Potatoes in the Dietary 1547 



of protein is 51 per cent and that of ash is 38 per cent; when cooked by the 

 least wasteful method (skins not removed, potatoes not soaked, cooking 

 started in boihng water) the loss of protein is 1.6 per cent and that of ash 

 is 4.9 per cent. 



The following conclusions, then, are inevitable: (i) potatoes should 

 be cooked in such a way as to retain the valuable nutritive matter; or 

 (2) the material extracted from them should be used in soups, sauces 

 gravies, and the like. 



RECIPES FOR USING POTATOES 



It will be found that practically all potato dishes may be made 

 successfully and at the same time the above principles of economy be 

 observed. In the following rcci]:)es, therefore, let it be understood that 

 baking, steaming, or cooking in boiling water with the skins on, is the 

 preparatory step to any of the more complicated processes. If the skins 

 are imperfect and paring is necessary, do not let the potatoes soak, but 

 plunge them immediately into boiling water. 



Left-over potatoes inay be used successfully in the recipes that are in- 

 dicated by an asterisk (*). 



BAKED potatoes 



Select potatoes of unifonn size; wash them with a vegetable brush; 

 place them on the grate in a hot oven; and bake them for forty-five minutes 

 or until soft. Crack the skin in order to let out the steam which otherwise 

 would condense and cause sogginess. 



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Stuffed potatoes 



Cut baked potatoes in half, remove the pulp, mash it, add enough 

 milk for the usual consistency of mashed potatoes, and season with 

 butter, salt, an.d pepper. Fill the cases with this mixture, dot the tops 

 with butter or brush with milk, and bake for eight or ten minutes in a 

 hot oven. Potatoes may be stuffed in the morning and heated at noon 

 or in the evening for dinner. 



Variations. — To the mashed potatoes, before the cases are filled, may 

 be added any one or a combination of the following: 



a. Beaten white of egg (i egg to 3 medium-sized potatoes) 



b. Grated cheese (| cupful to 3 meditmi-sized potatoes) 



c. Chopped meat (| cupful to 3 medium-sized potatoes) 



d. Chopped parsley (i tablespoonful to 3 mediimi-sized potatoes) 



Scalloped potatoes * 



Remove the skin from boiled potatoes and cut in slices one-fourth 

 inch thick. Arrange the sliced potatoes in layers in a buttered baking 



