Iowa state bystander. [volume] (Des Moines, Iowa) 1894-1916, 1915-03-26
TO PREPARE AND !.
USE VEGETABLES
AGRICULTURAL DEPARTMENT Ex.
PERTs GIVE RESULTS OF
STUDY AND EXPERIMENT..
UNDERGROUND vEGETABl Es
I Some Facts About Roots and Under
ground Stems That Are Eaten 40
Notwithstanding
Starch. .l

ground Stems That Are Eaten 40
Notwithstanding
Starch.
prepared 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
starcn las potatoes and cassava) are
known as STRENGTHENING plants"
wnlle those which store much of their
1000 in the form Of soluble carbohy.
crates (sugar in the case Of the beeD
wnlcn give the root a more or less
juicy character are classed as sue
culent roots" r
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 iarmon-
izes-with foods having a more positive
taste, and one does not tire of 1t as
one would Of the continuous use of
turnfp or squash. Then, too, 1t Is cas-
~ grown, gives an abundant yield,
and may be readily stored for winter
lase.
How Much Should Potatoes Weight
5g Potatoes should weigh 60 pounds to
sAe bushel. or Is pounds to the peck.
~ three or four average potatoes will
whether weigh one pound, a peck
Mould number from 40 to 60.
The oftener potatoes are handled In
tAeir transit from producer to con-
sNNlner the poorer their quality and
tne greater the percentage Of refuse.
"; Men received from the market it Is
eirable to sort them carefully, that
9ose Of the same size may be cooked
II ether-smooth medium ones to be
liked; large ones to be steamed tn
eir skins; and imperfect and infer
~ ones to be pared before boiling.
Any portions that are dark.colored or
III 6een should be removed, as they may
Spart a bad flavor to the rest.
prouts should be broken from pota-
ties before cooking. '&E ~
# When potatoes are old and wrinkled
NJ ley are much improved by cutting OF
y % ends or by partially or wholly par
~ and by soaking In cold water for
SSeyeral hours like dried beans, etc In
\ fact, inferior potatoes OF any age are
meh improved by pairing and soaking.
WGere potatoes are Inexpensive or the
bax5ngs can be fed to animals 1t Is
51fcen q profitable custom to pare be-
Il 1Fs cooking, since thus imperfections
I'M strong favored portions are dis
pG0ed of, leaving nearly pure starch.
Somparable to arrowroot or tapioca
atd ready for the table as soon as
Il I6Oked; this Is true Notwithstanding
fSat careful investigations have
$s soved that such cooking causes con-
6iderable loss of the nutrients in the
N otato.
When potatoes are the only vegeta-
sIble attainable 1t might be wiser to
cook them without pairing, so that
Their mineral salts may be retained,
but people who use salad plants and
VI other vegetables freely are, justifed In,
Y considering chiefly convenience and
sspalatab ility In the preparation OF these
l#tubers. ~
Often 1t is a convenience for the
housekeeper who has several dishes
h to prepare at once just before dinner
have the potatoes pared earlier IN
4 the day. -.
Most good cooks believe that 1t is
wiser to discard the water In which
\ potatoes are boiled. as 1t is likely to
! be strong in flavor. y
Potato flour may be found in large
Il groceries and Ia 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 II possible at temper
AZURE Of from so to IS 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
steamipg they may be sifted and used
III buildings or pies like squash and
! added to breads, particularly corn
bread H. 1-r -.
Sweet potatoes are sometimes
canned and are often dried like fruits
J for family use. "A -four is also made
sfrom the sweet potato. 81. r..
In southern homes the sliced sweet
potato toften hrst parboiled) has al.
ways been cooked with sugar, butter,
!, and other seasoning Such dishes, un-'
\ der q variety Of names, are now gen:
eral favorites $% lid.
When sweet potatoes are baked the
process should not be too rapid, but
4 should continue for an hour or until
the skin separates from the pulp, and
In the case OF the varieties moist
when cooked. until the strip con-
denses, and the pulp grows moist. The
negroes in the southern states bake
them In the ashes in the fireplace:
Et~GI