70. WHITE POTATOES, popularly called _Irish potatoes_ because they are a
staple food in Ireland, belong to the class of tuber vegetables. They
form such an extensive part of the diets of the majority of people that
they are generally considered the most important vegetable used by
civilized man. They are usually roundish or oblong in shape and have a
whitish interior and a darker colored skin.
71. FOOD VALUE OF POTATOES.--In food value, Irish potatoes are
comparatively high, being in this respect about two and one-half times
as great as an equal weight of cabbage, but not quite twice as great as
the various root vegetables, such as carrots, parsnips, etc. The largest
amount of this food value occurs as carbohydrate in the form of starch,
there being almost no fat and very little protein in potatoes. The
starch granules of potatoes are larger than the starch granules of any
of the cereals, the class of foods highest in this food substance, and
it is the proper cooking of this starch that makes potatoes dry and
mealy. Potatoes also contain a large amount of mineral salts, much of
which lies directly under the skin. Therefore, the most economical way
in which to prepare potatoes is to cook them with the skins on, for then
all of the mineral salts are retained and none of the material
is wasted.
72. SELECTION OF POTATOES.--The new potato crop begins to come into the
market during the summer, when potatoes are especially appetizing.
However, as potatoes can be easily stored and kept very well for a
considerable time, they form a large part of the winter food supply. If
there is sufficient storage space, it is a wise plan to buy a large
enough supply of potatoes in the fall to last for several months and
then to store them for the winter. However, when this is done, care
should be taken in the selection.
In the first place, the outside skin should be smooth and not scaly.
Then, if possible, potatoes of medium size should be selected, rather
than small ones or large ones. The small ones are not so satisfactory,
because of the greater proportion of waste in peeling, while the very
large ones are apt to have a hollow space in the center. To judge the
quality of potatoes, a few of those to be purchased should be secured
and cooked before a large number of them are bought. The soil and
climatic conditions affect the quality of potatoes to such an extent
that a particular kind of potato which may have been excellent last year
may be entirely different in quality this year. A housewife cannot,
therefore, be guided entirely by her previous knowledge of a certain
kind of potato.
73. CARE OF POTATOES.--Potatoes bought in quantity should be kept in a
cool place and should be excluded from the light. Such care will usually
prevent them from discoloring and sprouting. In case they should sprout,
the sprouts should be removed at once, for the potatoes will deteriorate
rapidly with such a growth. If the potatoes freeze, they may be thawed
by putting them in cold water. Such potatoes, which are characterized by
a peculiar sweetish taste, should be used as soon as possible after
being thawed.
74. PREPARATION OF POTATOES.--As has already been explained, the most
economical way in which to cook potatoes is with the skins on. However,
when it is desired to remove the skins, they should be taken off as
thinly as possible. New potatoes may be scraped, but completely matured
potatoes that have been out of the ground for some time do not scrape
easily and so should be pared thinly.
Potatoes lend themselves to various methods of cookery, and this is
well, for although this is a food of which most persons do not tire
easily, variety in the preparation of a vegetable so commonly used as
the Irish potato is very much to be desired. When cooked in the skins,
potatoes may be boiled, baked, or steamed. When the skins are removed,
potatoes may be cooked in these ways, as well as fried, sauted,
scalloped, creamed, etc.
75. BOILED POTATOES.--Without doubt, potatoes are cooked more often by
boiling than by any other method, for besides being eaten in this way a
great deal, they must first be boiled for many of the more elaborate
methods of preparation. If the skins are removed before boiling, the
water in which the potatoes are cooked contains a quantity of starch and
a great deal of soluble mineral matter that are lost from the potatoes.
Use should therefore be made of this liquid, it being very satisfactory
for soups, sauces, and the liquid required in bread making.
When potatoes are to be boiled, select the desired number of
medium-sized potatoes, and wash them in cold water. If desired, remove
the peelings with a sharp paring knife, but if the potatoes are to be
cooked with the skins on, scrub them thoroughly with a vegetable brush
in order to remove all dirt. Put to cook in a sufficient amount of
boiling salted water to cover well, and cook until the potatoes are
tender enough to be easily pierced with a fork. Usually the kettle in
which potatoes are cooked is covered, but if desired they may be cooked
in an uncovered vessel. When done, drain the water from the potatoes and
serve at once or use for some of the other methods of preparation.
