Montpelier examiner. [volume] (Montpelier, Idaho) 1895-1937, 1915-04-02

there ia a tendency to discolor. as
with potatoes. More detailed infor-
nation regarding this new introduce
tion and its preparation win be sent
free to the housewife who applies 90
the United States department of agri-
culture.
The Importance OF Properly Cooking
Starch.
Starch cookery is a very important
subject. That starch may be thor
oughly cooked It is essential that ev-
cry starch grain be brought into con-
tact with water of at least 40 to 11S
degrees F.
In the case or starches separated
from the plant cells when they were
formed harrow root, corn starch. etc)
cooking il a simple matter, and long
continued cooking is seldom needed to
make them palatable and in good con-
dition for digestion.
The selection of potato starch in
stead Of corn or wheat starch for thick
ening sauces in accordance with the
custom of French cooks is rational,
since 1t does not require so long boil
ing to insure the best results.
In the case of starch still enclosed
| in plant cells-as is the case with the
starch present in cereal breakfast
foods, etc.-long cooking is desirable
in order that water may penetrate to
each individual starch grain and unite
with 1t to form the well cooked mate
rial which is considered most whole
some.
Starches from different plants or
plant parts differ in the form of the
starch grain, so that starches of va
/ riOra Eyindo b. flAnkfAnd hU the
aid of the microscope But from the
culinary standpoint they are practical
ly Interchangeable, and one form OF
starch may be substituted for another
in nearly all cases. Just as we may
substitute the yam or dish of rice
for the potato as a vegetab' SO We
may use starch from the potato. or
corn, or wheat, or rice for thickening
gravies or making puddings. making
slight changes in proportion. according
to the expansive powers of each kind.
Suggestions Regarding SuccuIent
Roots.
Beets contain a larger percentage
OF sugar than most vegetables, and
should be baked or steamed to retain
as much of this as possible. At all
events, they should be cooked in the
skins, and the tip OF the root and
portion of the leaf stems should also
be left on until after cooking. Even
so, some color and sweetness are lost
in the water in which they are cooked.
Radishes, red or white, when little
too large to eat raw, may be cooked
like turnips and served with a white
sauce.
Raw carrots often are eaten by chill
dren, and are advocated by those who
believe in the use of raw foods. When
grated, raw carrots may be used In
soups without further cooking, or
added to salads. The carrot contains
SO much sugar that its use for sugar
: making in the same way as the beet.
has been seriously considered.
The parsnip is said to have been
cultivated even before the Christian
era The woody fiber of these roots
: is softened by freezing without injury
to other portions. Hence they are left
! in the ground until the frost comes or
even through the winter. But the
!. roots must be used before they begin
to grow again or they lose their sweet
) ness and get rusty" The larger ones
are likely to be less sweet and more
8 woody. Small parsnips just from the
+ ground in the spring will cook in less
!, than a half hour II steamed in their
Shl4b, Luey lOS0 I0SS SWSSlnSSS IueSh
8 by boiling. They should be peeled aft
g er cooking, and served plain or with
e white sauce, or sauteed in butter OF
/ mashed and made into fritters. They
Q may be made into a stew with pota.
toes, onions, and milk.
i The vegetables sometimes known as
0 the oyster plant Is the Satisfy
t which is most available for use during
|, the late fall and winter. The root turns
d dark quickly if the skin is removed be
n fore cooking, and after pairing should
d be dropped at once into vinegar and
e water to prevent discoloration. Aft
er boiling for about thirty minutes, the
e satisfy may be served with butter Oh
IS white sauce, or mashed and made into
IT friIters.