Tensas gazette. [volume] (St. Joseph, La.) 1886-current, 1915-04-16
TO PREPARE AND
USE VEGETABLES
AGRICULTURAL DEPARTMENT Ex.
PERTs GIVE RESULTS OF
STUDY AND EXPERIMENT.
UNDERGROUND vEeETABl Es

UNDERGROUND vEGETABl Es
Some Facts About Roots and Under
ground Stems That Are Eaten %
veeetabIes-cookIne
Starch.
prepared by the United States Depart
ment Of Agriculture.)
Nearly all roots and underground
stems that are eaten a. vegetables
contain large quantities Of water. in
addition to starch or some similar ma
terial. little heterogeneous matter. and
mineral matter. The roots and stems
store materials for future growth dur.
Ing favorable seasons. Plants that
store most Of their. food a. insoluble
starch (as potatoes and cassava) are
known a. "starch-bearing plants"
while those which store much Of their
food in the form Of soluble carbohy.
drates (sugar In the case Of the beet)
which give the root Q more or less
juicy character are classed a. sue
culent roots"
In northern regions the potato 10
the most important Of the starch-bear.
ing plants. In the southern states the
sweet potato 10 more generally used.
One reason why the potato has be-
come such q favorite IL doubtless Its
lack Of pronounced flavor. 1t Harmon
lies with foods having more positive
taste. and one does not tire Of It a.
one would Of the continuous use Of
turnip or squash. Then. too. II 10 cas-
lily grown. gives an abundant yield.
and may be readily stored for winter
use.
How Much Should Potatoes Weight
Potatoes should weigh so pounds to
the bushel, or Is pounds to the peck.
As three or four average potatoes will
together weigh one pound. q peck
should number from 40 to so.
The oftener potatoes are handled in
their transit from producer to con-
sumer the poorer their quality and
the greater the percentage of refuse.
When received from the market It 10
desirable to sort them carefully. that
those of the same size may be cooked
together-smooth, medium ones to be
baked: large ones to be steamed In
their skins: and imperfect and infer
Tor ones to be pared before boiling.
Any portions that are dark-colored or
green should be removed, a. they may
impart q bad flavor to the rest.
Sprouts should be broken from pota-
toes before cooking.
When potatoes are old and wrinkled
they are much improved by cutting OF
the ends or by partially or wholly par
ing and by soaking in cold water for
several hours like dried beans. etc In
fact, inferior potatoes Of any age are
much improved by pairing and soaking.
Where potatoes are inexpensive or the
parings can be fed to animals 1t 10
often . profitable custom to pare be.
fore cooking, since thus imperfections
and strong navored portions are dis
posed of. leaving nearly pure starch.
comparable to arrowroot or tapioca
and ready for the table ~ soon a.
cooked; this II true Notwithstanding
that careful investigations have
proved that such cooking causes con-
siderable loss Of the nutrients In the
potato.
When potatoes are the only vegeta-
BILE attainable It might be wiser to
cook them without pairing. % that
their mineral salts may be retained.
but people who use salad plants and
other vegetables freely are justified in
considering chiefly convenience and
palatability in the preparation Of these
tubers.
Often II II q convenience for the
housekeeper who has several dishes
to prepare at once Just before dinner
to have the potatoes pared earlier In
the day.
Most good cooks believe that II d
wiser to discard the water in which
potatoes are boiled. a. 1t II likely To
be strong in flavor.
Potato -four may be found In large
groceries and IL used in cakes and for
thickening purposes in much the same
way a. cornstarch.
Sweet potatoes are not strictly
tubers like Irish potatoes. but are
tuberous roots. They should be kept
in dry place II possible at . temper.
AZURE Of from 80 to IS degrees F. Be.
cause their sweetness 10 to some ex.
tent lost In water. they are better
steamed than boiled, and baking 10 q
favorite method Of preparation. After
steaming they may be sifted ana used
in buildings or pies like squash and
added to breads. particularly corn
bread.
Sweet potatoes are sometimes
canned and are often dried like fruits
for family use. A -four IL also made
from the sweet potato.
In southern homes the sliced sweet
potato (often first parboiled) has al.
ways been cooked with sugar, butter,
and other seasoning. Such dishes, un-
der a variety Of names. are now gen.
eral favorites.
When sweet potatoes are baked the
process should not be too rapid. but
should continue for an hour or until
the skin separates from the pulp. and
in the case Of the varieties moist
when cooked, until the strip con-
denses. and the pulp grows moist. The