The globe-independent. (Hagerstown, Md.) 1943-19??, 1949-02-03

and minerals. Yet a recent survey
shows that women continue to peel
and slice potatoes before cooking,
throw away the water, and so dis
card good value that can be retain
ed by boiling potatoes in their
jackets.
The Bureau of Human Nutrition
and Home Economics, United States
Department of Agriculture, in CO.
operation with the agricultural eX-
pertinent stations in the states of
California, Nebraska and Rhode Is
land, conducted the survey among
rural women in those states.
The women themselves-75 per
cent in California, 80 per cent in
Nebraska and "a per cent in Rhode
Island-reported that they peel and
cut up potatoes before cooking.
Others reported that they peel and
leave the potatoes whole, but just
Is per cent of California women,
per cent in Nebraska and Il per
cent in Rhode Island said they boil
their potatoes in their jackets.
The bureaus research on cooking
and analysing foods shows that po-
tatoes, boiled whole in their skins,
retain practically all their vitamin
c and thiamin. On the other hand,
potatoes that were peeled before
boiling lose 20 to 800 of vitamin c
and some thiamin as well. If you
eat skins too all the better, accord
ing to those that know.
But assuming that after you have
read all this you still go on peeling
your potatoes before boiling, you
can often use the water in which
they are cooked, so as to retain some
of the food value The vitamin and
other food values in potatoes lie
very close to the skins and therefore,
when. you pare them, you trim away
these important vitamins. But back
to the subject of the water in which
the peeled potatoes have been cook
ed Use it in soups, or in making
delicious rolls, such as the ones Civ
en- in the following recipe. This re-
cipe was in the February number of
Good-Housekeeping, and it is very
similar to one l published once be-
fore, but the method is more in de-
tail.
Refrigerator Rolls
2 cups hot potato water
y cup sugar
u teaspoons salt
2 yeast cakes, or packages of dry
granulated yeast
/ egg beaten
cups sifted -four (bread)
y cup melted fat.
Combine the first three ingredients
in mixing bowl. Stir until sugar
dissolves, Cool to luke-warm, then
sprinkle yeast into mixture and let
stand for to 10 minutes until yeast
is completely dissolved. Stir in
beaten egg. With a spoon beat in
81 cups of -four, beating until
elastic and almost smooth. Add
melted ia. and rest of flour. Work
dough with hands until no longer
sticky to touch. Turn out on flour
ed board and let stand for 10 min
utes, covered. Then knead with
Toured hands about to 10 min
utes, until smooth and elastic Place
in a creased bowl, cover with a |
cloth and let rise in a warm place |
until double in bulk, about to |
hours. Punch down, then turn over
and grease top with butter. Cover
tightly with wax paper and damp
towel and store in refrigerator.
When ready to use, take from re-
frigerator VIVA. is wanted of the
dough and form into a long roll
about inch thick, then cut cross
wise in pieces about l inch wide.
Smooth each piece into small balls |
and place three in each muffin cup for |
clover leaf rolls Let stand in a |
warm place until double in bulk,
about l hour. Bake in 425-degree !
oven for about Is to 18 minutes. If
desired, brush with butter Makes F!
48 rolls. You will find the taste of /
rolls made with potato water is far
better than any you ever tasted be-
fore.
Last week we had the Ozark pud-
ding recipe from the First Lady's
recipe file, and now we are passing
along to you one from Mrs. Max
o Truitt, Vice-President Barkley's /
daughter and official hostess in the
nations capital
Kentucky Spoon Bread
l Y. cups milk
"a cup cornmeal
/ teaspoon salt
" teaspoons baking powder