The Cornell Reading- Courses 



PUBLISHED BY THE 

 NEW YORK STATE COLLEGE OF AGRICULTURE AT CORNELL UNIVERSITY 



B. T. Galloway, Dean 



COURSE FOR THE FARM HOME, MARTHA VAN RENSSELAER and FLORA ROSE, Supervisors 



Entered as second-class matter at the post office at Ithaca, New York 



VOL. IV. No. 8i FEBRUARY I, 191 5 ' FOOD^ series 



POTATOES IN THE DIETARY 



Helen Canon 



Of the millions of bushels of potatoes produced annually in the United 

 States, by far the greater proportion is used as food. This is due largely 

 (i) to the mild flavor, of which the appetite does not tire; (2) to the estab- 

 lished wholesomeness of the vegetable; (3) to the low price, considering the 

 nutriment furnished; (4) to the comparative success of storage. The 

 demand in the American market is for potatoes from two to three inches 

 in length and from five to ten ounces in weight. These cook more uni- 

 formly, give a better appearance when served, and insure a more accurate 

 weight when sold by measure than do large potatoes. Moreover, the 

 waste involved in cutting a large potato is eliminated. 



GENERAL CONSIDERATIONS 

 QUALIFICATIONS FOR COOKING PURPOSES 



Much attention is now being paid to improving the potato for cooking 

 purposes. In America the market demand is for potatoes having a starchy 

 flavor, a mealy texture when cooked, and a white appearance. Mealiness 

 appears to be due to the presence of a certain amount of starch in the 

 cells. The grains expand with heat, and if sufificiently numerous they 

 will cause the walls of the potato structure to break down, while an in- 

 adequate nvunber will result in the potato's retaining its form and be- 

 coming soggy. Potatoes with a starch content of from 18 to 20 per cent 

 usually have a mealy qualit}^ although this content may not be the direct 

 cause. Other factors also enter into the question. From Professor 

 Gilmore's^ investigations it seems that the cooking value of the potato 

 depends on its structure, together with the arrangement and distribution 

 of the starch and water areas. Even experts have difficulty in judging the 

 quality of potatoes by appearance. In general, however, the following 

 characteristics will be of help to the housewife in selecting a potato: 

 (i) a netted skin with a corky appearance; (2) crispness when cut. 



'J. W. Gilmore. Quality in potatoes. Cornell Univ Agr. E.xp. Sta. Bui. 230. 1905. 



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