Twenty lessons in domestic science

II. FLAVOR 1. Strong flavored vegetables: Onion, turnips, cabbage, cauliflower, etc. 2. Mild flavored vegetables: Peas, carrots, spinach, mushrooms, etc. Lesson Number Ten Carbohydrates Vegetables (Starchy) POTATOES, Explanatory : Cooking potatoes without their jackets, results in a great loss of mineral matter, as the mineral matter is near the skin. Therefore pare very thin and put the potatoes in boiling water to cook. If a seasoning of salt is desired, add salt ten minutes before potatoes are tender., In ordinary altitudes potatoes require from twenty-five to thirtyfive minutes to boil, but in the higher altitudes more time is required on account of rapid evaporation. Mashed Potatoes 6 potatoes 2 tablespoons butter 1 tablespoon salt Hot milk to cream Preparation : Pare and put potatoes over to cook in boiling water. When tender drain them carefully. Put one cup of milk to scald. Add butter and salt to the potatoes and mash with wire potato masher. Add boiling milk, a little at a time until the potatoes have taken up all they will absorb. Serve in hot tureen. Sprinkle with minced parsley. Riced Potatoes This is an excellent variation from plain boiled or from mashed potatoes. Cook same as for mashed potatoes. When ready dip the ricer in boiling water, fill with potatoes and press through ricer into hot tureen, shake seasoning of salt and pepper over them, dot with bits of butter and serve hot. Very nice when pressed directly into individual side dishes or shallow ramekins which have been heated. Potatoes O'Brien Dice carefully six medium cold boiled potatoes in half inch cubes: Dredge very lightly with flour, season with salt and pepper and let stand while mincing two green bell peppers, and one small onion. Put three tablespoons of oil or drippings into a frying pan, throw in the minced onion and peppers, saute, but do not brown. Then put in the potatoes and allow to cook through. Turn onto a hot platter in a mound and sprinkle with finely minced parsley. In using green peppers always discard the seeds. LESSON No. 10 Domestic Science Carbohydrates Potatoes Au Gratin 3 cups diced boiled potatoes % cup grated cheese 2 cups cream sauce Salt and pepper or paprika to season Preparation: Have tne cream sauce hot, add cheese and be sure cheese is melted before adding potatoes and seasoning. Put in baking dish and sprinkle with grated cheese. Place dish in an oven or about 20 minutes. Potato Souffle 1 cup mashed or riced potatoes 1 egg 2 tablespoons cream Salt to season Preparation: Beat the yolk of egg with the cream and salt and mix into the potatoes, beating well. Whip up the white of the egg very stiff and whip into the potatoes. Put into buttered baking pan, bake in moderate oven about 20 minutes. Must be eaten while hot. Lesson Number Eleven Carbohydrates Rice Explanatory : In rice producing countries rice is used in the daily foods as we use Irish Potatoes, and "Wheat Breads. It is eaten alone or with a little dried fish, other foods to balance the ration. In China, Japan and Java, Soy-bean sauce or Soy-bean Cheese or similar products are eaten with rice, and supply the necessary complement of protein in the daily diet.