The Coconino sun., 1923-04-13
HOW TO COOK OUR
COCONINO POTATOES

Miss Rosa Bouton, home demonstra-
ton agent for Coconino, Navajo and
Apache counties, has written an in
teresting booklet on Potatoes, the
Million Dollar Industry" published by
the University of Arizona College of
Agriculture extension service. Miss
Bouton says:
To increase the demand for pota-
toes and thereby aid in the develop
ment of the potato industry in Coco
nino county, letter was sent out to
homemakers in this county making
inquiry, first, as to the number of per-
sons in the family; second, the num-
Der of pounds of potatoes used in one
week, and third, request for direc-
tions for preparing potatoes in four
or more different ways. Following
is compilation of replies received:
First, the number of persons in
families varied from two to eight
average, three. and eight-tenths.
Second, the smallest number of po-
tatoes used in one week, by one fam
lily, was two pounds for a family of
three, and the largest, fifteen pounds
for a family of two. The average
amount of potatoes used by one per
son in one week was three and three
tenths pounds.
Third, thirty-one different ways of
preparing potatoes for the table We're
reported, including baking, steaming,
boiling and frying potatoes separately
and in combination with other foods.
Some of these methods have evil
IDENTIFY been devised by home-makers,
while others have been obtained from
co-workers and cookbooks. Following
Is a summary of suggestions and rec
ipes received through these letters
and gathered from experience and
observation.
Old potatoes are improved by soak
ing two hours in cold water before
peeling.
BAKED POTATOES-If a potato
is properly baked, none of the food
value is lost, the best flavor is devel-
oped, and this food is more easily di-
gested than if cooked in any other
way. However, if the heat is not great
enough to break down the cell walls
of the potato, there results a soggy
mass not easily digested. To let out
the steam, the skin should be cracked
as soon as the potatoes are done. The
same, or perhaps even better results
may be secured by inserting fork
IN opposite sides of the potato when
che outside has softened and the in
side is still hard.
In letters received, directions for
baking potatoes were given as follows:
select potatoes of uniform size, scrub
with brush, rub with fat, put in hot
oven and bake until done.
After baking potato, break open
and insert piece of cheese the size
of walnut.
Slit a large baked potato, hollow
1ut shallow cavity, and in it, break
a whole egg. Return to oven and bake
until egg is done.
The inside of baked potato may
be taken out, mashed, seasoned and
served at once, or after browning in
hot oven. Besides the seasoning of
salt, pepper and butter ordinarily
lsed, such additions as cream, milk,
,heese, bits of bacon or eggs, whole
or in part, were suggested.
Baked or boiled potato that has been
mashed may be made more light, fluff
| fy and nutritious, by folding into 1T
The beaten white Of egg. When pre-
pared in this way, the potato should
be placed in hot oven for few min
utes before serving.
POTATOES ON HALF-SHELL -
These are made by cutting medium
sized baked potatoes lengthwise,
scooping out the inside, seasoning to
.aste as above indicated, returned to
the shell, brushed over the top with
| egg or sprinkling with grated cheese
md browning in hot oven.
FRANCONIA POTATOES - This
| is an excellent variation of baked po-
tatoes, mentioned by a number of
home-makers. Pared potatoes are
parboiled, baked with roasting meat
and basted with meat juices and fat.
Sometimes the parboiled potatoes are
roasted with pork chops or with meat
Trips without the meat.
HAM AU GRATIN - Place a slice
Of ham in baking pan, peel potatoes
and place around the ham, cover with
milk and bake slowly for forty-five
minutes, or until the potatoes are done
ana milk mas oVdpOTaCSu ledNHB q
light brown skin over all.
Scalloped Potatoes - Following are
directions given by some of our cor
| respondents for making this delicious
lish: Pare and slice potatoes about
one-fourth inch thick. Into baking
iish put a layer of these slices and
sprinkle over it, salt, pepper and
slour with few pieces of butter Put
n other layers with seasoning until
he dish is nearly full. Add milk un-
til it may be seen above the slices.
Bake in slow oven until the potatoes
are done. One of the writer's suggests
yarying this dish by the addition of
lcheesa~ between- the layers
ITO be continuedl