Use and preparation of food

A. Vegetables are low in fat, hence the usual seasonings are some form of fat, added either in cooking or in serving; salt and pepper if desired. B. Sauce may be added, either a white sauce made of milk or one made with the liquid in which the vegetable was cooked. This retains the mineral and gives a more individual flavor to the vegetable. 5. Special points to be kept in mind in cooking potatoes: A. The distinctive flavor is developed by preventing loss by solution or volatilization, as in baking or cooking in skin. Dried boiled potatoes lose some food value and most of the distinctive flavor. B. After tender any excess water should be removed and steam allowed to escape to prevent potatoes becoming soggy. This lesson may be devoted entirely to the cooking of potatoes as a representative starchy vegetable. Have different students cook potatoes in the following ways: (1) Boiled in the skin; (2) pared and boiled whole; (3) sliced and boiled, discarding the water; (4) sliced and boiled, retaining the water. Mash, season similarly, and compare for flavor. Find out the average number of times a day potatoes are used in the homes of the students and stress in the lesson the desirability of correct methods in preparing a vegetable so frequently used and also the advantage of varying the methods of serving. Show how potatoes are similar in composition to bread and how the abundant use of them can help to save bread when cereals are scarce. Have women compare food value of baked potato and slice of bread, rice, grits, and hominy. Note to teacher. — Adapt recipes prepared to needs of class. First aim to get good mashed or baked potatoes. Suggest fancy methods of preparation after more simple methods have been learned. BAICED potatoes. Wash carefully and place in a moderately hot oven. From 45 minutes to an hour is necessary for a medium-sized potato. Test by pressing between thumb and finger. When done prick with a fork to allow the steam to escape. If the potato is rubbed with a small amount of fat before baking the skin will be softer than otherwise. POTATOES ON THE HALF SHELL. Bake as directed above. When done remove the skin from the top and scrape out the potato, leaving a shell. Mash the potato with a small amount of cream and butter or substitute; season with salt and pepper. Fill the shells with the mixture and brown in the oven. Grated cheese may be sprinkled over the top if desired. SWEET POTATO AND NUT CAKES. Boil sweet potatoes until tender. Drain off the water, remove the skin from the potatoes, and mash them with a small amount of cream and a little sugar or maple sirup. They should be stiff enough to mold into small cakes. Brush the top of the cakes with butter or substitute. Sprinkle with chopped nuts and brown in the oven. POTATOES WITH CHEESE AND GREEN PEPPER. Sliced cooked potatoes, 2 cups. Grated cheese, i cup. Thick white sauce, 1 cup. Bread crumbs, i cup. 1 chopped green pepper or canned pimento. Add the cheese and the chopped pepper to the sauce, mix with the potatoes, put Into a baking dish, cover with the bread crumbs, and brown in the oven. POTATO HASH. Cooked potato, 3 cups. Pepper, i teaspoon.