The Colorado statesman. [volume] (Denver, Colo.) 1895-1961, 1915-03-27
TO PREPARE AND
USE VEGETABLES
AGRICULTURAL Department Elk.
PERTS GIVE RESULTS OF
STUDY AND EXPERIMENT..
UNDERGROUND VEGETABLES
Some Facts About Roots ana Unoer-
ground Stems That Are Eaten as
Notwithstanding
Starch.


Starch.
tPrepsred by the United States Depart
ment of Agriculture)
Nearly all roots and underground
stems that are eaten as 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 as insoluble
starch (as potatoes and cassava) are
known as "starch-bearing plants, ID
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 more or less
juicy character are classed as sue
culent roots"
In northern regions the potato is
the most important of the starch-bear-
ing plants. In the southern states the
sweet potato is more generally used.
One reason why the potato has be-
come such a favorite is doubtless its
lack of pronounced flavor. 1t harmon
ICES with foods having a more positive
taste, and one does not tire of it as
one would of the continuous use of
turnip or squash. Then, too, it is cas-
lily grown, gives an abundant yield,
and may be readily stored for winter
use.
How Much Should Potatoes Weigh?
Potatoes should weigh 60 pounds to
the bushel, or Is pounds to the peck.
AS three or four average potatoes will
together weigh one pound, a peck
should number from 40 to so.
The oftener potatoes are handled in
their transit from producer to con-
sumner the poorer their quality and
the greater the percentage of refuse.
When received from the market 1t is
desirable to sort them carefully, that
those Of the same size may be cooked
ogether-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
Blttu We ItuONtup lhCS may
impart a 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 off
the ends or by partially or wholly par
ing and by soaking in cold water for
several hours like dried beans, etc In
O., ,F
much improved by pairing and soaking.
Where potatoes are inexpensive or the
parings can be fed to animals it is
often a profitable custom to pare be-
fore cooking, since thus imperfections
and strong-flavored portions are dis
posed of, leaving a nearly pure starch,
comparable to arrowroot or tapioca
and ready for the table as soon as
cooked; this is 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, so 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 IA the preparation of these
tubers.
Often it is a convenience for the
housekeeper who has several dishes
to prepare at once just before dinner
IN houn tho IN,
the day.
Most good cooks believe that 1t is
wiser to discard the water in which
potatoes are boiled. as it Is likely to
be strong in flavor.
Potato flour may be found in large
groceries and is used in cakes and for
thickening purposes in much the same
way as cornstarch.
Sweet potatoes are not strictly
tubers like Irish potatoes, but are
tuberous roots. They should be kept
in dry place If possible at temper
ature of from so to 60 degrees F. Be-
cause their sweetness is to some ex-
tent lost in water, they are better
steamed than boiled, and baking is a
favorite method of preparation After
steaming they may be sifted and 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 flour is also made
from the sweet potato.
In southern homes the sliced sweet
potato (often first parpoiled) has al
ways been cooked with sugar, butter,
End other seasoning, Such dishes, I'M
der variety OF names. are now gem
.ral 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 cOokad uptiI tba c;r,,n oop