The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1885-01-01
The POTATO.
Interesting 1nfoxnatton About it, Birth
and Many virtues-1oro than . Dozen
"ovQ ~ NoaH@uap Dat $NAa

ana Many V1Ituo8-0oI0 th40 o Dozen
Ways Of Cooking Potatoss.
It would be tho height Of presump-
ton to expect to present any new ideas
in reference to this vegetable. Hasn't it
been handled by millions and elaborate
~ treated in hundreds of books on cook
cry? Every one can claim d palate &C.
quaintance and has criticised its con:
dition. It is the commonest Of escu.
Tents, and because Of its universally the
beneficent character Of this vegetable
is not appreciated.
OF American birth, it journeyed 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 we're the beds
OF tnbers, 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
ed. Gathering to itself the best it could
assimilate in the broader fields of Gull
ture, at length the potato was recognized
as tit for the table of kings; but true TO
the instincts of a product of republic
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 our common friend
with the hope that rciteration of facts
already 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 its 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 it's 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 we'll to supply oneself with
q pair of rubber gloves and scrubbing-
brush. The latter may be vigorously
applied, as it is the fingers that need
protection, supersensitiveness not bein g
potato weakness.
The latest culinary publications rec
ommend removing the jackets of pota-
toes before boiling, but as excellent sci
entitic authority as w. Mattieu Will
Jams favors cooking them with their
robe on, and offers as a 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 impel fections should be
removed if they are not pre-reeled, and
those exhibiting any symptoms of de-
cay cast aside. Dressed potatoes
should be placed in clear cold water
until ready for the kettle as they turn
black upon exposure to the air; and late
in spring it is we'll 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
fla fork will penetrate them easily, and
leave them uncovered. Solanine, the
poison already alluded to, as becoming
active through heat, passes off IN the
steam; for this reason it is by some
Thought best to pinch all opening in
baked potatoes to permit the escape OF
steam. The water in which potatoes
IRE boiled becomes impregnated with
this noxious principle, it is said, aid
should never he 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 large
amount OF cell surface exposed. which
hardens on coming in contact with the
hot fat, making the circlets crisp. Re-
move the outer moisture by wrapping
i'll towel before frying.
Potatoes occasionally get chilled in
winter. When this happens endeavol
to keep them frozen until wanted fol-
the table, then extract the frost by
soaking in cold water or cook immedi-
ately. The sweetish taste then obser-
vable in the Solanum tuberosum is due
to 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 M
apetizing dish Drowned in butter
But this talk is already too extended
We will only say that all care in pre-.
pairing potatoes will be wasted unles.
they are served hot and an overdone
potato is worthless.
Following are some methods of cook
ing potatoes separately and in combina
ton with other things:
FRIED PoTAToEs.-Cover the bottom
of hot spider containing a little but
ter, or pork or bacon fat, with thick
slices of cold boiled potatoes. Wher
Drowned on both sides, send to thu
table.
PorATo SoUP.-Chop fine FIVE large
onions, one quart of potatoes and hal
pound of bacon; season with salt anc
pepper; put in kettle with three quart.
of water. Boil one hour anil half.
STEwED PoTAToEs.-Pare and chi
into lengthwise strips, cover with boil
ing water, and stew twenty minutes
Turn on nearly all OF the water, put II
cupful cold milk with salt.
BOILED PorAToEs.-Washt the tubers
thoroughly, cut away all outward i'm:
PROJECTIONS, and rinse in cold water
then place them in sufficient boiling
water slightly sailed to nearly cover
them. 1t will require about thirt,
minutes to cook these thickened root
stems. When done, pour off the water
place tho kettle where the potatoes vii
remain hot, remove the cover to permit
the steam to escape, and peel just befor,
sending to the table.
BOILED PoTAToEs.-Select potatoe:
of uniform size, wash and scrub with 1
brush. Pare and soak in cold water
Put them in boiling water sailed, ON,
quart of water and one tablespoonful o
salt for six large potatoes. Cook hal
an hour or until soft, but not unit
broken. Drain off every drop of water
p1ooo tho koft1o upcovoro1 ~, tho 10 ri