TUBERS.
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Pro- Carbohy- Calories
Water tein Fat drates Ash per lb.
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Potato............ 78.3 2.2 0.1 18.0 1.0 375
Sweet potato...... 51.9 3.0 2.1 42.1 .9 925
Jerusalem artichoke. 78.7 2.5 0.2 17.5 1.1
The two tubers that are of chief interest are the Irish potato and the
sweet potato. The former is easily and cheaply grown on vast areas of
land and therefore forms a large part of the food of many people.
Properly prepared it is easily digested and very nourishing.
The sweet potato is a richer food than the Irish potato, but on account
of its high sugar contents people soon weary of it. The southern negroes
are very fond of this food.
Like all other starches, potatoes must be thoroughly masticated, or they
will disagree in time. Potatoes are of such consistency that they are
easily bolted without proper mouth preparation. In time the digestive
organs object.
A new tuber is receiving considerable attention. It is the dasheen. It
is said to be of very agreeable flavor, mealy after cooking, and
produces tops that can be used in the same manner as asparagus. The
dasheen requires a rather warm climate for its growth.
PREPARATION.
_Baking_: All the tubers may be baked. Clean and place in the oven; bake
until tender. A medium sized potato will bake in about an hour. If the
potatoes are soggy after being baked they are not well flavored. To
remedy this, run a fork into them after they have been in the oven for a
while; this allows some of the steam to escape and the potatoes become
mealy. When a fork can easily be run into the potato, it is well enough
done.
If the potatoes are well cleaned, there is no objection to eating a part
of the jacket after they are baked. The finest flavoring is right under
the jacket. This part contains a large portion of the salts.
_Boiling_: All tubers may be boiled. It is best to keep the jacket on,
otherwise a great deal of both the salts and the nourishment is lost. If
the potatoes boiled in the jacket seem too highly flavored, cut off one
of the ends before placing them in the water. It takes about thirty or
forty minutes to boil a medium sized Irish potato. Test with a fork, the
same as baked potato, to find if done.
Potatoes should never be peeled and soaked. If they are to be boiled
without the jacket, they should be cooked immediately after being
peeled.
Steamed potatoes are good.
There is no objection to mashing potatoes and adding milk, cream or
butter, provided they are thoroughly masticated when eaten. If the
potatoes are mashed, this should be so thoroughly done that not a lump
is to be found.
Potatoes cooked in grease are an abomination. The grease ruins a part of
the potato and makes the rest more difficult to digest. Potato chips,
French fried potatoes and German fried potatoes are too hard to digest
for people who live mostly indoors. They should be used very seldom.
COMBINATIONS.
Potatoes are best eaten in combinations such as given for cereals. They
are commonly taken with meat and bread. This combination is one of the
causes of overeating. Occasionally they may be eaten with flesh, but
this should not be a habit. Take them as the main part of the meal.
Baked potatoes and butter with a glass of milk make a very satisfying
meal. A good dinner can be made of potatoes with cooked succulent
vegetables and one or two of the raw salad vegetables, with the usual
dressings. It is best not to eat potatoes and acid fruits in the same
meal.
In selecting food it is well to remember that as a general rule but one
heavy, concentrated food should be eaten at a meal, for when two, three
or even four concentrated foods are partaken of, the appetite is so
tempted and stimulated by each new dish that before one is aware of it
an excessive amount of food has been ingested.