THE POTATO 267 



"It is evident from all tests that if it is desired 

 to cook potatoes with as little loss of flavor and 

 food material as possible, they must be cooked 

 with the skins on." 



The following formulas for cooking potatoes are 

 given as examples of methods by which all of the 

 nutrients are conserved: 



Boiled Potatoes 



Place in deep kettle with perforated pan in bottom of 

 kettle, and cover with sufficient water to cook them, but 

 not to immerse the potatoes in the boiling water, as the skins 

 are liable to burst, and thus the food be wasted in the boil- 

 ing water. Cover very closely. When very well done 

 take in towel and squeeze each one lightly and break the 

 skin; this allows some of the moisture to escape and leaves 

 the flesh in a light, fine, mealy condition. If the potatoes 

 are not in this condition it is because of immaturity or 

 watery quality which is characteristic of tubers grown in 

 soils and climate not well adapted to potato culture. 



Baked Potatoes 



Place in moderate oven for thirty minutes or more, then 

 increase to quick heat to finish. When done take in a towel 

 and squeeze lightly, enough to crack the skin, which should 

 not be baked until a thick crust is formed, as by so doing 

 the cortical layer, which adds so much to flavor and nutri- 

 tion, is lost. Potatoes thus treated may be served imme- 

 diately or will keep well for a short time if placed in a warm- 

 ing oven. 



Mashed Potatoes 



Boil or steam potatoes in their skins until very thor- 

 oughly done. Peel and mash in a hot kettle, seasoning 

 with hot milk, adding butter and cream according to taste. 

 Many like the added flavor of a little grated onion or finely 

 minced chives. 



The secret of having these in perfection is in mashing and 

 beating thoroughly with a wire beater until they are light 

 and creamy. 



