The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1917-03-05
POTATOES AS FOOD.
Perform Important Function on Tissues
Methods of Preparation.

The general use of potatoes in the
average family and the better customs
prevailing in many homes in preparing
the tubers for food are based on sound
economic and dietetic reasons, accord
ing to specialists of the Office of home
economies of the United States depart
ment of agriculture. Studies Of the
preparation and use of potatoes as food
are reported in department of agricul-
ture bulletin No. 46S, recently issued.
Potatoes are easy to, cook in a vari-
ETY. OF WAYS. From the point of view
of dietetics, they furnish starch in one
readily digestible form, contain min
eral substances of Importance to the
body, and-a fact less generally known
tend to make the tissues and fluids
of the body alkaline, 50 counteracting
the tendency of meats, eggs, fish, and
like foods to create acid conditions.
Since the body does its work best when
its condition is either neutral or slight
" alkaline, potatoes, like most vege-
tables, perform an important function
in the diet besides furnishing energy
producing material This scientific fact
iustifies the custom that is prevalent in
many families of serving goOdly sup
ply of potatoes or other vegetables with
each helping of meat.
Potatoes, however, while a valuable
addition to a mixed diet, alone are not
suited to meet the needs of the body
because Of their poverty IN proteins and
fat. OF these latter important ele-
ments protein is furnished in meats
eggs, fish, milk, beans, and similar
i foods, and fat in butter, bacon, table
[oils, and the fats and oils used in cook
!, cry.
Greater care than commonly is exer.
, cised should be taken III peeling pota
| toes. Very often 20 per cent of the
potato is pared away This results not
, only III the waste of considerable pota
! to but also in the loss of one of the
most valuable portions of the tubec
since the soluble mineral salts are pres
ent in the material near the skin
e which would be removed and thrown
Q awav These salts can be preserved
! by a more careful removal of the skin
+ as by shallow pairing or rubbing, ant
also by boiling or baking the potatoe
:, in their jackets.
d PAIRING before boiling, however, ma,
be the most desirable method Of cook
n ing potatoes which through an undu
i. exposure to light may have acquires
h a bitter taste. or those which have beel
o kept until late in the spring, since i
i this way more of the disagreeable fla
q vor is eliminated. Such potatoes ma
:. also be soaked before cooking.
e While these methods may be desil
able with potatoes which have bee
exposed to light, they result in the los
of considerable food value without con
: lpensating advantages when applied
tnew or well-matured potatoes. If sue
u potatoes are boiled after pairing, the
o should be dropped into boiling waite
instead of being placed on the STOW
in cold water. BY the latter metho
E. there is twice the loss Of protein, {
Y. tissue building elements, resulting frol
lc the former. The loss of mineral matte
d is about the same by zach metho,
II There is no loss of starehy material
If boiling unless portions of the tube
n, break off
S Practically the only loss when pot;
\. toes are baked in their skin is of Il
water which escapes as steam. tt
+ more or less common custom of pric'
~ ing holes in the skin of baked potato,
70 or breaking them is explained by Il
: fact that unless the steam which
formed inside the skin is allowed
escape it will change back into wat,
u and produce sogginess.
ef Potatoes which have turned gree
N N and sprouting tubers have present
Ol considerable quantity of solanin. {
acrid poisonous substance whic
e though not dangerous in the quantiti
e. ordinarily met with, gives a disagree
at able flavor. It is best, therefore,
G avoid such potatoes or to cut out gre,
IN or sprouting portions.