The Providence news. (Providence [R.I.]) 1891-1906, 1901-10-24
WHAT TO EAT.

The so-callcd Irish potato is not Irish at
all, any more than cabbage is Dutch
man, for the white or Irish potato is sup
posed 10 have come from South America
To Sir Walter Raleigh belongs the credit
of introducing this vegetable into Ireland
where il took most kindly'to the soil and
soon became staple article or diet and
i'm this manner came to be regarded as
native of the 'old sod
The sweet potato is the vegetable re-
ferred TO by Shakespeare and old English
writers, and was. as now, more OF lux
ury than common article OF food. being
a delicacy for the tables OF the rich To
this day the line remains that marks
the distinction between the sweet pota-
TO and its more plebeian namesake.
The white potato is sadly abused by
friend and foe. The latter claiming that
IL il not fit article of food while many
OF its staunchest adherents but strength
en- the argument OF It's defsmers by
treating IL in such a manner i'm the pre-
paration for the table that tits an agent
for harm and not good, in the human
economy.
VARIETY OF POTATOES.
While the quality of sweet potatoes diff
fers TO some extent In varieties, there
Is not such marked difference as there
IL I'm the several varieties Of the white
potato. The important thing TO know is
TO which OF the two classes the many
varieties belong. the dry. mesly order or
the waxy or watery kind, that cannot
by any form of nonromancy be convert
ed into snowy. mealy pull ball For
some purposes these waxy potatoes are
preferred for example, hashed brown po-
tstoes and salad and for such dishes as
require the potatoes when cut TO keep
shane and not crumble into soft mass.
But for baking; plain boiled. MASKING.
etc and what is great importance, for
perfect digestion. the dry, mealy potato
is to be selected.
MANY WAYS OF COOKING.
The great popularity. and, as rule,
the abundance of these vegetables have
made n demand for wide range in their
preparation for the table. There are few
Of the methods that are the least. diff
cult 10 master; in fact the potato, white
or sweet does not seem 10 permit OF any
great elaboration Perhaps for this rca-
son the cooks are continuing seeking
new ways OF serving them. The old-fash-
ioned fried potato n menace to health
and morals, has gradually fallen into
diSiaNOr ana one now nlnS Nne fFtlCn
fried, nealy and without a sign OF greese;
the German fried; the hsshed brown,
Lyonnaise and broiled potatoes have
taken their place. Unfortunately the
manner OF baking and boiling has not
kept pace with Improvements in other
methods OF cooking.
COOKED IN THEIR JACKETS.
Whenever II is possible. cook the pota-
toes without preparing them. the
potash salts, the chief mineral element
IN white potato, and SO valuable and i'm
portant 10 the blood Is lost N the skin
is removed and the potato then cooked In
water. II pared. the skins should toe re-
moved carefully tsking or only tho thin
Gov vering 80 as TO lose none of the nutrA~
tious parts We have given the recipe
for French fried 50 frequently Ne will not
repeat Il unless requested. bat will give
few nice ways for different meals.
BRoiLED OR GRIILED POTATOES.
rlain- boiled potatoes may be relocated
and served in this way aud are nice for
breakfast or lunch Slice them evenly
and not too thin. lengihwisc and rot
avross the grain OH baking tin or
enc wire hroucr, las en the potatoes. dust
with ssf and pepper and brown Over The
Goals or I'm the oven. Make white
sauce with two level tsbiespoonfuis "a ~
butter two ~ hour and = Gun ~ milk or
chicken broth. heat yolks ~ twh eggs
aud add 10 sauce Viih a little minced
tesspconfui Of lemon juice season with