Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1921-02-01
HOMEMAKERS COLUMN.
Correspondence on topics Of interest," 10 thslAdiee
e solicited. Address: Editor HOz0nGAxNR1'
Cofuiul. Oxford Democrat. South Paris. Ne



Everybody likes good potato chips. |
Their salty crispness makes them an
enjoyable addition to the luncheon or
dinner menu and provides variation In
the customary methods OF serving pota-
toes ct homo. Their food value 10 high
and they offer valuable means Of util-
icing part Of this years large potato
crop.
Not oil potatoes make good chips, say
food specialists OF the United States De-
partment of Agriculture, and the excel
lence of the finished product depends on
the materials used and the care exer-
cised 10 their preparation. New pota-
Toes In the spring or early summer do
not make good chips. They should not
he used before the skin sets. A waxy
or soggy potato Is not good chip mate
| ial. Select variety that becomes
mealy when baked or boiled.
ROUND POTATOES ARE BEST
Although the size and shape of the
potato do not affect its cooking quality,
they do influence tho quantity and ap-
pearance of the chips. Round potatoes
are better than long ones, a. there Ii
less waste in peeling, especially If
vegetable peeler is used. Deep eyes are
| objectionable because of the difficulty of
| pairing and the waste involved, and be-
cause they make ragged-looking slioes.
The equipment necessary 10 simple
and inexpensive. Some form Of vege-
table slicer is essential, az IL Ia impos-
sible to slice the peeled potatoes thin
and even enough by hand. The slices
should be one-sixteenth inch thick and
should be even, If they are to cook uni
formly. The best vessel In which to
| fry the chips Is one that 10 deep rather
than wide, with perforated basket In
which the chips can be lowered and
raised.
Potato chips may be fried IN Q variety
of fats, but for q number of reasons the
vegetable fats are preferable to the ami.
NAL fats. Whatever fat may be selected,
1t must be in good condition, !. g., light
colored and free from all Objectionable
odors and favors.
Peel large, smooth Irish potatoes. re-
moving all eyes and diseased spots.
Slice as described above. Soak slices 10
cold water for at least an hour, chang
ing the water frequently until 1t 10 en-
tirely free from starch. Whore running
water is available, letting cold water run
over the chips for an hour 10 preferable
to soaking In standing water. Heat .
high grade of vegetable cooking oil to a
little below smoking point (210o G. or
4l0o F. il you have thermometer).
The kettle should not be much more
than half full OF oil, otherwise the water
on tho potatoes will sputter and boil
over when dropped into the hot fat.
The moisture on the slices must be
evaporated before the potatoes can
brown; IL also lowers very appreciably
the temperature Of the fat. Therefore
shake the soaked slices as dry a. pos.
sible. When making chips In small
quantities, II 10 possible to partially dry
the slices between towels before placing
them in the basket and lowering into
oil. Do not cook too many at time, or
they will curl into little balls. Stir con-
staptly. They will cook quickly, the
thine required varying with the size Of
the kettle and the quantity Of oil and
potatoes used. Three to FIVE minutes Is
la good average.
REHEATING REvIvEs CRIsPNEss
| When the chips are light golden
brown, raise the basket, drain off the
surplus oil and empty them on clean
brown paper. Sprinkle lightly with
salt. II fresh sweet oil is used and care
is taken to store the chips in q cool, dry,
clean place, they should keep without
spelling for several weeks. Place them
in the oven for few minutes before
serving to make them crisp.