The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-05-14

granules swell and burst. and tn,
starch absorbs the watery part of the
Juice. When this stage is reached
II the moisture has been In the right
proportion, all parts of the potato
will present a light, dry. glistenins
appearance. Every one comedies
that such a potato will not cause
digestive disturbance. However, the
moisture is not always in the right
proportion. Ripe potatoes and pota.
toes grown on a well drained OIL
sandy soil will, as rule, be dry
and mealy If properly cooked. Pc
tatoes grown in wet season or in a
heavy, damp soil as a rule contain
too large a proportion of moisture
for the starch. Old potatoes that
are allowed to sprout will be watery
probably owing to the withdrawal OF
some of the starch for food for the
growing sprouts.
A poisonous substance called solin-
J in is found in or near the skin of
potatoes which have grown exposed
to the sun or a strong light. Solanin
also develops when potatoes are al
lowed to sprout, and serious illness
has been known to follow the eat
ing of exposed and sprouted pota-
toes. The green color which a po-
tato exposed to a strong light takes
on is largely due to. the grains of
chlorophyll developed in the parts
of the tuber exposed to the light.
the strong flavor is probably due to
some substance which develops along
0h1arnnhxyn
that potatoes intended for the table
should not be exposed to strong light
or be allowed to sprout.
Potatoes cooked in dry heat, as
by baking in the oven, roasting in
ashes, frying in deep fat, or steam
ing in their jackets retain all their
salts and other constituents, and the
flavor is more pronounced and saw
DRY than when cooked in water. But
potatoes so cooked must be served
just as soon as they are done, or else
they will become soggy and bad
favored.
Potatoes cooked in the skin should
be free from any blemish and washed
absolutely clean. Old potatoes, that
is, potatoes that are kept into the
spring and early summer, are better
for being soaked in cold water and
peeled before cooking.
Boiled Potatoes
The method and time given for
boiling potatoes are the same
whether the potato be peeled, parti-
ally peeled, or left with the skin in
tact. If a dozen or two ordinary
sized potatoes are put on the fire
in large stewpan and are covered
with boiling water and
a cover is Immediately put on the
stewpan, they will be cooked to the
proper point in 80 minutes from the
time the cover was put on the stew
pan. Small potatoes will cook in
,wo minutes less time, and very
arge large potatoes will require
about IS minutes cooking. If the
potatoes are to be boiled in their
skins, wash them until clean and
hen with a sharp knife cut a narrow
'and of the skin from the center of
he potato. Cut little bit of the
kin from each end of the potato.
I the potatoes are to be peeled, use
J very sharp knife and remove the
hinnest possible layer. The skins
nay be scraped off, If preferred, and /,
here are special knives for this pur-
'ose. Let the potatoes boil Is min
ties, then add l tablespoonful of /,
alt for every dozen potatoes. When
he potatoes have been cooking 80
drain off every drop of
vater and let the steam pass off.
hey are now ready to serve, tho
hey will not be injured but in fact
I'LL be improved by being kept hot
or an hour or more, If they are we'll
in such way that they I
ry rather than retain moisture. c
When boiled or steamed potatoes
lust be kept warm for any length c
time, place the stewpan on the (
ange on tripod or iron ring and
over the potatoes with a thickness t
cheese cloth. This will protect b
lem from the cold air and allow the r
loisture to pass off.
Steamed Potatoes
Steamed potatoes are prepared as y
,r boiling, put in a closed vessel =
aving perforated bottom, which is
len put over kettle of boiling >,
alter. The water must be kept boil y
g hard every moment. They will :, =
'quire from 80 to 40 minutes to ~
'ok.
Baked Potatoes Il
Select potatoes having a smooth, n
surface. Wash perfectly e
can and let them drain. Put them =.
an old baking pan kept for this -,
not crowd them-and ~
1t in a hot oven. If the oven is j.
rye and hot and the potatoes Of =!
edium size, 40 minues will answer IL
r the cooking. On the other hand,
the oven is filled with cold pota-
es the temperature of the oven will
reduced quickly and it will re- in
ire an hour to cook the potatoes. m
lked potatoes should be served as
on as they are done. If they must si
kept any time after the cooking Ss
completed, break them in order
at the moisture may escape. Keep
EN- in a warm oven or covered ~