CHAPTER XXIII 



COOKING THE POTATO 



IN CHAPTER II the potato as food is dis- 

 cussed by Dr. J. H. Kellogg. 

 In this chapter the food value of the potato 

 and special recipes are given by Mrs. E. H. Grubb, 

 and valuable recipes are also given by Miss Lenna 

 F. Cooper and Mr. Emil Tenthorey . 

 The following is by Mrs. E. H. Grubb: 



"There are many varieties of potatoes, and 

 tastes differ as to a choice. In America and Great 

 Britain the white fleshed, mealy varieties are pre- 

 ferred. In Continental European countries many 

 yellow fleshed varieties are in great favor, such 

 potatoes being especially valuable for soups, 

 ragouts, salads, and hash, as they are of a waxy 

 texture and retain their shape better when cooked 

 than those of a mealy texture. The yellow fleshed 

 potato is said to contain more protein in propor- 

 tion to the starch content than the white fleshed 

 and is therefore richer in flavor. 



"The potato is a food rich in starch, which sup- 

 plies the body with fuel for keeping up warmth and 

 provides it with energy necessary for muscular 

 activity. 



"The food value and composition of rice and 

 potatoes are very nearly the same, the difference 

 being that potatoes contain a larger percentage of 

 juice, while the rice is dry and concentrated. 



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