[Illustration: FIG. 15]
76. MASHED POTATOES.--If mashed potatoes are prepared properly, they are
much relished by the majority of persons. However, to be most
satisfactory, they should be cooked long enough not to be lumpy and
then, after being mashed and softened with milk, they should be beaten
until they are light and creamy.
Peel the desired number of potatoes and boil them according to the
directions given in Art. 75. When they are tender, remove them from the
fire and drain off the water. Mash the potatoes with a wooden or a wire
potato masher, being careful to reduce all the particles to a pulpy mass
in order to prevent lumps. However, the preferable way to mash them is
to force them through a ricer, when they will appear as shown in Fig.
15, for then, if they are thoroughly cooked, there will be no danger of
lumps. When they are sufficiently mashed, season with additional salt, a
dash of pepper, and a small piece of butter, and add hot milk until they
are thinned to a mushy consistency, but not too soft to stand up well
when dropped from a spoon. Then beat the potatoes vigorously with a
large spoon until they become light and fluffy. Serve at once.
77. BAKED POTATOES.--A very nutritious vegetable dish results when
potatoes are baked. For this method of cooking potatoes, those of medium
size are better than large ones; also, if the potatoes are uniform in
size, all of them will bake in the same length of time. It is well to
choose for baking, potatoes that are smooth and unblemished, in order
that they may be prepared without cutting the skins. As the starchy
particles of the potato are cooked by the heated water inside the
potato, the cooking cannot be done so successfully when the skin is cut
or marred, for then the water will evaporate.
Prepare the potatoes by scrubbing them thoroughly; then place them on a
shallow pan and set them in the oven or place them directly on the oven
grate. The temperature of the oven is important in baking potatoes. If
it is too hot, the skins of the potatoes will become charred, and if it
is not hot enough, too long a time will be required for the baking. The
temperature found to produce the best results is about 400 degrees
Fahrenheit, or the same as that for the baking of bread. Turn the
potatoes once or twice during the baking, so that they will bake evenly.
Allow them to bake until it is possible to pierce them to the center
with a fork or they are soft enough to dent easily when pinched with the
tips of the fingers. The latter is the preferable test, for when the
potato is pierced, so much of the moisture is lost that it is not likely
to be of the best quality when served. Upon removing from the oven,
serve at once. Baked potatoes become soggy upon standing. If desired,
they may be rolled to soften the contents of the shell and then cut open
on one side, and pepper, salt, and paprika put into the potato.
The length of time required for baking potatoes is usually 10 to 15
minutes longer than is necessary to cook potatoes of the same size in
water. However, the time for baking may be decreased by boiling the
potatoes for about 5 minutes before they are put in the oven. In such an
event, the boiling and the baking should be accomplished in about
35 minutes.
78. STUFFED POTATOES.--An attractive way in which to serve baked
potatoes is shown in Fig. 16. After the potatoes are thoroughly baked,
the contents are removed, treated as mashed potatoes, and then stuffed
into the shells and set in the oven to brown for a few minutes. When
something different in the way of potatoes is desired, stuffed potatoes
should be tried.
Bake the desired number of potatoes until tender. Remove from the oven,
cut through the skin of each from end to end with a sharp knife, and
scrape out the contents of the shell. Mash the pulp according to the
directions given in Art. 76. Then fill the shells with the mashed
potatoes, allowing the surface to stand up roughly, as shown, instead of
smoothing it down. Dot each with butter, sprinkle a little paprika over
the tops, and replace in the oven. Bake until the surface is nicely
browned and then serve at once.
[Illustration: FIG. 16]
79. BROWNED POTATOES.--While not so easy to digest as boiled or baked
potatoes, browned potatoes offer an opportunity for a change from the
usual ways of preparing this vegetable. They may be prepared on the
stove or in the oven, but when browned in the oven the surface is more
likely to be tough.
Boil the desired number of potatoes, and when they are sufficiently
tender, drain off the water. If they are to be sauted on the stove, melt
a small amount of fat in a frying pan, and place the cooked potatoes in
it. Saute until brown on one side, then turn and brown on the other.
Season with additional salt, if necessary, and serve.
