2 BULLETIN 1055, U. S. DEPARTMENT OF AGRICULTURE. 



made to study commercial varieties systematically, but a number of 

 the varieties from the departmental collection were tested during 

 the course of the three years. These included several varieties from 

 each of Stuart's 1 eleven groups or families. All of these potatoes 

 were grown by the Office of Horticultural and Pomological Investi- 

 gations on the State Experimental Farm at Presque Isle, Aroostook 

 County, Me. Cultural and weather conditions varied somewhat dur- 

 ing the seasons, but the comparison between different varieties is 

 substantially correct, especially between tubers grown in any one 

 year. The potatoes were shipped to "Washington each fall and kept 

 in cold storage at the Arlington Experimental Farm until needed. 

 The general results obtained in the cooking tests have been sum- 

 marized and are presented here. 



EXPERIMENTAL METHODS OF MAKING POTATO CHIPS. 



In starting these tests it was first of all important to determine 

 the best methods of making chips, the most satisfactory frying me- 

 dium, and the most efficient equipment to use. The Green Moun- 

 tain variety of potato was taken as the standard of comparison. The 

 methods employed naturally had to be those adapted to home rather 

 than to commercial usage, because of laboratory limitations in equip- 

 ment and supplies; but it was intended to make the tests comply 

 with commercial practices in so far as it was possible. 



The following recipe for potato chips by Farmer 2 was used as a 

 basis for the investigation : 



Wash and pare potatoes. Slice thinly (using a vegetable slicer) into a bowl 

 of cold water. Let stand two hours, changing water twice. Drain, plunge 

 in a kettle of boiling water, and boil one minute. Drain again and cover with 

 cold water. Take from water and dry between towels. Fry in deep fat until 

 light brown, keeping in motion with a skimmer. Drain on brown paper and 

 sprinkle with salt. 



The partial cooking in boiling water was supposed to keep the 

 potato from absorbing much of the fat in which it was fried, result- 

 ing in a less greasy product and was, of course, a slightly more eco- 

 nomical one, as less grease was consumed. The recipe was followed, 

 with variations, during the preliminary work in 191-L-15. Though 

 good chips were secured, the method was not found to be entirely 

 satisfactory, as it entailed too much labor. A study of the methods 

 in use in commercial plants demonstrated that the hot-water bath 

 was neither practicable nor necessary. The problem was to produce 



1 Stuart, William. Group classification and varietal descriptions of some American 

 potatoes. TJ. S. Dept. Agr. Bui. 176, 56 p., 19 pi. 1915. 



2 Farmer, Fannie Merritt. The Boston Cooking-School Cook Book ... p. 314. Boston, 

 1917. 



