Montpelier examiner. [volume] (Montpelier, Idaho) 1895-1937, 1915-04-02
TO PREPARE'AN AND
USE VEGETABLES
AGRICULTURAL DEPARTMENT Ex.
PERTs GIVE RESULTS OF
STUDY AND EXPERIMENT.
UNDERGROUND vEeETABl Es
Some Facts About Roots and Under
ground Stems That Are Eaten as
Vegetables-cooISina
Starch.
prepared by the United States Depart
rnan4 of A

prepared Dy 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 Gas potatoes and cassaval are
known as STRENGTHENING plants,
while those which store much of their
food In the form of soluble carbohy-
drates (sugar in the case of the bee)
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 favor. 1t harmon
ICES with foods having more positive
taste, and one does not tire Of 1t as
one would of the continuous use OF
Lurnip 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 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, a peck
should number from 40 to 60
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-co1ored Oh
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 wrinklet
they are much improved by cutting of
the ends or by partially or wholly par
ing and by soaking in cold water fol
several hours like dried beans, etc. II
fact, inferior potatoes Of any age arr
much improved by pairing and soaking
Where potatoes are inexpensive or tbs
parings can be fed to animals 1t Il
often a profitable custom to pare be
fore cooking, since thus imperfectioni
and ong-favored portions are dis
posed OF, leaving nearly pure starch
comparable to arrowroot or tapioc'
and ready for the table as soon a
cooked; this is true Notwithstanding
that careful investigations hav
proved that such cooking causes cor
siderable loss OF the nutrients in tn
potato.
When potatoes are the only vegets
BILE attainable 1t might be wiser t
cook them without pairing, SO tina
their mineral salts may be retained
but people who use salad plants an
other vegetables freely are justified 1
considering chiefly convenience an
palatability in the preparation of thes
tubers.
Often 1t is a convenience for tn
housekeeper who has several dishe
to prepare at once just before Dime
to have the potatoes pared earlier
the day.
Most good cooks believe that it
! wiser to discard the water in whic
potatoes are boiled, as 1t is likely
be strong in flavor
t Potato flour may be found in lare
groceries and is used in cakes and fo
thickening purposes in much the sam
way as cornstarch.
Sweet potatoes are not strict
! tubers like Irish potatoes, but al
: tuberous roots. They should be kel
. in dry place If possible at tempe
allure of from so to 65 degrees F. B
q cause their sweetness is to some e
e tent lost in water. they are bett'
: steamed than boiled, and baking is
favorite method Of preparation. Aft,
steaming they may be sifted and use
in buildings or pies like squash ar
n added to breads, particularly cor
4 bread.
n Sweet potatoes are sometime
|, canned and are often dried like frui
. for family use. A -four is also ma,
a | from the sweet potato.
In southern homes the sliced swe
potato (often first parboiled) has
ways been cooked with sugar, butte
A. and other seasoning Such dishes, u
: der a variety of names, are now ge
n eral favorites.
s When sweet potatoes are baked 4
If process should not be too rapid, b
should continue for an hour or un
the skin sepa1 es from the pulp, Al
in the case the varieties moi
t. when cooked. until the strip CT
al denses, and the pulp grows moist. T
s, negroes in the southern states ba
N them in the ashes in the fireplac
s. and as soon as one meal is over put
those needed for the next
A New vegetable-the Dasheen,
A new tuber which has receiy
le some attention from the bureau
a. plant industry is the dasheen fir
In tropical countries. The plants
sr semble the caladium, which is such
sc popular ornamental plant, and I
taro, which provides the poi of /
HaWaiians, and which is staple fo
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