The Coconino sun., 1923-04-20


from thirty to forty minutes to cook.
BOILED POTATOES - Boiling
potato is one of the simplest of cook
ing processes and few people realize
how great is the waste of valuable
food material due to improvident
methods of boiling our most common
vegetable. They do not appreciate the
fact that the mineral matter the pota-
to contains is soluble in water and
therefore portion of it is lost if the
potatoes are boiled without their jac-
kets.
The muscle building substance (pro-
tein), found in the potato, is similar
to the white of an egg, and, like it,
is soluble in cold water and hardened
in boiling water. Therefore in order
to retain this nutritious substance, put
potatoes on to cook in boiling salted
water. It is estimated that if potatoes
are pared and soaked in cold water
before cooking the amount of protein
loss in one bushel is equivalent to that
in one pound of sirloin steak.
Potatoes should boil steadily but
slowly, as a considerable portion of
the outside may be washed away by
the rapidly boiling water before the
inside of the potato is done. Some
recommend overcoming this difficulty
by adding a cup of cold water as soon
as the outside of the potato is soft,
thus driving the heat in to finish
cooking the center and at the same
time stopping further softening of the
surface.
After draining the water from po-
tatoes, which should be done as soon
as they are cooked through, they
should be returned to the stove and
shaken as they dry. Thus they will
become more mealy.
The substances extracted from pared
potatoes by the water in which they
are boiled may be advantageously
used in soups, thus saving valuable
food lost during the boiling process.
BOILED POTATO COMBINA-
TIONS-A variety of appetizing
dishes are prepared by combining sGc-
ed or diced boiled potatoes with cream
ed sauces, gravies or salad dressings,
with the addition of other vegetables,
cheese, eggs or meats. A number Of
these were mentioned in the letters.
Directions for the preparation of some
of these follow.
DREAMED POTATOES - These
are prepared in different ways. One
of the simplest methods is to pour
cream sauce over whole hot potatoes
from which the water has been drain
ed. Another method is to heat in
cream sauce diced boiled potatoes or
balls cut from boiled potatoes with
potato cutter. These dishes are inn
proved by sprinkling over them finely
chopped parsley. Their nutritive value
and attractiveness may also be in
creased by the addition of green peas.
POTATO AL GRATIN - This is
prepared by putting creamed potatoes
into baking dish, covering with but
tered bread crumbs and baking until
brown.
DELMONICO POTATOES - The
above may be varied by alternating
with the layers of creamed potatoes
grated cheese, thus producing social
ed Delmonico potatoes.
PITTSBURG POTATOES An
other delicious variation Of creamed
potatoes may be prepared as follows:
2 cups diced potatoes previously
cooked)
cups thin white sauce well season
ed.
Place diced and seasoned potatoes
in baking dish. Pourrthe sauce over
them and cover the top with
u ID. cooking cheese, grated or
pressed through sieve,
1a can red pimentoes cut into bits,
IL cup -buttered bread crumbs.
Use in order given. Place in moder-
ate oven until the crumbs are nicely
Drowned.
Ito be continued)