The Mellette County pioneer. [volume] (Wood, Mellette County, S.D.) 19??-1971, 1918-11-29
Potatoes Feed the World
Different Ages and Sizes of Tubers Demand Special Prepara-
ton and Aid in Keeping Body Tissues Alkaline

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
home economies of the United States department Of agriculture.
Potatoes are easy to cook in q variety of ways. From the point Of view
OF dietedcs they furnish starch n on readily digestble form, contain mineral
substances Of Importance to the body and-a fact less generally known
tend o make the tissues and fluids of the body alkaline, 10 counteracing 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 slightly
alkaline, potatoes, like most vegetables, perform an important function in
tho diet besides furnishing energy-prOducing material This scientific fact
juStifes the custom that is prevalent in many families of serving q gOOdy
supply of potatoes or other vegetables with each helping of meat.
Potatoes, however, while a valuable addition to q mixed diet, alone are
and fat. OF these latter important elements protein is furnished in meats.
eggs, fish, milk, beans and similar foods, and fat in butter, bacon, table oils
and the fats and oils used in cookery.
Greater care than commonly is exercised should be taken in peeHng
potatoes. Very often 20 per cent of the potato is pared away. This results
not only in the waste of considerable potato but also in the loss of one of the
most valuable portions of the tuber since the soluble mineral. salts are present
in the material lear the skin, which should be removed and thrown away.
These salts can be preserved by a more careful removal of the skin, IS by
shallow pairing o rubbing, and also by boiling or baking the potatoes IN their
jackets.
Pairing before boiling, however, may be the most desirable method Of
cooking potatoes, which through an undue exposure to light may have &C.
quired a bitter taste, IT those which have been kept until late n the spring,
since in this way more of the disagreeable flavor is eliminated. Such potatoes
may also be soaked before cooking.
While these methods may be desirable with potatoes which have been
exposed to light, they result in the loss OF considerable food value without
compNnSMin" advantages when applied to new o. welmatured potatoes. 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 tssuebuiding elements, result
method. There is n o loss of starchy material in boiling unless portions of the
tuber break off.
Practically the only loss when potatoes are baked il their skins is If the
waterw which escapes as steam. The more or less common custom Of pricking
holes in the skin of baked potatoes II breaking them is explained by the
fact that unless the steam which is formed inside the skin is allowed to
escape it will change back into water and produce sogginess.
Potatoes which have turned green and sprouhng tubers have present a
considerable quantity OF sOlanin, al acrid poisonous substance which, though
nt dangerous in the quantities ordinarily met with, gives a disagreeable
flavor. II is best, therefore, to avoid such potatoes o to cut out green or
Sprouing portions.