In case it is desired to brown them in the oven, put the boiled potatoes
in a shallow pan and brush them over with butter. Set them in a hot
oven, allow them to brown on one side, then turn and brown them on the
other. Season with salt, if necessary, and serve at once upon removing
from the oven. 80. RAW SAUTED POTATOES.--If a potato dish suitable for
supper or luncheon is desired, raw potatoes may be sliced thin, as at
_a_, Fig. 17, and then sauted. For this purpose, small potatoes that are
not suitable for other methods of preparation may be used.
Peel the potatoes and slice them into thin slices. Melt a small amount
of fat in a frying pan, place the potatoes in the hot fat, and cover the
pan. Allow them to steam in this way for 10 to 15 minutes and then
remove the cover. Brown on one side; then turn and brown on the other.
Season with salt and pepper.
[Illustration: FIG. 17]
81. HASH-BROWNED POTATOES.--A very good way in which to use up boiled
potatoes is to hash-brown them in the oven.
HASH-BROWNED POTATOES
(Sufficient to Serve Six)
6 medium-sized cooked potatoes
1-1/2 tsp. salt
2 Tb. butter
3 Tb. milk
1/4 tsp. pepper
Slice or chop the cold potatoes, place in a buttered pan, add the salt
and pepper, melt the butter, and pour it over them. Place in a hot oven
until nicely browned. Stir, add the milk, and brown again. Stir again,
brown the third time, and serve.
82. POTATO PATTIES.--Mashed potatoes, whether left over or boiled and
mashed especially for the purpose, may be made up into patties and then
sauted until brown on both sides.
POTATO PATTIES
(Sufficient to Serve Six)
2 c. mashed potato
1 egg
Fine bread crumbs
To the mashed potatoes that have been well seasoned, add the egg and
mix thoroughly. Shape into flat, round patties and roll in the bread
crumbs. Melt fat in a frying pan, place the patties in it, saute on one
side until brown, and then turn and brown on the other side. Serve hot.
83. FRENCH FRIED POTATOES.--Many families are deprived of French fried
potatoes because the majority of housewives think they are difficult to
prepare. This, however, is not the case, for when the procedure is
understood nothing is easier.
Peel the required number of potatoes and cut them into the desired
shape. Great variety exists in the method of cutting potatoes for this
purpose. However, the form that is usually thought of when French fried
potatoes are mentioned is the one obtained by cutting the potatoes into
pieces like the sections of an orange and then cutting these sections
lengthwise into smaller pieces, like those shown at _b_, Fig. 17. Pieces
like those shown at _c_, called _shoestring potatoes_, are also popular.
As soon as cut, in no matter what shape, drop the pieces into cold
water, but when ready to fry, remove them from the water and dry on a
clean dry towel. Place in a wire basket and lower the basket into a pan
of hot fat. Fry until the potatoes are nicely browned, remove from the
fat, drain, and sprinkle with salt and pepper. Serve at once.
84. POTATOES AU GRATIN.--Something a little unusual in the way of a
potato dish is produced when potatoes are combined with cheese, bread
crumbs, and a cream sauce to make potatoes au gratin. In addition to
supplying flavor, these ingredients increase the food value of the
potatoes so that a highly nutritious dish is the result.
POTATOES AU GRATIN
(Sufficient to Serve Six)
3 c. diced cooked potatoes
1/2 c. grated cheese
1/2 c. bread crumbs
1-1/2 c. thin white sauce
Grease a baking dish, place 1/2 of the potatoes in the bottom of the
dish, and sprinkle over them 1/2 of the crumbs and then 1/2 of the
cheese. Put the remainder of the potatoes in the dish, sprinkle with the
rest of the cheese, pour the hot white sauce over all, and place the
remaining crumbs on top. Set the dish in a hot oven and bake until well
heated through and brown on top.
85. LYONNAISE POTATOES.--When sauted potatoes are flavored with onion
and parsley, they are known as Lyonnaise potatoes. As they are very
appetizing, potatoes prepared in this way are relished by most persons.
