quickly when cook- When used for '. pota dd be supplemented by some muscle-building Food, such as mill gs, fish, or meat. PRELIMINARY PI AN. At some previous period the teacher should have discussed with the girls the use of potatoes and learn from them t he various ways in which they cook them in their homes. She should determine upon some recipes for the lesson that will ineri he variety of ways in which be served and will impn ve the methods used. girl should be asked to bring one or two potatoes for the lesson. It will he well to cook in class the kind of potato that is chei ■! most commonly used in the community. The best bhods of cooking and mi ; variety should he empha- sized. KKC1PF.S. Mashed Potatot itatoes. 1 tablespoon butter, up hot milk or cream. l te Wash and p:ire potatoes, boil, drab . dry, and n in tbe saucepan in which they irerecooked. Beat tl until very light and ci add hot milk, batter, and salt ami beat again, r. beat, and Bra ned Pot Wash, scrub, and ear.' potat <*? ui* unifon Parboil I11 minutes, then dripping nan with meat or on a rack in a baking pan. Baste with v in minutes when meat ia basted. Allow about -10 minutes for the potatoes. 46 THREE SHORT COURSES IN HOME MAKING. Experiment to show presence of starch in potatoes. Scrub and pare a potato. Examine a thin cross section. Grate the potato. R,eniove the coarse shredded portion. Examine. Examine the liquid and note any sediment. Heat the liquid and stir until boiling. How has it changed? Examine portion of grater. How lias the color changed? Why? Fried Sweet Potatoes. Cut cold boiled potatoes in one-fourth inch slices, season with salt and pepper, put into a hot, well-greased frying pan, brown on one side, turn and brown on the other side. Glazed Sweet Potatoes. (i sweet potatoes. 4 tablespoons boiling water. \ cup sugar. 1 tablespoon butter or other fat.