Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1915-03-26
UNDERGROUND VEGETABLES
some Facts About Roots and Under.
ground Stems That Are Eaten as
Notwithstanding
Starch.
Prepared by the United States Depart
ment of Agriculture

mlneral 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 STRENGTHENING 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 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 favorite is doubtless it's
lack of pronounced flavor. 1t harmon
ICES with foods having 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 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 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 it 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
Tor ones to be pared before boiling.
ANY portions that are dark-colored or
green should be removed, as they may
lmpart a bad flavor to the rest.
Sprouts should be broken from pota-
toes before cooking.
When potatoes are old and wr1nkled
they are much improved by cutting OH
the ends or by partially or wholly par
Ing and by soaking in cold water Tor
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
narings can be fed to animals 1t is
often a profitable custom to pare De-
fore cooking. since thus imperfectlons
Ind strong favored portions are as
posed of, leaving nearly pure starch
,omparable to arrowroot or tapioca
and ready for the table as soon as
cooked; this is true notwithstanding
hat careful Investigations have
royed that such cooking causes con-
siderable loss of the nutrients IN the
potato.
When potatoes are the only vegeta'
HE attainable it might be wiser 70
| cook them without pairing, so tna'
their mineral salts may be retained,
hut people who use salad plants ana
nther vegetables freely are JUSTIFIED ID
considering chiefly convenience ano
palatability in the preparation OF these
tubers.
often It is a convenience for the
nousekeener who has several dishes
to prepare at once just before dinner
TO have the potatoes pared carrier II
the day. !
Most good cooks believe that II Is
wiser to discard the water IN winch
notatoes are boiled, as 1t is nKeiy u
be strong in flavor.
Potato -four may be found IN 4arge
groceries and is used in cakes ana Iol
thickening purposes in much the same
way as cornstarch.
Sweet potatoes are not strictly
tubers like Irish potatoes, Dut are
tuberous roots. They should be KEEP
IN a dry place If possible at a temper
ature of from so to SIS degrees r. Pc
cause their sweetness is to some eA
tent lost in water, they are better
steamed than boiled, and baking Is
favorite method of preparation AFTER
s+ooming they may be sifted and use0
n buildings or pies like squash ano
added to breads, particularly corn
/ bread.
sweet potatoes are sometimes
canned and are often dried like frul.s
for family use. A -four is also maoe
from the sweet potato.
In southern homes the-siiced sWes'
notato (often first parboiled) mas Al
lows heen cooked with sugar, butter
and other seasoning. Such dishes. un
aer a variety of names. are now gen
eral favorites.
When sweet potatoes are baked Ine
nrocess should not be too rapid, Du,
should continue for an hour or unu'
he skin separates from the pulp, ana
n the case of the varieties moist
when cooked, until the strip con
senses and the pulp grows moist Inc
oegroes in the southern states BAKE
them in the ashes in the fireplace
md as soon as one meal is over put u
,tosa needed for the next.