Middletown transcript., 1915-03-27
TO PREPARE AND
USE VEGETABLES
AGRICULTURAL DEPARTMENT Ex-
PERTs GIVE RESULTS OF
STUDY AND EXPERIMENT.
UNDERGROUND vEeETABI Es
Some Facts About Roots and Under
ground Stems That Are Eaten az
Notwithstanding
Starch.


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 nitrogenous 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"
while those which store much Of their
food Ia the form of soluble carbohy-
urates (sugar in the case Of the beet)
which give the root a 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 it's
lack Of pronounced flavor. 1t harmon
lies with foods having a more positive
taste, and one does not tire of 1t as
turnip or squash. Then, too, 1t is cas-
lily grown. gives an abundant yield.
and may be readily stored for winter
use.
How Much Should Potatoes Weight
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-
sumer 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
together-smooth, medium ones to be
baked; large ones to be steamed in
their skins; and imperfect and infer
for ones to be pared before boiling,
Any portions that are dark-colored or
green should be removed, as they 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 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 o. the
parings can be fed to animals 1t is
often a profitable custom to pare be-
fore cooking, since thus imperfections
81 and strong-iavored portions are dis
posed Of, leaving a nearly pure starch
comparable to arrowroot or tapiocs
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
bic attainable 1t might be wiser tC
cook them without pairing, so that
their mineral salts may be retained
but people who use salad plants ant
other vegetables freely are justified II
considering chiefly convenience anC
palatability In the preparation of these
tubers.
Often It is a convenience for the
housekeeper who has several dishes
to prepare at once Just before dinner
to have the potatoes pared earlier ii
the day.
Most good cooks believe that It II
wiser to discard the water in whicl
potatoes are boiled, as 1t Is likely Il
be strong in flavor.
Potato -four may be found in larg,
groceries and is used in cakes and TO
thickening purposes in much the sam,
way as cornstarch.
Sweet potatoes are not strictl,
tubers like Irish potatoes, but arr
tuberous roots. They should be KEEP
in dry place II possible at a temper
allure OF from so to SIS degrees F. Be
cause their sweetness Is to some e1
tent lost in water, they are bette
steamed than boiled and baking is
fsvorite method of preparation. Afte
steaming they may be sifted and use
in puddings or pies like squash an
added to breads, particularly corn
bread.
Sweet potatoes are sometime
canned and are often dried like fruit
for family use. A flour is also mad
from the sweet potato.
In southern homes the sliced swee
potato (often first parboiled) has a
ways been cooked with sugar, butte
and other seasoning. Such dishes, vi
der a variety of names, are now gel
eral favorites.
When sweet potatoes are baked tn
process should not be too rapid, bl
should continue for an hour or unit
the skin separates from the pulp, an
IN the case of the varieties moi
when cooked, until the sirup Co
denses, and the pulp grows moist tt
negroes in the southern states bal
them In the ashes in the fireplace
and as soon as one meal is over put
those needed for the next.
A New Vegetable-the Dasheen.
A new tuber which has receive
some attention from the bureau
plant industry is the dasheen fro
tropical countries. The plants +
semble the caladium, which is such
popular ornamental plant. and Il
taro, which provides the poi" of Il
Hawaiians, and which is a staple fo'
in many tropical islands The dasheel
may be served like potatoes, boile
fried, ereamed, etc. but to many ar
Ike potatoes, most acceptable whit
naked 4 Thev bava a rnugh outpr cos