LYONNAISE POTATOES
(Sufficient to Serve Six)
2 Tb. butter or ham or bacon fat
1/2 tsp. salt
1 medium-sized onion, chopped
Dash of pepper
2 Tb. parsley
3 c. diced cooked potatoes
Melt the fat in a frying pan, and add the onion, parsley, salt, and
pepper. When the fat is hot, add the potatoes, which should be diced,
like those shown at _d_, Fig. 17, and allow them to saute until slightly
brown. Stir frequently to avoid burning. Serve hot.
86. SCALLOPED POTATOES.--Many vegetables may be scalloped, but potatoes
seem to lend themselves to this form of preparation to good advantage.
Potatoes prepared in this way are suitable for luncheon, supper, or a
home dinner.
Wash and peel the desired number of potatoes and slice them thin. Place
a layer in the bottom of a well-greased baking dish, sprinkle lightly
with flour, salt, and pepper, and dot with butter. Add another layer of
potatoes, sprinkle again with flour, salt, and pepper, and dot with
butter. Continue in this way until the dish is filled. Pour a sufficient
quantity of milk over the whole to cover well. Place a cover over the
dish, set in a hot oven, and bake for about 1/2 hour. Then remove the
cover and allow the potatoes to continue baking until they can be easily
pierced with a fork and the surface is slightly brown. Serve hot from
the baking dish.
87. CREAMED POTATOES.--A very good way in which to utilize left-over
boiled potatoes is to dice them and then serve them with a cream sauce.
If no cooked potatoes are on hand and creamed potatoes are desired,
potatoes may, of course, be boiled especially for this purpose. When
this is done, it is well to cook the potatoes in the skins, for they
remain intact better and have a better flavor.
Cut up potatoes that are to be creamed into half-inch dice, like those
shown at _d_, Fig. 17. Make a thin white sauce, pour it over the
potatoes until they are well moistened, and allow the potatoes to simmer
in this sauce for a few minutes. If desired, chopped parsley may be
added to the sauce to improve the flavor. Serve hot.
88. POTATO BALLS.--If a potato dish is desired for a meal that is to be
dainty in every respect, potato balls should be tried. These are small
balls of uniform size, like those shown at _e_, Fig. 17, cut from raw
potatoes by means of a French cutter, as shown in Fig. 18, cooked until
tender, and then dressed with a cream sauce or in any other way. As will
be observed, much of the potato remains after all the balls that can be
cut from it are obtained. This should not be wasted, but should be
boiled and then mashed or prepared in any other desirable way.
[Illustration: FIG. 18]
Wash and peel the potatoes that are to be used, and then from each
potato cut with a French cutter all the balls possible. When a
sufficient number have been obtained, boil them until tender in boiling
salted water and then drain. Make a thin cream sauce, add the potatoes
to this, and heat together thoroughly. Serve hot.
89. POTATO CROQUETTES.--Left-over mashed potatoes can be utilized in no
better way than to make croquettes. Of course, if potato croquettes are
desired and no potatoes are on hand, it will be necessary to cook
potatoes and mash them especially for this purpose. Croquettes made
according to the accompanying recipe will be found a delightful addition
to the menu. They are often served plain, but are much improved by a
medium white sauce or a gravy.
POTATO CROQUETTES
(Sufficient to Serve Six)
2 c. mashed potatoes
2 Tb. chopped parsley
1 Tb. onion juice
1 tsp. celery salt
2 eggs
Dry bread crumbs
To the mashed potatoes, add the parsley, onion juice, and celery salt
and mix thoroughly. Beat the eggs slightly, reserve a small amount to be
diluted with water or milk for dipping the croquettes, and add the rest
to the potatoes. Shape the mixture into oblong croquettes of uniform
size and shape. Roll each in the crumbs, then in the diluted egg, and
again in the crumbs. Fry in deep hot fat until an even brown in color.
Remove from the fat, drain, and serve. 90. POTATO PUFF.--Mashed potato
combined with egg, seasoned well, and baked in the oven makes a very
appetizing dish known as potato puff. This is suitable for any meal at
which potatoes would be served.
POTATO PUFF
(Sufficient to Serve Six)
2 c. mashed potato
1/2 tsp. celery salt
1 egg
To the mashed potato, add the celery salt. Separate the egg, beat the
yolk, and mix it with the potato. Beat the white stiff and fold it into
the potato last. Pile into a buttered baking dish, set in a hot oven,
and bake until the potato is thoroughly heated through and the surface
is brown. Serve at once.