The Richmond Virginian. (Richmond, Va.) 1910-1920, 1917-01-24
Potatoes AS Food
DIFFERENT AGES AND SIZES
OF TUBERS CALL FOR DIFF.
FERENT METHODS OF PREP
ARATTON.

Washington. ID. c.. Jan. 20.-The
general use of potatoes in the aver
age family and the better customs
prevailing In many homes In prepar-
Ing the tubers for food are based on
sound economic and dietetic reasons.
according to specialists of the Office
of Home Economics of the U. s. De-
partment of Agriculture. Studies of
the preparation ana use of potatoes
as food are reported in Department
of Agriculture Bulletin No. 46s. re-
Gently issued.
Potatoes are easy to cook in a va
riety OF ways From the point OF
view of diatetics, they furnish starch
In one readily digestible form, con-
tain mineral substances of importance
to the body, and--a 1act less general
ly known-tend to make the tissues
and fluids of the body alkaline, SO
counteracting the tendency % meats,
eggs. fish and like foods to create acid
conditions. Since the body does it's
work best when its condition is either
neutral or slightly alkaline, potatoes,
like most vegetables. perform an i'm
portant function in the diet besides
furnishing corresponding material.
This scientific fact Justifies the Gus
tom that Is prevalent in many famil-
les OF serving a goodly supply of pota-
toes or other vegetables with each
helping OF meat
Potatoes. however. while a valua-
Bile addition to a mixed diet, alone
are not suited to meet the needs of
the body because of their poverty in
| proteins and fat. or these latter i'm
portant elements protein Is furnished
similar foods, and fat in butter. bacon,
table oils and the fats and oils used
In cookery.
Preparing Potatoes Which Have Been
Kept Over From Winter.
Greater care than commonly is ex-
ercised should be taken in peeling po-
tatoes. Very often 90 per cent Of
the potato is pared away. This re-
suits not only in the waste of con-
siderable potato. but also in the loss
of one of the most valuable portions
OF the tuber since the coluble miner
al salts are present in the material
near the skin. which would be re-
moved and thrown away. These
salts can be preserved by more care
full removal Of the skin. and by snail
low pairing or rubbing, and also by
boiling or baking the potatoes in
their Jackets.
PAIRING before boiling, however. may
he the most desirable method Of
cooking potatoes which through an
undue exposure TO light may have
acquired bitter taste. or those which
have been Sept until late in the
spring. since IN this way more or the
disagreeable flavor is eliminated
Such potatoes may also be soaked be-
fore cooking.
While these methods may bs de-
sirable with potatoes which have been
exposed TO light, they result IN the
loss of considerable food value with
! out compensating advantages when
applied to new or wen-matured pota-
toes. If such potatoes are boiled
after pairing, they should be dropped
into boiling water instead OF being
placed on the stove IN cold water
BY the latter method there is twice
the loss OF protein. or tissue building
elements. resulting from the former.
| The loss OF mineral matter is about
the same by each method. Th-.e is
no loss Of tarchy material in boil
ing unless portions OF the tuber break
of
Practically the only loss when po-
tatoes are baked IN their skins Ia OF
the water which escapes as steam
The more or less common custom OF
prickling holes IN the skin of baked
potatoes or breaking them 10 ex-
planned by the fact that unless the
steam which is formed inside the skin
is allowed TO escape It will change
| hack into water AMI produce soggi-
ness.
Special Considerations.
Potatoes which have turned green
and sproutng tubers have present a
considerable quantity OF soianin. an
acrid poisonous substance which
/ though not dangerous in the quaint
ties ordinarily met with. gives dis
agreeable flavor. 1t is best, therefore.
10 avoid such potatoes or to cut out
green or sprouting portions