The Warner weekly sun. (Warner, Brown Co., Dakota [S.D.]) 1883-1885, 1885-02-20
THE POTATO.
Interesting Information About its Firth
and Many virtues-Hore than a Dozen
Ways of Cooking Potatoes.

IL IGItIGnCS W GuAo NCSGJdDlC' A"O y ~
been handled by millions and elaborate
Iy treated in hundreds of books OF cook,
cry? Every n can claim a palate ac-
1uaintance ard has criticised its con-
iition. 1t is the commonest of escu-
Tents, and because of its universally the
beneficent character of this vegetable
is not appreciated.
OF American birth, it j]ourneyed to
Europe about three centuries since
where it was grown as a curiosity from
across the water. Cultivation did not
enhance the outward attractiveness of
the foreigner, bat there were the beds
of tubers, why not utilize them? The
stomachs of cattle and swine not reject
ing them, of course they were fit to sus-
stain peasant life. Famine was now avert
Ell. Gathering to itself the bestit could
assimilate in the broader fields of cul-
Ture, at length the potato was recognized
as fit for the table of kings; but true TO
the instincts of a product of republi-
can America, it felt its mission was to
bless the masses and hurrying to north
ern Europe banished scurvy from its
borders. To over estimate the value of
these thickened stems in our own land
is scarcely possible. We have alluded
TO the excellences of u common friend
with the hope that a reiteration of facts
already a part of the common treasury
of knowledge might so intensity in our
minds the worth of this fruit of the
earth as to secure it proper attention.
Notwithstanding its many virtues,
like many another useful thing there is
tainted blood in it's veins. Exposure
to the rays of the sun develops the poi
sonous element; hence the necessity of
removal to some dark locality as soon
as taken from the soil. If dependent
upon the grocer for pomme de terre,
suggest that this vegetable prefers the
darkness and seclusion of its early home,
and insist upon having your supply di-
rect from the cellar and covered during
transportation.
Before attending to the toilet of
these tubers, besides the basin of cold
water, it is well TO supply oneself with
pair of rubber gloves and a scTubbing-
brush. The latter may be vigorously
applied, as it is the fingers that need
protection, supersensitiyeness not being
a potato weakness.
The latest culinary publications rec
ommend removing the jackets of pota-
toes before boiling, but as excellent sci
entific authority as w. Mattieu Will
Jams favors cooking them with their
robe on, and offers as = reason that the
skin reslsts the passage into the water
of the potash they contain-an impor-
tant element Of the blood, and which
renders them antiscorbutic In character.
All outward impeIfections should be
removed If they are not propelled, and
those exhibiting any symptoms of de-
cav cast aside. Dressed potatoes
should be placed In clear cold water
until ready for the kettle as they turn
black upon exposure tothe air; and late
In spring it is well to soak all potatoes in
cold water before cooking. Pour the wa
Ter from potatoes as soon as they are
done, which condition has been reached
Ha fork will penetrate them easily, and
leave them uncovered. Solanine, the
poison already alluded to. as becoming
active through heat, passes of IN the
s+=aTn, fUr TINS reaso il is by some
thought best to pinch an opening in
baked potatoes to permit the escape of
steam. The water IN which potatoes
are boiled becomes impregnated with
this noxiOus principle, il is said, and
should never be used in the preparation
of any article Of diet. By cutting raw
potatoes for frying into thin slices and
dropping into cold water the starch is
washed from the cells and a large
amount Of cell surface exposed. which
hardens on coming in contact with the
hot fzt, making tire c~irciets crisp. Re-
move the outer moisture by wrapping
In . towel before frying.
Potatoes occasionally get chilled in
winter. When this happens endeavor
90 keep them frozen antIl wanted for
che table. then extract the frost By
soaking m cold water or cook immedi-
ately. Tho sweetish taste then obser-
#zbIe in the Soianum tuberosum Is due
10 the conversion Of starch into sugar.
The natural sweetness Of the southern
potato seems to be the best preserved
by baking. ANY cold ones make an
apefizing dish Drowned in butter.
But this talk is already too extended.
We viii only say that all care in pre-
pairing potatoes viii be wasted unless
they are served hot and an overdone
potato Is worthless.
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